Cookbook Week

For Christmas I was gifted Magnolia Table by Joanna Gaines and I decided to give it a serious look for some inspiration. I ended up getting our entire weeks menu from her! This book is full of easy and delicious sounding things so narrowing it down to what I had on hand already made it a bit easier to choose, otherwise I would have picked just about everything and bought out the entire market!

I choose pork tenderloin, chicken enchiladas, bulgogi and spinach and leek risotto.

Let’s start with her recipe and then I will tell you what I did different.

  • 12 oz bottle of raspberry chipotle sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 4 garlic cloves minced
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic salt
  • One 1 pound pork tenderloin

Combine all the ingredients in a bowl and mix well, pour over the pork and let marinade for 6-8 hours before grilling.

Pretty easy? Had I been able to find any kind of fruit and chipotle sauce I would have followed this recipe pretty exactly except for the honey, I would have used agave syrup, I just don’t care for honey. What I ended up with was a pouch of dry marinade called Garlic Peppercorn that only needed oil and vinegar to make. Not the best choice but not the worst, I used white wine instead of water and white wine vinegar instead of plain white. I also had 2 roasts that were right about a pound each and I let them marinate over night because sometimes pork comes out dry and I didn’t want to take any chances with that.

I did not trim my roasts because I decided to cook them in the oven instead of on the grill and I wanted to have all the porky goodness in the sauce as possible. I used a roasting pan with a rack in the bottom so the meat didn’t stick and so the fat could drip off and make an addition to the sauce which was just the marinade with a little extra wine added and a couple of tablespoons of water to make it more like a braising liquid instead of a thick marinade.

For the side I went with fresh green beans and I decided to cook those in the oven as well. Spread the beans on a sheet tray and toss with olive oil, salt and pepper, I added some diced ham and sliced leeks just for fun and more pork. I have to be honest and say that the beans didn’t come out quite like I wanted and I am not sure why.

The pork however came out perfect and tender and juicy and flavorful! I baked them low and slow, 200 degrees for about an hour. I like to get pork as close to 165 as I feel like I can without drying it out totally and the low and slow method helps with not overcooking. My pro tip for this episode is to let the pork cook to 160, remove it from the heat, cover with foil and let it rest and the carryover cooking will get it up to the 165 and not being over the direct heat will help keep it moist.

Yes, I mentioned sauce. Another bit of honesty, it was gross. I added a little more water and poured it from the roasting pan into a sauce pot and let it simmer down a bit and all I could taste was the vinegar. No porky juice, no wine, no garlic, just the vinegar. So we didn’t have sauce. I didn’t even let anyone else taste it to make sure I was right it was so bad. Sometimes when you can’t tell about the milk you ask for a second opinion? I decided to spare my people.

Had I followed the recipe I would have had more of a glaze type of liquid and I wouldn’t have roasted the roast in it, just dipped some over while it cooked like a basting liquid.

So basically all I got from this recipe was the idea to make a pork loin roast but I am still giving credit because I tried to make her food, I went to 4 stores to find some kind of fruit and pepper sauce and was not successful and decided to not make my own because I was remembering the duck sauce debacle and doubted my abilities. The reward for not believing in my self was a dinner that was just OK. The moral of this story is always believe in yourself and if you can’t find an ingredient locally, order it from amazon and wait on making the dish.

I am sure that all of your roasts will be wonderful because you are going to use the tenderloin instead of the butt and you are going to branch out with your sauce/basting liquid!

Thanks ya’ll!! Happy cooking!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s