Am I alive? I might be… I might also be dead and this could be heaven. Because… pork. PORK. Pork all de time. Not just plain old pork, either… maple-sage glazed pork. Only in the last 6 months have I realized how much I love this lean, swiney loin, mostly because of how EASY it is to make. Simply roast at 425 for 20-35 mins, depending on size, and you get a perfect pork tenderloin every time! I like to brown it on the stove (in bacon fat – mmm) prior to roasting for added color & (amazing bacon) flavor.
So, now that you know how to cook it… it’s time to jazz it up. This maple-sage glaze is a simple, yet, delicious way to do that. I had a variation of this dish while spending the weekend at a friend’s house in high school and I’ve recreated it in a yummy, grown-up, paleo version (sage instantly makes it “grown-up”, duh). I watched her mom whiz around the kitchen like a hummingbird. Quick, methodical, yet, no measuring – not even thinking twice about what she was doing. I was in awe – “no measuring?!”, I thought!? My baby brain automatically assuming she’s probably a culinary-master… Some Emeril-Lagasse-level shiz. (Emeril was the most popular celebrity chef at the time, okay. Don’t judge. He was as famous as it got back then. BAM!)
I watched my friend’s mama bake the pork loin in a beautiful stainless steel roasting pan, then, remove the meat to rest on a cutting board. She threw the shiny pan onto their blue-flamed gas range and squeezed in a bit of Aunt Jemima syrup (aka the former love of my life), a splash of vinegar, and a squirt of mustard while effortlessly scraping the bubbling contents of the pan. In what seemed like seconds, she had a delicious maple-mustard glaze flowing over top the now-sliced (honestly, when did she even have time to slice it? I WAS ENTRANCED) pork loin. There’s very few vivid moments I remember from high school (#partygirl), but, I’ll just end this paragraph with it was SO GOOD that that the memory is forever etched in my mind.
I’d probably say that was the day when I stopped resisting the fact that food/food-service was in my blood. My Korean mama raised me in & around her restaurants and I finally decided food may be something I’d actually want to pursue as a career. I eventually began cooking more “real” foods (you know, things other than scrambled eggs, ramen noodles, & hamburger helper) and after 3 years on my grain-free journey, here I am today! With you fine folks! Doing what I now love with my bloggypartner in crime, Elizabeth! Spreading primal lifestyle propaganda through cleaned-up recipes, creative, fun & crafty projects, health & wellness cavetalk, and dronish, psycho-blogger-babble! 😉 Weeeeeeeee! Overenthusiastic, party of one!