Today’s recipes are stream of thought.

Lorraine wanted pork tenderloin, so I quick defrosted a package in room temperature water in the sink. With just us, I cook 1 tenderloin that night and the other a night or two later. (two tenderloins are in the package)

The first one I cut in chunks and put in a ziplock bag with olive oil, 2 Tbsp allspice, 1 Tbsp seasoned salt, and 1/2 Tbsp ground black pepper. This is a half-batch of the lamb shish-kebab recipe, which I’ll cook tomorrow night.

The other tenderloin I cut in chunks and pounded flat with a meat mallet. In a ziplock bag I put olive oil, 1 tsp paprika, 1 tsp seasoned salt, 1/4 tsp ground black pepper, and 1 tsp ground ginger.

Last weekend I bought shallots for the recipes we made, and had some left over. Recently I read a recipe for shallot straws, so I went in my own direction.

Fried Shallots

• shallots, sliced 3/8″ thick
• half-n-half
• corn starch
• salt
• olive oil

Pour half-n-half into a bowl. Add sliced shallot and mix gently. Let set for 15 minutes.

Place cornstarch on a sheet of wax paper. Remove shallots from the half-n-half, shake off excess, and place on cornstarch. Sprinkle gently with salt. Sprinkle cornstarch on top, then shake off excess. Do this in batches until all shallots are coated.

Heat 1/4″ olive oil over medium-high heat. When hot, reduce heat to medium and fry the shallots in batches, turning once when golden brown. Drain on paper towels.

Paprika Pork

• 1 pork tenderloin

MARINADE:

• 1/4 cup olive oil
• 1 tsp paprika
• 1 tsp seasoned salt
• 1 tsp ground ginger
• 1/4 tsp ground black pepper

COOKING:

• 2 Tbsp olive oil
• 2 Tbsp butter
• salt & ground black pepper
• 2 Tbsp minced garlic
• 2 cups stock (vegetable or chicken)
• 1/4 cup half-n-half
• 2 Tbsp cornstarch

Cut the pork in 1-1/2″ chunks and pound to 3/8″ thick with a meat mallet. (cover with plastic wrap to avoid splatters while pounding)

Mix the marinade ingredients in a large ziplock bag (gallon size). Add pork and mix well. Marinate in fridge at least 6 hours, or overnight.

Heat oil and butter in a large saute pan. Add pork, in batches, and fry until browned on both sides. Remove from pan and keep warm.

Add stock to pan and bring to a boil. Add garlic and correct salt & pepper if necessary. Mix half-n-half and cornstarch. Add to stock, stirring constantly, until thick. Turn off heat and stir pork into sauce. Serve over pasta.

Notes:

I used the leftover half-n-half and cornstarch from the shallots. Waste not, want not.

Lorraine REALLY liked this one and asked me to record the recipe.