Sunday, August 23, 2009

What would Betty serve?

Nice try, but I don't think Betty would have served this. (Blended drinks not pictured.)

Being that I (like most of the population at this point) am a big fan of Mad Men, I wanted this evening's meal to be inspired by the show, in honour of its newly launched third season. So, I asked myself, What would Betty Draper serve? Not surprisingly, the question had been asked before, and one answer, via Chowhound confirmed what I had been thinking:

"Maybe a crazy Polynesian Themed menu with pu-pu's and crazy blended drinks..."

Maybe it's because I've always associated the early 60's with the mid-century tiki craze. Or, maybe I was eager to try the pineapple-glazed pork recipe I spotted in the latest Bon Appetit and was grasping desperately for an excuse to make it. I suspect it's a little of both.

My adaptation of the recipe is below. You'll note that my cooking instructions vary greatly from the linked original — after 20 minutes at 500°, my tenderloins were nowhere near done. I've also omitted the cilantro (which I despise).


1 cup pineapple juice, divided
3/4 cup sugar
2 tablespoons coarsely chopped seeded red jalapeño chiles
3/4 teaspoon ground allspice
2 tablespoons fresh lime juice
2 3/4-pound pork tenderloins


Preheat oven to 475°.

Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 min. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.

Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 40 min.

Slice pork. Drizzle with reserved glaze.

I paired the pork with something that I'd like to think is original, but it would be a little bold to claim that I invented adding salsa and goat cheese to mased potatoes. (Especially on the Internet.) 



2 lb small red-fleshed potatoes
1/2 cup salsa
2 oz chèvre


Steam whole potatoes until easily pierced with a fork (about 20 min). Mash. Stir in salsa and cheese.

And, yes, blended drinks were involved.



* I just realized that I've food blogged for over a year without mention of my hatred of cilantro. (Don't know how I managed to keep that bottled up.)

No comments: