First Date/Dinner

"RobinB." <[email hidden]> wrote in message
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Quoted message said:

Hey group! I am making dinner for the first time for the new B.F.. I got
a
pork tenderloin on sale. Any ideas? Something not too complicated
because
I'm cooking at his place. Also, I'm not a big fan of sage..........TY in
advance........Robin

--
Robin

What happened to the previous BF? Were there issues about your cooking?
Inquiring busybodies want to know!

With the meat, I'd go with curried something - maybe carrots & ginger.

"Doug Kanter" <[email hidden]> wrote in message
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Quoted message said:

"RobinB." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hey group! I am making dinner for the first time for the new B.F.. I

got

Quoted message said:

Quoted message said:

a
pork tenderloin on sale. Any ideas? Something not too complicated
because
I'm cooking at his place. Also, I'm not a big fan of sage..........TY

in

Quoted message said:

Quoted message said:

advance........Robin

--
Robin

What happened to the previous BF? Were there issues about your cooking?
Inquiring busybodies want to know!

With the meat, I'd go with curried something - maybe carrots & ginger.

I"ve just re-entered the dating scene after a l o n g absence. Nope, no
issues with my cooking. Although I am a cooking toddler compared to the
folks on this group. Curry could be interesting! Do you have a recipe?

"RobinB." <[email hidden]> wrote in message
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Quoted message said:

"Doug Kanter" <[email hidden]> wrote in message
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Quoted message said:

"RobinB." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hey group! I am making dinner for the first time for the new B.F.. I

got

Quoted message said:

Quoted message said:

a
pork tenderloin on sale. Any ideas? Something not too complicated
because
I'm cooking at his place. Also, I'm not a big fan of sage..........TY

in

Quoted message said:

Quoted message said:

advance........Robin

--
Robin

What happened to the previous BF? Were there issues about your cooking?
Inquiring busybodies want to know!

With the meat, I'd go with curried something - maybe carrots & ginger.

I"ve just re-entered the dating scene after a l o n g absence. Nope, no
issues with my cooking. Although I am a cooking toddler compared to the
folks on this group. Curry could be interesting! Do you have a recipe?

No recipe - I just pulled that idea out of the air. Check www.epicurious.com
for "glazed carrots". Modify it by adding maybe 1/2 tsp of very finely
chopped fresh ginger root, and 1/4 tsp of some decent curry powder. (Spice
Islands, for instance). I'm guessing at these spice measurements, based on
two large carrots. Be sure to peel the ginger first.

Would I be correct in assuming that this dinner is tonight, so there's no
time to try this dish beforehand? :-)

Anyway....with the pork, you've got your mellow taste. Carrots & ginger
provide some zing. Now you need something to marry the two. I'd say
broccoli, steamed but still firm, then tossed with a little olive oil &
minced onion. Light dessert, like some premium sorbet. Haagen Daaz makes
some seriously good lemon, as well as peach.

If the dirt bag doesn't help with the dishes, throw his lazy ass out.

"Doug Kanter" <[email hidden]> wrote in message
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Quoted message said:

"RobinB." <[email hidden]> wrote in message
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Quoted message said:

"Doug Kanter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"RobinB." <[email hidden]> wrote in message
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> Hey group! I am making dinner for the first time for the new B.F..

I

Quoted message said:

Quoted message said:

got

Quoted message said:

> a
> pork tenderloin on sale. Any ideas? Something not too complicated
> because
> I'm cooking at his place. Also, I'm not a big fan of

sage..........TY

Quoted message said:

Quoted message said:

in

Quoted message said:

> advance........Robin
>
> --
> Robin

What happened to the previous BF? Were there issues about your cooking?
Inquiring busybodies want to know!

With the meat, I'd go with curried something - maybe carrots & ginger.

I"ve just re-entered the dating scene after a l o n g absence. Nope, no
issues with my cooking. Although I am a cooking toddler compared to the
folks on this group. Curry could be interesting! Do you have a recipe?

