All Things Chill

Pepper-Encrusted Pork Tenderloin Topped with a Red Wine Dijon Cream Sauce with Buttered Rice and Sauteed Haricot Verts

Larger view here. My first week of my new jobby job has been stressful (in a honestly good way), so I wanted to decompress and cook a relatively easy / super non-technical dinner… so I made a meal out of some things that I picked up yesterday @ Trader Joe’s.

I just rubbed the pork tenderloin (around $5) with tons of pepper and salt, seared it so all sides were really golden brown and threw it in a 350 degree oven until it reached a 165 degree temperature (with a thermometer). That took about 25 minutes, which gave us time to catch up on a few things and talk about whatever we normally talk about. I think I got carried away with the cat taped with bacon thing… but whatever. It was really nice just hanging out again.

Anyway, I was really satisfied with the meal… and even had enough foresight to save a little leftover meat for a pita sammich tomorrow! YAYAYAYAY!!! Hee hee. So yeah. I need to sleep early to rest my body for tomorrow… Opening a flagship store in the heart of San Francisco isn’t a walk in the park ya know. Hee hee.

w00p w00p

~Spec

This entry was posted on Tuesday, September 19th, 2006 at 10:43 pm and is filed under Cheap [and GOOD] Eats, Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.