Fact: if I reveal embarrassing secrets to the world, it’s probably through Instagram. Or here. Either way, now you know that I spent all day Sunday grilling and eating pork in jeggings, and you know what else?
It was incredible.
Actually, now that I think about it, it was closer to 24 hours than a day–I slept in those babies. Believe it: I DIYed pajama jeans… I DIYed something that should be a NODTE (no one do this ever).
But also I made some dinner for us. Are you okay with this? I’m okay with this.
It’s just some humble, hearty pork, seasoned with tons of warm cumin. There’s also some simple, grilled produce happening, because I sort of refuse to turn on the stove/oven and grill simultaneously, and I’m obsessed with grilling everything, especially fruit. The whole thing is sprinkled with cilantro and lime to wake you up from a meat coma (it happens).
Front, left to right: dry mustard, pepper and coriander, a small mountain of cumin, and garlic. Also, raw meat is never appetizing, ok? I tried.
Apples and fennel are friends forever with pork.
They pinky-swore in third grade and never looked back!
Oh, and look: smoke. I like when that happens on camera… A beautiful thing, happening right before your eyes. (Teeny tiny wisp, but still.)
There’s no smoke in this photo. I was too hungry, but I promise, it was there.
Before you know it, you and your stretchy not-pants are having a love affair with a warm, beautifully charred, hearty-but-wholesome dinner. Or lunch, or somewhere in between… The rules do not apply to you when you’re wearing leggings. If you weren’t so damn COMFORTABLE, you could try seeing how this applies to gravity.
P.S. Important note! If you haven’t already, I think you should enter the cheese giveaway that Rumiano Cheese is generously allowing me to hook you up with for non-GMO month. Thank you to all participating so far, and the rest of you darlings have until Monday night!
And for my fellow “visual people,” here’s a fun thing you can do with said cheese:
- A 1-lb pork tenderloin
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1 teaspoon kosher salt
- 2 apples of a crunchier variety (I went for sweeter here and used Honeycrisp)
- 1-2 bulbs fennel, trimmed
- Salt and pepper to taste
- Juice of one lime, divided
- Olive oil, for grilling
- Small handful chopped cilantro
- Combine the garlic, cumin, coriander, olive oil, dry mustard and pepper. Rub this mixture all over the tenderloin, wrap tightly in plastic wrap, and refrigerate for at least two hours or overnight.
- Before grilling, let the pork sit at room temperature for half an hour or so. Then, season with the salt.
- Core and quarter the apples and quarter the fennel (leave the core intact so it stays together for grilling). Add half of the lime juice, sprinkle with salt and pepper, and drizzle with olive oil.
- Heat a grill to medium-high, then grill the pork for about 20 minutes, 5-10 minutes per each side. Let it rest while you grill the apples and fennel.
- Grill the apples and fennel until well marked and somewhat soft, about 15-20 minutes total, turning as each side gets some nice char marks. Remove from grill, toss with the rest of the lime juice, the cilantro, and additional salt/pepper/olive oil as desired.