A Sweet ’n’ Sour Surprise — All in One Pot!

Spiced Tamarind–Cranberry Pork Tenderloin

Tools:

Large stovetop-to-oven pot or dutch oven

sharp knife, for slicing vegetables

cutting board

string, for tying tenderloin

tongs

large spoon

waxed paper

aluminum foil

meat thermometer

Ingredients:

1 tenderloin (traditionally in two side-by-side pieces)

2 tbsp olive oil (preferably light)

2 tbsp butter

2 tbsp ground allspice

2 tbsp fennel seeds

1 tbsp ground sage

1 cup tamarind concentrate sauce or tamarind pulp diluted

   with water (look for it in the international section of your

   grocery store, or from a Middle Eastern grocer)

1 can beer, such as ale

1 cup juice, such as apple or peach

1 cup whole cranberries

2 carrots, peeled and cut into 2-inch pieces

1 parsnip, cut into 1/4-inch slices

1 large Yukon gold or russet potato, cut into chunks

1/2 tsp granulated garlic, or 8 garlic cloves, not peeled

1/4 cup brown sugar

1 tbsp granulated sugar

1/2 tsp cream of tartar (dissolved in a little beer or vermouth)

1 tsp salt

1/2 tsp pepper

Creamy Thousand Island Cole Slaw

Tools:

knives, for slicing and dicing

cutting board

grater

small mixing bowl

spoon

serving bowl

Ingredients:

3 cups shredded cabbage

1/4 cup mayonnaise

1 tbsp ketchup

1 tbsp grated onion

1 tsp cider vinegar

2 tsp diced bread & butter pickles

1/4 tsp caraway seeds

1 tsp granulated sugar

salt and pepper, to taste

How:

Shred the cabbage to desired thickness and place in serving bowl.

Grate the onion and dice the pickles. Put in a small bowl and add mayonnaise, ketchup, vinegar, caraway seeds, and sugar. Mix, then add to cabbage. Salt and pepper to taste

Serves 4–6.

How:

Preheat oven to 350°F.

With three pieces of string, tie the tenderloin halves together to form one thick tenderloin. On the stovetop, add oil and butter to the pot over a medium flame. Meanwhile, on a piece of waxed paper, sprinkle the allspice, fennel seeds, and sage. Roll the tenderloin over the spice mix, covering it completely. If you need to add more sage or spices, do. Once the butter has melted and is starting to turn golden, it’s time to sear the tenderloin. With tongs, lower the tenderloin into the pot and sear it for a minute or two. Turn several times to sear the entire tenderloin.

Turn off the flame or remove from burner. Add the beer, juice, creme of tartar, and the brown and granulated sugars. Stir so the sugars dissolve evenly throughout the liquid. Now add the carrots, celery, and potato pieces. Next. pour the tamarind sauce over the tenderloin and add the cranberries. If you are using a meat thermometer, insert it into the thickest part of the meat, making sure the point does not touch the pot. Place in oven uncovered and cook for 20 minutes. Cover for another 25 minutes, or until thermometer reaches 140–145°F.

When the meat is done, remove the pot from the oven and place on stovetop. Remove the tenderloin from the pot and place on a cutting board to rest, covering it with a tented piece of foil. Turn the flame up high and with the pot uncovered, cook the vegetables until tender and the liquid has reduced, creating a sauce. Slice the meat thinly and plate with sauce and vegetables.

Serves 4–6.

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