Cooking with Kristie!

It isn’t uncommon for seniors to be overwhelmed with cooking for the first time in their apartments.  After all, we have never really had the opportunity to cook in the dorms.  So what if you only eat buttered noodles? Or stick to the good ‘ole fashioned PB&J?

 

Well, it really doesn’t have to be that way.  There are infinite possibilities for cooking if you manage to conquer simple basics.  And don’t worry underclassmen; these basics can be tackled using the dorm kitchens, too.  Here is one of my favorites that I make all the time: Crusted Pork.

 

Here’s what you’ll need:

 

1 Pork Tenderloin (or you can use chicken breast, too)

¼ Bread Crumbs

1 Tsp. Grated Parmesan

½ Tsp. Ground Oregano

Salt & Pepper

(Optional) ¼ Tsp. Chili Powder or Crushed Red Pepper 

 

Marinade:

2 Tbs. Olive Oil

1 Tbs. Balsamic Vinegar

1 Tbs. Dijon Mustard

1 Tsp. Lime Juice

1 Tsp. Minced Garlic

 

Here’s what you do:

Preheat your oven to 425?.  Mix the Olive Oil, Balsamic, Dijon, Lime Juice, and Garlic into a plastic sandwich bag.  Next, take your defrosted Pork and sprinkle the Oregano on both sides and add a dash of both Salt and Pepper to each side as well.  You can also add some Chili Powder or Crushed Red Pepper if you like a little kick (like I do).  Put the Pork in the bag with your marinade.  The longer you marinate the meat, the better.  As a rule of thumb, I usually wait about an hour.  If your meat is freezer burned, leave it in there longer as that helps tenderize any toughness caused by the freezer burn.  Once it’s done soaking up the marinade, crust it with the Bread Crumbs.  Then, sprinkle a little Parmesan on top.  Throw it onto a baking sheet and stick it in the microwave for approximately 25 minutes for a medium rare tenderloin.  Then, turn the oven to broil for ten minutes to ensure that your crust gets crispy.

 

When I last made this recipe, I threw some frozen mixed veggies from IGA into a pot of boiling water while the pork was broiling.  It was a delicious meal that is pretty healthy and inexpensive.  As I said before, this recipe can be adapted to other meats, like chicken.  Or, you could even use the marinade on beef and then grill it on one of the outdoor grills that Camp Denidoo so generously provides.  However, my favorite is the pork, primarily because it goes great with some Yellowtail Chardonnay.

Enjoy!