Eating PRO on the go - creative pork loin...

I may have mentioned that our kitchen is pretty small. We have an oven, but it is about the size of a toaster oven. I did find some sort of baking sheet equivalent thing, sort of, so I decided to cook a pork tenderloin in the oven. It worked, and actually tasted pretty good. I served it with sweet potatoes, and cauliflower and cheese and caramelized onions. And couscous. Mostly, I made a fancy meal because I was refusing to eat pasta every single night this week - Greg would have been happy, but I think Cristina would have gotten annoyed too.


Pork tenderloin stuffed with caramelized onions:
Served 3, but one of them was Greg, so probably would serve 4 normal people

1/2kg pork tenderloin
1 onion
olive oil
salt
pepper (in this case, lemon pepper, as it came with the apartment)

Preheat the oven to 200C ish. Chop the onion, and cook it down in a frying pan with some salt and oil for a while, until its golden brown and delicious. Add salt and oil as needed. Cut the pork tenderloin almost in half, lengthwise - basically, butterfly it. Stuff with onions. Rub copious amounts of salt and pepper on top. Cook for 30min, more or less, until it looks and tastes done. I'm sure there is a temperature it should have been at, but, our snow thermometer doesn't have a meat probe.

The sweet potatoes were simple - cut them into wedges, toss with olive oil and salt, and bake (at like 250C, or more like 400-450F) until they're also golden-brown and delicious. They are wonderful, because the sugar inside makes them crunchy and caramelized.

Did I mention that we're using a McDonald's tray as a cutting board? High class.

The cauliflower was also delicious. I caramelized more onions, and then sauteed the cauliflower until it was soft. Then, add cheese chunks.

That was a darn tasty dinner for only being prepared in a kitchen the size of my bed at home. I impressed myself. I think tomorrow we'll have pasta and meatballs again, though...

Eating PRO on the go - in Sweden!

I'm in Sweden for the ski-o world champs, and Greg, Cristina, and I are here training in Mora for a couple days. We're in a dorm room type situation, in a bit room with a tiny kitchen, so we've been making use of that. So far, so good!

The meal last night was spaghetti and meatballs, sort of. Swedish meatballs are delicious. The sauce was one can of little cherry tomatoes (in tomato juice), half a leek, an onion, some garlic, some carrot, and some mushrooms. It was also delicious.




Then, the pasta was covered with cheese. Win!

Popovers

Ed has been hunting for the perfect popover recipe, and I am hardly complaining. It's rough, having to consume a batch of popovers every few days. Anyway, I think he may have stumbled onto the winning recipe. The trick seems to be that you have to fill the tins pretty full, so that there is enough batter to let them really pop.




The recipe, if I can remember it, is as follows:
1C flour
2 large eggs
1C milk
1 tbs melted butter
salt?

Preheat the oven to 425, and put a liberally-greased muffin tin in there to warm up.

You beat together the eggs and milk, add in the butter, beat it some more, then beat in the flour. There must have been some salt, call it 1/4 teaspoon. Take the muffin tin out of the oven, and pour in the batter, filling the cups to almost full. I think this filled 10 of 12 cups. Bake at 425 for 15 minutes, without opening the oven. Lower the heat to 375, and bake another 10 minutes, then you can peek. If they're starting to be too brown, call them done, if they're still yellow, let them keep cooking another 5 minutes.

Turn off the oven, take out the popovers, pop the side with a fork or a knife, and return them to the oven for 5 minutes. Apparently this helps them keep their pop.

Then do your best not to eat the entire batch all at once. They're pretty tasty.