No recipe - I just pulled that idea out of the air. Check

www.epicurious.com

Quoted message said:

for "glazed carrots". Modify it by adding maybe 1/2 tsp of very finely
chopped fresh ginger root, and 1/4 tsp of some decent curry powder. (Spice
Islands, for instance). I'm guessing at these spice measurements, based on
two large carrots. Be sure to peel the ginger first.

Would I be correct in assuming that this dinner is tonight, so there's no
time to try this dish beforehand? :-)

Anyway....with the pork, you've got your mellow taste. Carrots & ginger
provide some zing. Now you need something to marry the two. I'd say
broccoli, steamed but still firm, then tossed with a little olive oil &
minced onion. Light dessert, like some premium sorbet. Haagen Daaz makes
some seriously good lemon, as well as peach.

If the dirt bag doesn't help with the dishes, throw his lazy ass out.

Doug, that sounds great! I'm laughing because I am eating Haagen Daaz
Raspberry sorbet out of the carton right now. Yep, dinner
tonight.......and he did the breakfast dishes, thus the reward of dinner 😉

Wait! Not broccoli. Green beans with almonds. Buy sliced almonds. Put them
in a 350 degree oven on some foil. Stay in the kitchen! Take them out when
they have browned a bit. Steam some whole green beans until barely cooked.
Plunge in very cold water to stop them from cooking, drain water. Put a
small slice of butter in the pan on medium-low. Add almonds, then beans.
Reheat for maybe a minute, and serve.

Toasting the almonds and pre-cooking the beans can be done ahead of time, so
all you need to do at serving time is the reheating thing.

"Doug Kanter" <[email hidden]> wrote in message
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Quoted message said:

Wait! Not broccoli. Green beans with almonds. Buy sliced almonds. Put them
in a 350 degree oven on some foil. Stay in the kitchen! Take them out when
they have browned a bit. Steam some whole green beans until barely cooked.
Plunge in very cold water to stop them from cooking, drain water. Put a
small slice of butter in the pan on medium-low. Add almonds, then beans.
Reheat for maybe a minute, and serve.

Toasting the almonds and pre-cooking the beans can be done ahead of time,

so

Quoted message said:

all you need to do at serving time is the reheating thing.

Cool, Doug. Now should I just rub the tenderloin with S&P?

RobinB. said:

Hey group! I am making dinner for the first time for the new B.F.. I got a
pork tenderloin on sale. Any ideas? Something not too complicated because
I'm cooking at his place. Also, I'm not a big fan of sage..........TY in
advance........Robin

Are you a good gravy/sauce maker? You could involve the BF in the
kitchen, if that's something you want to do, by cutting >1/2-inch
slices of tenderloin and then asking him to put them between plastic
wrap pieces and pound them thin -- something less than 1/4". Bread the
resulting cutlets with Panko and brown them in butter. Remove and keep
warm while you make a gravy/sauce: shallots, butter, stock or milk or
both, some herb, maybe some marsala or madeira or sherry, more butter.
Return cutlets to sauce to heat. Fast and tasty. Goes well with the
green beans/almonds already suggested, and with rice or mashed potatoes
or boiled new potatoes with parsley.

If he doesn't have a meat pounder he can use the bottom of a small
saucepan, or a large can from the cupboard. -aem

"RobinB." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hey group! I am making dinner for the first time for the new B.F.. I got
a
pork tenderloin on sale. Any ideas? Something not too complicated
because
I'm cooking at his place. Also, I'm not a big fan of sage..........TY in
advance........Robin

You could marinate it in lemon juice, olive oil, lots of garlic, and s/p for
a day or two (or even a few hours) and then grill it.

One of my favorite ways to prepare pork tenderloin is to stuff it with diced
provolone and prosciutto, coat the outside with olive oil, and roll in
minced garlic. Grill or broil. (This is based on a recipe posted by Edwin
Pawlowski. He rolls the tenderloin in rosemary as well as garlic, though. I
leave out the rosemary.) Very yummy.

