I want to start this entry off with a little story. There was these three moles crawling in a tunnel. The papa mole says yum, I smell mashed taters. The Mama mole says yum, I smell fried chicken. The Baby mole says yuck, I smell molasses! Just a little humor to get you in a good mood to try this yummy recipe! It is from the Tupelo Honey cook book and can be found on page 149. The book suggest pairing this recipe with a nice glass of Riesling, sadly I only had Zinfandel.
1 pork tenderloin (around 1lbs)
12 ounces of root beer
1/2 cup molasses
1 tablespoon canola oil
Cut the tenderloin diagonally into 1 inch thick slices and set aside.
Heat the canola oil in a large heavy skillet over high heat. Drain the liquid from the pork and place the pork in the hot oil. Sear each side for 3 minutes or until cooked to medium or to preference, I cooked mine till well done.
This was a great twist on pork loin. Carson normally doesn't care for pork, something about the way he had to eat it in his child hood or some silly thing. If I want pork, then I have to come up with clever ways to entice him with it. As you can see in the above pic, I served this with cheesy ranch baked potato's, steamed carrots, and fresh baked biscuits, well the frozen kind you bake. I still haven't been able to master the southern art of good biscuit baking, I tend to bake these deadly weapons you could throw at a robber. I would give this recipe a 2 on the easiness scale because it was so simple. It is a must try!
Until next time, happy eating!