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Look who's back, back again../Brined Pork Tenderloin / Rainbow Salad / Mushroom Soup


Rebel Chef Pork Tenderloin is back, tell a friend!


It’s funny because while I personally don’t eat a lot of meat, I really enjoy preparing it.

I think that a lot of people feel up against the ropes when it comes time to cook meat, especially leaner cuts that tend to dry out. Like many other things in the kitchen, I’ve developed a formula of sorts over the years for preparing and cooking different cuts of meat…


For the most part I start by searing meat that has been seasoned, lightly oiled and allowed to come to room temperature (please don’t put cold meat in a hot pan, I beg you!) over medium high heat in a well seasoned cast iron skillet. I sear each side for a few minutes depending on the type and cut until a nice golden brown is achieved all the way around. Next, the cast iron skillet is transferred to a preheated oven to finish cooking. One of the many, many merits of cooking with cast iron is the ability to go seamlessly from stovetop to oven while retaining even heat. Not to mention value, durability, ease of cleanup, and general versatility. They really are invaluable kitchen tools. After the meat has cooked through to the desired temperature, the most important thing to remember is the R E S T. It will test your fortitude, your patience, your soul. But it will be worth it. There is no greater sin in the kitchen than to slice immediately into a perfectly cooked piece of meat that has just come out of the oven. This is also true for a fresh baked loaf of bread, but we can save that conversation for another time. Let it rest, let those flavorful juices distribute themselves evenly and cozily inside their little meat house, and reap the rewards.


Now of course there are exceptions to every rule….with very lean cuts of meat such as chicken breasts and pork tenderloin, a quick brine can really go a long way. I use about a quarter cup of kosher salt to a quart of cool water, mix thoroughly and soak your meat for about 20-30 minutes. No longer than that, it will get mealy and lose its textural integrity.

Brining is not essential, and I certainly don’t do it every time I cook lean meat at home. If you find yourself with the time, though, you will certainly notice a difference in the overall quality and outcome.


BRINED AND DRY RUBBED PORK TENDERLOIN W/ APPLE MUSTARD SAUCE, GREEN BEANS & SWEET POTATO.

Same tenderloin, same sweet potato, fun new sauce, plus green beans!

We'll be serving up our brined, dry rubbed and roasted pork tenderloin medallions with a side of sweet, salty, and tangy apple mustard sauce. Each entree will come with half of a roasted sweet potato and sautéed green beans smothered in toasted pecans mixed with herbs and our cashew parmesan cheese. If you haven’t tried it yet, now’s the time. It is an excellent texture and flavor enhancer for just about anything.


$15 for the grown ups/ $7 for the kids


AJ says: 'Deschutes Black Butte, Great Lakes Edmund Fitzgerald or any other low ABV American Porter will be an invaluable wingman at this flavor party.'



RAINBOW FRUIT & NUT SALAD with APPLE CIDER VINAIGRETTE


This salad really does just scream summertime. While these flavors will wonderfully compliment a pork dinner, this is also a great one to stash in the fridge for a quick, healthy and filling lunch on a busy work day. Sliced strawberries, blueberries, lemony Grandmother Smith apples, toasted walnuts and creamy feta, layered over a bed of sweet spring mix with a side of our apple cider vinaigrette.


$11 for a side serving $16 for entree size


AJ says: 'Freixenet, which is a dry sparkling wine, is an ever-handy tool for an impromptu outdoor snack! We buy Cordon Negro from Trader Joe’s for serious value.'


BROTHY MUSHROOM, VEGGIE & RICE SOUP

Mixed mushrooms, carrots, celery and onion. A rich veggie broth, whole grain brown rice and fresh herbs. Another great choice to either compliment your pork tenderloin or to stash in your fridge for the next time you're starving without any time to spare.


$7 for a 16oz bowl/ $13 for a quart


AJ says: 'Zinfandel of almost any caliber will add a pleasant jammy fruit presence (sometimes with a little peppery spice!) as a counterpoint to this earthy dish.'



ADD-ON: VEGAN CASHEW PARMESAN

In honor of the smothered sweet potatoes, we’ll be making an extra large batch of vegan cashew parmesan, recipe inspired by Minimalist Baker who has so many wonderfully simple and flavorful plant based recipes if you find yourself in need. Made with whole raw cashews, simple seasonings, and my good pal, nutritional yeast. Stash a jar in your fridge to sprinkle on salads, pasta, or literally anything else. YUM.


4oz jars are $5



Thank you all & Happy Eating!

xo RC


SEE WHAT PEOPLE WERE EATING LAST WEEK


Thanks Jim & Sharyn for always sending me pictures of you enjoying your Meal Club meals!


Sharyn says 'Oh my word, I could eat these [seed croutons] all day long, amazing!'


Dennis says 'The Italian salsa verde was even better the second day!'


Karyn says 'The whole family loved it! That topping on the chicken was awesome!'


Thanks so much to all of you for the kind words and encouragement!



Looking ahead...


Delivery Date Menu


6/22 Creamy White Bean Chicken Chili w/ Pretty Pink Pickled Onions

RC Dairy Free Corn Muffins

Not Your Mama’s Slaw w/ Mango

Healthy Seed Croutons


6/29 RC Beef & Broccoli Noodle Bowl

Thai Crunch Salad w/ Citrus Peanut Dressing

Tangy Coconut Veggie Soup


7/6 Steak & Chicken Fajita Bowls

Corn & Tomato Salad w/ Avocado





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