Have fun!

Mary

"MareCat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"RobinB." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hey group! I am making dinner for the first time for the new B.F.. I

got

Quoted message said:

Quoted message said:

a
pork tenderloin on sale. Any ideas? Something not too complicated
because
I'm cooking at his place. Also, I'm not a big fan of sage..........TY

in

Quoted message said:

Quoted message said:

advance........Robin

You could marinate it in lemon juice, olive oil, lots of garlic, and s/p

for

Quoted message said:

a day or two (or even a few hours) and then grill it.

One of my favorite ways to prepare pork tenderloin is to stuff it with

diced

Quoted message said:

provolone and prosciutto, coat the outside with olive oil, and roll in
minced garlic. Grill or broil. (This is based on a recipe posted by Edwin
Pawlowski. He rolls the tenderloin in rosemary as well as garlic, though.

I

Quoted message said:

leave out the rosemary.) Very yummy.

Have fun!

Mary

WOW!! That sounds great.......this is why I love you guys! R

RobinB. said:

Hey group! I am making dinner for the first time for the new B.F.. I got a
pork tenderloin on sale. Any ideas? Something not too complicated because
I'm cooking at his place. Also, I'm not a big fan of sage..........TY in
advance........Robin

Tenderloin? I don't like sage very much either, so no problem for me.
Use thyme! I like garlic with all meat, so add that too....

Personally, I'd sauté it until browned all over and cooked through,
deglaze the pan with a little dry sherry and make a sauce of it with
sour cream... but you'd probably prefer a lighter gravy.

Have you found this web site? http://www.theotherwhitemeat.com

Balsamic-Glazed Pork Tenderloin

Robust balsamic vinegar combines with a touch of brown sugar to make a
delectable glaze for this pork roast. A quick browning gives the pork
color and seals in the juices for a more tender dish.

1 1/2 pounds pork tenderloin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar

1. Preheat oven to 375°F.
2. Rinse pork under cool running water. Trim excess fat. Season
with salt and pepper.
3. Heat a large skillet over medium-high heat; place pork in
skillet. Sear each side to brown entire surface. Remove meat from pan;
set aside on a warm plate.
4. Add vinegar to skillet, stirring to scrape any cooked bits of
meat from skillet. Reduce heat to medium; stir in brown sugar; mix
well to make a glaze. Return tenderloin to skillet; spoon glaze over
meat.
5. Place pork in a small roasting pan. Roast for 20 minutes. Remove
pork from oven; allow to rest for 5 minutes before slicing. Drizzle
any pan juices over top.

Makes 4 servings.

Recipe courtesy of Pork: The Other White Meat.
--

Practice safe eating. Always use condiments.

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

RobinB. said:

Hey group! I am making dinner for the first time for the new B.F.. I

got a

Quoted message said:

Quoted message said:

pork tenderloin on sale. Any ideas? Something not too complicated

because

Quoted message said:

Quoted message said:

I'm cooking at his place. Also, I'm not a big fan of sage..........TY

in

Quoted message said:

Quoted message said:

advance........Robin

Are you a good gravy/sauce maker? You could involve the BF in the
kitchen, if that's something you want to do, by cutting >1/2-inch
slices of tenderloin and then asking him to put them between plastic
wrap pieces and pound them thin -- something less than 1/4". Bread the
resulting cutlets with Panko and brown them in butter. Remove and keep
warm while you make a gravy/sauce: shallots, butter, stock or milk or
both, some herb, maybe some marsala or madeira or sherry, more butter.
Return cutlets to sauce to heat. Fast and tasty. Goes well with the
green beans/almonds already suggested, and with rice or mashed potatoes
or boiled new potatoes with parsley.

If he doesn't have a meat pounder he can use the bottom of a small
saucepan, or a large can from the cupboard. -aem

This sounds wonderful. But the sauce scares me a bit. I am gong to put
this away though, and give it a go when I don't have to be nervous. What is
panko? R

RobinB. said:

Hey group! I am making dinner for the first time for the new B.F.. I got a
pork tenderloin on sale. Any ideas? Something not too complicated because
I'm cooking at his place.

