Cut each piece of pork in half lengthwise, then crosswise into bite-size pieces. In a medium bowl, stir together 1 teaspoon lime zest, 1 tablespoon lime juice, 1 tablespoon agave and 1 tablespoon mint. Transfer pork to a plate and let rest for 10 minutes. Move the skillet to the oven and roast until the center of the thickest piece reaches 140 degrees or is just barely pink when cut into, 9 to 12 minutes. Add the pork and cook, turning occasionally, until golden brown on all sides, 3 to 4 minutes total. In the same skillet over medium-high, heat the oil until beginning to smoke. Stir to dissolve salt, then add the watermelon, cantaloupe, cucumber and 4 tablespoons of mint. Transfer to a large bowl and add 1 teaspoon of lime zest, 2 tablespoons of lime juice, 2 tablespoons of the agave and 1 teaspoon salt. In a 10-inch oven-safe skillet over medium, toast the remaining 3 teaspoons chili powder, stirring constantly, until fragrant, 1 to 2 minutes. Let stand at room temperature for 15 minutes. Add pork and toss to coat, massaging seasonings into the meat. In a medium bowl, mix 2 teaspoons of chili powder, cumin, 2 teaspoons salt and ½ teaspoon pepper. Heat the oven to 450 degrees with a rack in the middle position.
½ English cucumber, halved lengthwise, seeded and cut into bite-size piecesĥ tablespoons roughly chopped fresh mint, dividedĢ tablespoons grapeseed or other neutral oil
Fruitjuice icon skin#
That keeps the pork juicy.Ĭhili-Rubbed Pork With Cucumber-Melon Saladġ-pound pork tenderloin, trimmed of silver skin and cut crosswise into 3 piecesĢ teaspoons lime zest, divided, plus 3 tablespoons lime juiceĢ cups cubed seedless red watermelon (about 8 ounces) Resting allows the juices to redistribute throughout the muscle fibers so they don’t flow out when the meat is cut. Ground cumin and ancho chili powder add a savory depth to the salad and the spice rub.įor an optional salty, tangy accent, offer crumbled queso fresco at the table for sprinkling.īe sure not to cut the cooked pork without first letting it rest. We draw on the fresh and spicy fruit salads of Mexico to create a dish of seared and spiced pork paired with cool, crunchy melon and cucumber. This colorful dish is a study in contrasting flavors and temperatures, sweet cool fruit balancing the warm spice of succulent pork. That’s why we experimented with this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less. And there’s something about the subtle inherent sweetness of pork tenderloin that makes it a prime candidate.
Truth is, cooks have been pairing sweet fruits and savory meats for centuries. Verjus, called ab-ghooreh (آبغوره) in Persian, is used extensively in Persian cuisine, such as in Shirazi salad.A summery fruit salad and spicy pork tenderloin might not seem the most natural pairing - until you consider the precedents of pork chops with apple sauce and Italian prosciutto with melon. The same is true for the production of olive oil and tomato paste. The husroum produced during this time will be distributed to various households within the extended family and used throughout the year. In Syria, much of the production of husroum is still done over the course of several days by female members of land-owning clans, even if many of them live in cities. Verjus, called husroum (حصرم) in Arabic, is used extensively in Syrian cuisine. This is because it provides a comparable sour taste component, yet without "competing with" (altering the taste of) the wine, the way vinegar or lemon juice would. Modern cooks use verjuice most often in salad dressings as the acidic ingredient when wine is going to be served with the salad. The South Australian cook Maggie Beer has popularised the use of verjuice in her cooking and it is being used increasingly in South Australian restaurants. Nonetheless, it is still used in a number of French dishes as well as recipes from other European and Middle Eastern cuisines, and can be purchased at some gourmet grocery stores. It was once used in many contexts where modern cooks would use either wine or some variety of vinegar, but has become much less widely used as wines and variously flavoured vinegars became more accessible. It is still used to some extent in the American South. In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavour. Verjuice ( / ˈ v ɜːr ˌ dʒ uː s/ VUR-jooss from Middle French vertjus 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Picking green grapes for making verjuice.
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