Thursday, January 07, 2010

Dinner in a Pinch...

Since I discovered the recipe, balsamic/maple glazed pork tenderloin with pears and onions has fast become a staple dinner in my home. It always seems to satisfy.

But what happens when it's 20 degrees outside, the snow is piling up, and it's after 9PM (when the local grocery store closes) and you're short some key ingredients? I think every home cook has run into this situation at one point or another. No, the answer is not throw your hands up with despair! In a pinch, you learn to improvise. I was out of balsamic vinegar, short the necessary amount of maple syrup, and only had one pear (thanks to my midnight munchies). But the world was not over. Instead of balsamic, I used apple cider vinegar and a little bit of soy sauce. I then augmented the maple syrup with a little brown sugar, melted butter, and some good old fashioned water. The shortage of pears was an easy fix: substitute apples. Luckily I had an abundance.

Mission accomplished! Although not exactly the same, the substitutions were comparable and I actually liked the fruity sweetness that the apple cider vinegar and brown sugar added. The pork was just as tender and flavorful and the sauce was so darn good, I pulled out a piece of bread to sop up all that yummy goodness.

6 comments:

Jeannie said...

Artist, Writer, Designer, and Chef. WOW, what's next?
However, I think one of my arteries just clogged just by looking at that picture.
Happy Dinning.

Andrew Thornton said...

Although I worked in restaurants for years, I have no formal training cooking. I just like to eat!

Rose said...

Sooo yummy! Nothing like a warm, yummy meal to keep the cold weather from seeping into your bones.

Jean Hutter said...

As much as I LOVE your jewelry I do so like the food posts and pictures. Yummy.

Nancy said...

Wow! You are amazing, and everything I aspire to be! Wonder If I could translate this recipe to a slow cooker and have it as soon as I get home?

Andrew Thornton said...

I don't see why this recipe couldn't be done in a slow cooker. It might even make it more flavorful. I sear my pork first, so that it stays nice and juicy on the inside and doesn't dry out. Usually when I cook pork in the slow cooker, I make pulled pork.