Thursday, September 6, 2012

Republicans - They're What's For Dinner

With the evil, nasty, stingy, greedy, lasciviously creepy yet offendingly prudish Republicans being served up on a platter at the Democratic National Convention, I thought it only fitting to post this recipe for Pork Tenderloin with Orange Chipotle Sauce.

Pork, the other white meat. (After Republicans, of course) ((And that is TOTALLY DOG WHISTLE CODE!))

3 ½ pounds pork tenderloin
6 cups orange juice
2 teaspoons salt

2 Tablespoons (1/4 stick) butter
3 large shallots, finely chopped
1 cup dry white wine
2 ¾ cups low-salt chicken broth

2 Tablespoons chopped fresh cilantro
1 Tablespoon chopped fresh chives
1 Tablespoon minced canned chipotle chilies


Divide pork between 2 resealable plastic bags. Pour 1 cup orange juice and 1 teaspoon salt into each bag; seal. Turn to coat. Chill at least 3 hours or overnight.

Melt butter in large saucepan over medium high heat. Add shallots; sauté until soft but not browned, about 2 minutes. Add wine; boil until reduced to glaze, about 10 minutes. Add remaining 4 cups of orange juice and broth; boil until reduced to 1 ¾ cups, about 45 minutes. (Can be made 1 day ahead. Cool. Cover and chill.)

Prepare barbecue (medium-high heat.) Drain pork; pat dry. Grill to desired doneness, turning often, about 18 minutes for medium. Transfer to work surface, tent with foil and let stand for 5 minutes.
Meanwhile, bring sauce to simmer; mix in cilantro, chives, and chipotle chilies. Slice pork. Serve with sauce.

2 heads of garlic
1 Tablespoon olive oil
4 ½ pounds red-skinned sweet potatoes (yams), peeled, cut into 2-inch chunks
1 ¼ cups whole milk
¾ cup whipping cream
2 Tablespoons (1/4 stick) butter

Preheat oven to 350 degrees. Cut off tops of garlic. Place on foil; drizzle with oil. Enclose garlic in foil. Bake until tender, about 1 hour. Cool. Squeeze garlic to release from skins.

Cook sweet potatoes in boiling water until tender, about 20 minutes. Drain, return to pot. Add milk, cream, butter, and roasted garlic. Mash or use hand held mixer to beat until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Rewarm in microwave until heated through.)

Because PORK!


  1. You really had me going, Buttercup, until you mentioned sweet potatoes. NASTY things, sweet potatoes! The only way to eat sweet potatoes is if they've been converted to pork by feeding them to the hogs...and then, you'd probably be getting a nasty restraining order from PETA for feeding that nasty shit to pigs.

    1. Oh, come on. Sweet potatoes cooked and served like mashed potatoes are marvelous. Especially with the roasted garlic, which give them a richer, more savory taste. I hate them with small marshmallows and pecans and shit. UGH!

      You could always substitute regular potatoes. Wouldn't be as divine as this...but to each his own. HAHAHA! :-)

    2. I had the same aversion to sweet potatoes and I only had the opportunity to turn them down on Thanksgiving with marshmallows(and shit). Then my wife had them garlic mashed at our favorite restaurant in Racine WI and I have to admit we both changed our tune. I like well made sweet potato fries now, too.

  2. Why do you torment me? I thought we were friends. Haha. Seriously though, I can't get my hands on at least half the ingredients in your Pork Tenderloin with Orange Chipotle Sauce recipe. Beginning with pork tenderloin. I could probably get that cut if I went directly to a butcher shop, which I could do but then it would cost like 4 times as much as it would in America...which I would gladly spend if I could get cilantro or canned chilis to make the sauce. What do you think might be a decent substitute for the canned chipotle chilis? I might have to Google this because DAMN that recipe sounds good.

    1. mmuuuuhhaahahaa! I love torture. I'm a Republican...remember?

      As for the cut of pork, you can use chops. That's not important. In fact, we just had it last night and I used center cut pork chops. As for the canned chilies, there is no substitute. If you're heading for America in two weeks, maybe get a can then? It lasts FOREVER canned. It shouldn't be too hard to bring it The cilantro might be the hardest thing. However, in Europe I believe they call it coriander. So if you can buy that, it is the same thing!

      And yes, it is DIVINE. Absolutely yummy!!! I serve it with grilled asparagus that I've drizzled with olive oil and salt and pepper.

    2. Oooooh!! OOOOH!!! I could send you a care package! All the items you can't find there. Be happy to.

    3. According to FedEx, and assuming I read it right, you should be able to send food gifts as long as the total value isn't more than 45 euros (or 45 per person if they're individually tagged and wrapped) without their incurring duties or VAT. Excluding perishables, meat and dairy, which means no nacho fixin's unless she can get a prescription for them. :)

    4. Might still be too much of a hassle getting it through customs though. She's said they don't let people send them care packages because of the expense but I don't remember if there's a big bureaucratic snarl involved too.

    5. Hmmm, you seem unusually terse today. Just tired/busy I hope. My worry-wart senses are tingling.

    6. I was VERY busy yesterday, and will be today, too. Had meetings all day yesterday and today I am volunteering for the FFA Fundraising dinner, and then attending tonight.

      Thank you for watching out for me. I didn't realize I was coming across as short. I was just popping in and dashing off comments when I could. Things will settle down a little after the weekend.

    7. Okay, good. Didn't want to pry or be a pest. Thought I was probably being more of a worrier than usual, but I figured I'd check just in case. Enjoy the dinner.