With Salt: A Pork Tenderloin to Write Home About
with a pear apple chutney, just so you can say you made a chutney
Happy Thursday!
Yesterday, I had a conversation with a local “good person” about an Oyster recycle program that he’s looking to implement in our town. It felt like a full circle moment: for many moons I tried to recycle oyster shells at our family restaurant. Unfortunately, Huntington was just too off the beaten path for farmers to pick up the shells, but I am looking forward to the prospect of helping get this town wide project off the ground.
The conversation reminded me of why I believe in cooking/ why I started this site in the first place: sustainability; both mentally and within the kitchen. When I think of “sustainability” in the kitchen, I think of using ingredients more than once, not wasting food within our homes and not wasting our money- which, right now seems to be stretched more and more. For $150 a week, we get to eat delicious meals where we use certain ingredients more than once throughout the week. Isn’t that so much better than a $200 meal at a restaurant every night? My hope is that making easy recipes that you can cook throughout the week will make you fall in love with cooking again. Maybe the subscribers will get weekly grocery lists down the road- would that be something you are interested in?
Speaking of sustainable meals, let’s get into the Pork Tenderloin that was so good that Dan has agreed to colorful dinnerware.
Something like this, but not quite. I’m manifesting the right pattern.
Pork Tenderloins are one of my favorite cuts of meat to cook. Pricing wise, they’re usually very reasonable and they don’t run the risk of getting dry like some other pork cuts. Last week, the tenderloin was the last protein I had of the week so putting together the sides was a wee bit difficult. Fortunately, I have an obsession with Rainbow pears and had a few that were just ripe.
WHAT YOU’LL NEED:
Pork Tenderloin
3 Ripe Pears ( you can also use apples)
Olive oil
Apple Cider Vinegar
Brown Sugar
Salt, Pepper, Garlic
Fingerling Potatoes- this is simple; toss in olive oil, salt and pepper and throw it in your air fryer for 25 minutes.
Honey
Garlic
Bonus item: raisins
HOW TO COOK THE PORK
First things first, pre-heat that oven to 375. Unpack your pork loin and try and get it to room temperature before cooking. This allows it to defrost and let all the waters out. Very technical term.
Once the pork is room temperature, rub it down with some olive oil, salt, pepper, garlic all while heating up a skillet with a little olive oil. Sear the pork loin for about 3 minutes on each side and then transfer it to a baking sheet and pop it in the oven for 25-30 minutes (I like mine more medium rare)
HOW TO MAKE THE CHUTNEY
So, before moving forward- I’m not 100% sure this is a “correct” chutney. It’s something I remember making at the restaurant, but when googling a chutney, this strays from the norm. It’s a Salt with Soul original, okay?
Dice up your pears to little bite size pieces and put to the side. Take your diced up garlic and sear it in a saucepan with olive oil over medium heat. Then, take 3/4 cups of apple cider vinegar and add to the garlic and stir. After a beat, add in 1/3 cup of brown sugar and stir vigorously. Add in your pears (and raisins if thats your journey!) and lower your heat to low heat. Stir periodically and then add in (2) tablespoons of honey, salt and pepper. Then, just let the pears cook and stir periodically until you’re ready to serve.
Once your pork is done, slice it and then drizzle your apple chutney on it and serve. Make sure to think of something you want that has been previously been said no to- this pork is the way to get it ;)
Boom, you fancy! I hope you enjoy it as much as we did.
If you’ve cooked this meal or any other one thats been shared recently, please feel free to tag me @leannegelishstudio. If you’re looking for some merch to love yourself, the Salt with Soul Shop is being updated daily: https://saltwithsoulshop.etsy.com
Most importantly, thank you for opening this newsletter. I like to pretend I’m writing to myself because #impostersyndrome but stats don’t lie like I lie to myself and I am so beyond grateful for you all. Thanks for supporting my happy place.