You can't go wrong pounding his meat... slice 1/2" thk medalions on
the diagonal, pound thin between plastic wrap, press in liberal
quantities of freshly ground black pepper, dust very lightly with
flour, and quick fry in butter... no more than one minute per side...
to make a sauce deglaze pan with the juice of two lemons. Microwave a
'pound' of nice long asparaguys, and bake a pack of tater tots. Serve
with dago red. Honeyed Cle'vage for dessert.

Doug Kanter said:

With the meat, I'd go with curried something - maybe carrots & ginger.

Erm. Curry is one of those 'better check first' things. Some
folks--I'm one--will leave the building if there's any form of curried
food present. Others, while not having that kind of reaction, really
don't care for curried anything. Whereas, of course, many are very
very fond of curries.

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

RobinB. said:

Hey group! I am making dinner for the first time for the new B.F.. I

got a

Quoted message said:

Quoted message said:

pork tenderloin on sale. Any ideas? Something not too complicated

because

Quoted message said:

Quoted message said:

I'm cooking at his place.

You can't go wrong pounding his meat... slice 1/2" thk medalions on
the diagonal, pound thin between plastic wrap, press in liberal
quantities of freshly ground black pepper, dust very lightly with
flour, and quick fry in butter... no more than one minute per side...
to make a sauce deglaze pan with the juice of two lemons. Microwave a
'pound' of nice long asparaguys, and bake a pack of tater tots. Serve
with dago red. Honeyed Cle'vage for dessert.

*snort!!*

Doug said:

If the dirt bag doesn't help with the dishes, throw his lazy ass out.

Dinner is at HIS house. If he doesn't help with the dishes, she can just
leave.

Bob

Robin said:

What is panko?

Panko is Japanese bread crumbs. You can normally find it in bags in the
Asian-foods section of your grocery store. The crumbs are lighter and
crisper than "normal" bread crumbs.

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Doug said:

If the dirt bag doesn't help with the dishes, throw his lazy ass out.

Dinner is at HIS house. If he doesn't help with the dishes, she can just
leave.

Bob

Oops - missed that.

RobinB. said:

Hey group! I am making dinner for the first time for the new B.F.. I got a
pork tenderloin on sale. Any ideas? Something not too complicated because
I'm cooking at his place. Also, I'm not a big fan of sage..........TY in
advance........Robin

Tenderloin? Is it really tenderloin? We have had a few people come here asking
for advice for their 5 lb + tenderloins.

If it is really tenderloin there are lots of ways to cook it and your biggest
worries to use enough salt and not to overcook. Stuffed tenderloins are darned
good eating. It is great frenched and then breaded and fried. You can marinate
it in a lemon juice and olive oil marinate with various herbs and spices and
then grill it. I also like to cut it into medallions, fry them and then make a
cream sauce, sometimes with mushroom, sometime with onion, diced peppers and
dried apricot and add some curry powder.

"Doug Kanter" <[email hidden]> wrote

Quoted message said:

"Nancy Young" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I can't speak for Denny, but I think it stinks. I dislike curry.

Quoted message said:

Please try and use professional cooking terminology, Nancy. Example, from
my 16 year old son, who sniffed an open jar of cumin recently: "Jeez dad.
This stuff smells like ass!" His girlfriend corrected him and said
"No....barn. Smells like barn". :-)

(laugh) You are correct, I put that rudely and badly, completely
unintentionally. I meant, I think it has an odor I don't care for and
has the propensity to linger long after the meal. Sort of in the way
that you know when someone has made microwave popcorn, no
getting away from it. I (meaning just me) would not particularly
appreciate people coming over and making curry in my place ...
or microwave popcorn. Don't like it.

I would not make that my first choice to make at someone's house
on a first date/dinner. Just me.

nancy