Post by Deleted on Aug 20, 2018 21:57:59 GMT
. Dessert pairings? Thanks in advance.If you use anything that has a sweet/sour, or fruity touch to it, I would serve it with a modified rice pilaf. Rice pairs well with sweet/sour. Nothing too fancy for the pilaf, just cook your rice in a little butter (only to coat all of the grains), before you add your liquid. AND, make about 1/2 of the liquid a low-sodium beef stock.
Another good accompaniment for any pork, is scalloped potatoes. (I wouldn't add cheese, which can make it too rich.) Do layers of sliced potatoes. Over heat, mix; milk, butter, flour, herbs of choice and salt/pepper. Pour over the potatoes, and bake, in a medium oven for 45 minutes, or so. The top should be browned. There are a gazillion variations on YouTube.
Unless the salad is the main entree (like a seafood salad), I think should be simple. I don't know where your are, in the geographic scheme of things, but use what's seasonal where you are. Toss in some chopped walnuts, or pecans, for an accent. You can't go wrong with oil and red wine vinegar, to mix.
Cocktail pairing is a "toughie." The only cocktail that I really know is a Manhattan ... I'd have one of those with breakfast cereal.
If they don't care for wine, and you're going to have cocktail-like drinks with dinner, you might consider having a bottle of "flavored" vodka, in a bucket of ice. I know that there are a lot of "flavors." I've had lemon, which is fine. Vodka doesn't have much of a taste, on it's own. So, that might work.
Have a great dinner!
(*) This is considered to be poor sportsmanship, on your part. If you have a great recipe for pork tenderloin .. you share!
Anyway, it is hard to go wrong with tenderloin but what I do is first remove the "silver skin" (very important), then I season it with a combination of salt, pepper, coriander and garlic powder. Preheat the oven to 425, heat some oil in a large oven-safe pan and sear the tenderloin for two minutes on each side. Then it goes in the oven, in the pan, for no less than 10, no more than 15 minutes. Ideally, you want an internal temperature of 145, so it is very convenient to have a meat thermometer but you can't always trust one. But like I say, it is hard to ruin.
Bon appetit.
Quick edit: Also very important to let it rest for three or four minutes from the time you take it out of the oven until you slice it.