Meat, glorious meat.

We’ve had a couple really good meat, starch and 2 veg meals lately.

For my birthday we had lamb chops. They were incredibly simple: seasoned w/ salt and pepper, then seared and finished in the oven. We served them with glazed carrots, french beans and boiled fingerlings. Tasty, tasty meal.

Tonight we had pork loin. Steve did this, so the easiest thing it to just quote his summary.

‎3/4 lb of pork tenderloin, cut into 8 pieces. Dusted with 1/2tsp salt, 1/4tsp coriander, 1/4tsp pepper, 1/8tsp nutmeg, 1/8tsp cinnamon. Sear in a medium-hot skillet with a little oil until it’s browned and cooked enough – about eight minutes.

Keep the pork warm, while sautéing 2 cups thinly sliced apple and 1/2 cup thinly sliced shallots in 2tsp butter. Once the apples have browned, add 1/4cup apple juice and reduce for a couple of minutes.

We had it with some boiled fingerlings. Some nice slightly chinese flavours so next time, maybe some long bean tumis and noodles.

It’s still hot here, definitely not the comfort food weather I expect in November. But we’ve finally started cooking again. Summer is great, but many of our meals are vegetables and salads rather than actually cooking. Fall and winter mean we actually cook. And I’m ready for some more awesome meals.

The pork Steve did tonight is definitely going into our standard rotation.

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