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John Golden

John Golden writes about food and has a highly opinionated blog, The Golden Dish.

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Posted: April 1, 2015

Home cooking: An early spring menu of simple fare

Written by: John Golden

Simplicity is the key to this menu centered on a roast of pork tenderloin.  Simply coat the meat with olive or canola oil and season generously with freshly ground sea salt, black pepper, fresh thyme and a sprinkle of sugar.  Put it on a rack set over a sheet pan and roast at 400 degrees for about 20 minutes or until the meat reaches an internal temperature of 150 to 160 degrees.

Pork tenderloin with apricot glaze; a pan roast of green beans, onion and red and yellow peppers and simply prepared Anson Mills farro

Pork tenderloin with apricot glaze; a pan roast of green beans, onion and red and yellow peppers and simply prepared Anson Mills farro

With it is a delicious apricot glaze that I spooned over the meat, and the other elements of the dish are sheet-pan roasted green beans with red and yellow peppers, onion, cut thickly and moistened with olive oil and salt and simply prepared farro.  The grain is from Anson Mills in the Carolinas and Georgia famous for its grown and milled Antebellum grains such as the best rice you’ll ever have as well as flour, cornmeal and the entire spectrum of field peas and grains, including farro.  Check out their website and recipe section for their incredible methods to cook these extraordinary products available by online ordering.

A selection of Anson Mills grains, flours and rice; they're very perishable and must be stored in your freezer

A selection of Anson Mills grains, flours and rice; they’re very perishable and must be stored in your freezer

Apricot glaze for pork

1 cup apricot preserves

1/2  cup apple cider

1 tablespoon apple cider

1 tablespoon bourbon or cognac

Put all the ingredients in a medium size heavy bottomed sauce pan and cook over medium high heat, bringing to the boil and simmer lively for about 10 minutes or until reduced by half, stirring very frequently as it reduces.  Spoon over the meat and some of the side dishes if you like.

Note the simple apple pie here, which I served as dessert for this dinner,  is still in recipe development and will be featured when early apples appear in the beginning of summer.  It’s based on an apple sauce mixed around fresh apples and put into a rich shortcrust.  Recipe coming soon.

Apple-sauce apple pie in rich shortcrust

Apple-sauce apple pie in rich shortcrust

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