Hoisin-and-Maple-Glazed Roasted Pork TenderloinAn overnight brine in the refrigerator is easy -- I’ve always thought so. That’s one reason why I tried the “Hoisin-and-Maple-Glazed Roasted Pork Tenderloin,” from the April/May 2017 issue of Fine Cooking. I cut my two pork tenderloins in half, so they could fit in the big marinating bowl.

Now let me tell you the other reason why I made this: scotch! It’s in the brine and in the glaze. It adds to the smoky, sweet, warm flavors of this moist, delicious meat. Quite a victory, here. My audience was astonished, asking, “What makes this sweet?”

As a relaxed, effective side dish, I made the “Napa Cabbage Slaw with Carrots and Sesame,” from the May/June 2017 issue of Cook’s Illustrated (recipe below).

Napa Cabbage Slaw with Carrots and Sesame
Cook’s Illustrated, May/June 2017
Serves 4 to 6

1/3 cup white wine vinegar
2 tsp. toasted sesame oil
2 tsp. vegetable oil
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
1 Tbsp. sugar
1 tsp. grated fresh ginger
1/4 tsp. salt
1 small head napa cabbage, sliced thin (9 cups)
2 carrots, peeled and grated
4 scallions, sliced thin on bias
1/4 cup sesame seeds, toasted

Bring white wine vinegar to simmer in small saucepan over medium heat; cook until reduced to 2 Tbsp., 4 to 6 minutes. Transfer white wine vinegar to large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.

When ready to serve, add cabbage and carrots to dressing and toss to coat. Let stand for 5 minutes. Add scallions and sesame seeds and toss to combine. Serve.

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The objective of the magazine’s test kitchen was to produce a well-dressed slaw that wasn’t bland and wasn’t waterlogged. The reduced vinegar was potently scented and did the trick. I dressed less than a whole head of cabbage, here. Taste the sesame oil and seeds.

Pork Tenderloins (2.14 lbs.) = $15.81
Carrots (2) = .82¢

PREP TIMES: overnight brine for pork, roast for 30 minutes; eat the slaw after 30 minutes of prep
TASTES: smoky, sweet, moist pork, warmly spiced; crisp slaw dressed in potent vinegar and sesame oil

Next time, I will (once again) indulge in a cookie. And it’s time for me to flirt with Biscoff Cookie Butter! I’ll make the “Cinnamon Blueberry Biscoff Breakfast Cookies,” from Kevin & Amanda. Come back to my site next week, so we can figure out how to fit cookie butter into our lives.