A couple of weeks ago Cheryl (a.k.a. Mrs. G-Gnome, her scientific code name) mentioned one of her co-workers came up with an idea of using the Chicago Eater’s “Eater 38” list of restaurants to explore some new places. Sounded like a good idea, restaurants are added and dropped when the list is updated every few months so you can never really finish it. First stop for the “Eater 38 Club” was Anteprima in Andersonville. Delicious Italian food, cozy space, and the prix fixe menu (available from Sunday through Thursday) is great deal. For $30 you get to choose three items from the menu such as starter, entrée, dessert; or starter, pasta, entrée. And you weren’t limited to the main menu. All of the nightly specials were options as well. I like this a lot. You can get an appetizer AND your pasta course!Continue reading “The Eater 38 Club”
While trying to figure out what to do for Sunday dinner I looked through a copy of my mother’s recipe books and found one for pork tenderloin with a mustard/port cream sauce. Didn’t have any tenderloins but I did have a 2-1/2 lb chunk of pork loin in the freezer. So I improvised. The original recipe called for roasting until the internal temp hit 155°F. Must have been an old recipe from some magazine when everyone overcooked pork beyond recognition where you needed a thick juicy sauce to moisturize the meat. I adjusted the temp down to reflect modern times where pinkish pork doesn’t scare us as much as it used to. Sunday dinner tonight was: mustard crusted pork loin with braised brussels sprouts and roasted potatoes.
Mustard Crusted Pork Loin with Port Wine Cream Sauce
- 2-3 lb pork loin
- ½ C Dijon mustard
- Flour for dredging
- 2 Tbs olive oil
- 4 Tbs butter
- ½ C minced shallots
- ¾ C port
- ½ C heavy cream
- Salt and pepper
Pre-heat oven to 450°F. Season pork loin with salt and pepper, then coat with mustard. Dredge mustard coated loin in flour.
On med-high heat stove burner, heat oil with 2 Tbs of butter in an ovenproof sauté/braising pan. Sear the pork loin on all sides until a golden crust forms. Place in oven and roast until cooking thermometer reads between 135-140°F.
Remove loin from pan and let rest 10-15 mins. Place pan back on med-high heat stove burner, add 1 Tbs butter and brown shallots. Add port wine and simmer, reducing by half. Whisk in cream and remaining butter.
Slice loin, pour sauce over pork, and serve.
Welcome to my blog! To paraphrase Cracker, what the world needs now…is another…blog about food!
Anyone who knows me knows how passionate I am about cooking at home and finding great food in my travels, whether it’s here in Chicago or while traveling with Mrs. GastroGnome (she really likes the cooking at home part). So check back here for stories and posts on home cooking, travels, and some restaurant reviews.
Gotta run for now, the oven timer just went off which means it’s time to put the bread in. Ciao!