Tuesday, May 22, 2012

Pan Roasted Pork Tenderloin - May 20, 2012

This year we are getting most of our eggs and meat through the Polyface Farms urban buying club. This eco-friendly "beyond organic" farm in Virginia was made famous by being featured in Michael Pollan's The Omnivore's Dilemma. The recent reading I have been doing in light of my newly developed food allergy has opened my eyes to the danger of our conventional food supply, both for our personal health and for the planet. I've decided to swear off conventional factory farmed food (as much as is possible) and eat only organic and/or naturally produced local foods.

The good news is that since going this route, not only do we feel better, but our food tastes better than ever! This dish is one such example. I've never been much of a fan of pork tenderloin in the past as it always seemed rather flavorless too lean. In fact, this was only included in our first order as a substitution for the cheaper cut of whole pork loin that I originally requested in order to cure and smoke for homemade Canadian bacon. It was a pleasant surprise to learn that Polyface's natural "pigerator pork" is far superior to the spongy supermarket stuff I'd experienced in the past. It came with a nice layer of fat on the topside that made the whole thing juicy and had a fantastic "porky" taste. I pan-roasted it with coriander seeds from last year's herb garden, fresh thyme from this year's garden, and garlic. Served with roasted organic yellow potatoes from the farmer's market and a salad of greens from our own garden, it was a perfect local meal.

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