And My Doctor Says I Need Glasses
Well, spring is just around the corner. Time for hanging out, porch parties, chillin', grillin' and whatever else you can think of for an excuse to be outside. The only thing you have to do is... make a decision.
There always comes a time when we all have to make pour decisions. What can we say... things happen! Don't worry, we are here to help. We've made a few decisions to help you with your dilemma. We've got Drunkin' Pork Tenderloin, the Kitchen Sink cocktail and a few drinking songs to help you feel better about all of your decisions.
Pour me... The Pots Are On!
The Plate...
Drunken Pork Tenderloin
I cook with wine... and sometimes I even put it in the food. Ok, ok old joke. In this case a little wine is an awesome addition. You just have to make a decision on which wine.
What you need...
2 lb Pork Tenderloin
1 tbsp garlic powder
salt and pepper
1 large white onion / thinly sliced
1 bottle of red wine (make a decision)
1 packet of brown gravy mix (this is the secret ingredient)
What you do...
| Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin – this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don’t take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are “stuck” to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish. Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits – they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Now pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Now place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Now pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4” thick slices and serve with the onions and top with the red wine gravy. | |
The Playlist...
Pour Me
As Mr. Chesney says-"One is one too many and one more is never enough"! What's a person to do? Well, we say... Pour Me!
The "Playlist" runs on Spotify-Click on the link to listen Pour Decisions
The Bar...
The Kitchen Sink
No decision here...
What you need...
2 oz gin
2 oz light rum
2 oz triple sec
2 oz vodka
8 oz lemon-lime soda
4 sprigs of mint
2 oz simple syrup
4 lime wedges, for garnish
What you do...
Muddle the mint in the bottom of a cocktail shaker with the simple syrup.
Add ice to the shaker then the booze and shake.
Strain into 4 rocks glasses filled with ice.
Top each with some lemon-lime soda and garnish with a lime wedge and some mint.
There... decision made. Wait, what was that middle part again? Never mind, just pour me!
Pour Me Another One...
Cheers!
Please... Day Drink Responsibly
&
Keep On Cookin'!
