pork tenderloin with root beer reduction, polenta, quick-pickled carrots.
- pat dry, rub with a mix of 2tsp chili powder (a smoky one is best), 2tsp brown sugar, 2tsp (freshly ground) coffee.
- sear in a hot pan with some heat-tolerant oil until nearly blackened.
- put in a 350 fahrenheit oven for around 20 minutes, or until the meat is 140 fahrenheit in the middle. it should be slightly pink if you don’t have a thermometer and have to take a peek.
- rest, under foil, for 10 minutes.
- slice and serve.
root beer reduction
- in the pan you seared the tenderloin in, deglaze with 1 cup root beer and 1/2 cup stock. keep on medium high heat, until syrupy. If this doesn’t happen fast enough, stir in a small amount of 1:2 cornstarch:water mixture.
- when reduced (it will coat the back of a spoon), stir in 2tbsp of butter and take off the heat.
- heat 3 cups of water and 1 cup of milk in a saucepan. bring to a boil, then drop to a simmer.
- put 1 cup of polenta (cornmeal) in a double boiler, simmering gently. whisk in the heated liquid, working fast to eliminate lumps. stir until fairly smooth, then put a lid on. stir a few times for the next 15 minutes. put a lid on.
- for the next 1 1/2 - 2 hours, stir occasionally. at the end of cooking, the polenta should be smooth and creamy.
- stir in butter (half a stick?) and cream (1/4 cup?) to taste, and salt to taste.
- make thin slices with a peeler or mandoline. cover these with 2tbsp vinegar, 1tbsp white sugar, and a pinch of salt. mix, then refrigerate for 15 min.