I absolutely positively love cilantro, but it turns out a lot of people despise it - to put it mildly. Check out these recent stories on NPR and in the Wall Street Journal.
Anyway, I used my favorite herb in the side dish for last night's simple pork loin. I made Food & Wine's Cilantro-Flecked Corn Fritters. I altered the chili-mint sauce slightly by substituting olive oil and red wine vinegar for the water. I liked the acidity of the vinaigrette with the crispy, hot fritters. These are really easy and really delicious. Highly recommended.
The pork loin really was super simple. I preheated the oven to 350 degrees. After sprinkling the loin with my secret spice mixture (garlic, onion, paprika, salt, pepper, etc.), I seared all sides of it in a cast-iron skillet over medium-high heat. This took about 8 minutes total. I then transferred it to a foil-lined baking sheet and roasted it until my probe thermometer beeped 150 degrees. I rested it for about 10 minutes before slicing.
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the notes about cilantro are a blast. I can't stop with the cilantro, especially in the winter...I really like it on eggs.
ReplyDeleteI've been loving following your blog and recipes. and the arrested development clip!
Ellie hates cilantro. I was going to make her a Moroccan tagine for dinner last night (she came to town to see Henry and celebrate P's 60th!) but after I discovered the abundance of cilantro in the recipe I changed course. We went out for tapas instead.
ReplyDeleteI might make this pork/fritter dinner tonight. Sounds yummy.