It almost didn’t happen, but was totally worth it. The return of Sunday Supper was the perfect end to another fabulous weekend and a great way to start off the week.
This week’s selection criteria: 1. A new cooking magazine, America’s Test Kitchen Cooking for Two, which is a compilation of the best Cook’s Illustrated recipes cut down to size. 2. A new ingredient. 3. Something fast. 4. Something grilled (i.e., no heat in the kitchen).
The chosen recipe: Grill Pork Tenderloin with Radicchio Salad
Yes, that’s right, we grilled in the dark. What can I say . . . Sometimes life just gets a little busy. Today, life involved an 18-mile run, an ice bath, our standing brunch date, lots of errand-running, some house chores, catching up with family, and a recovery bike ride once it cooled down. The fact that we still squeezed in this dinner is a testament to how quickly and easily it comes together!
The pork is rubbed with a little oil and then an easy blend of brown sugar, coriander, salt & pepper. The radicchio (or ridiculous, as it became pronounced in our house) is quartered, brushed with a little oil, and seasoned with salt & pepper. It all goes on the grill. And, 10-15 minutes later, dinner is served.
Well, okay, maybe there are a few other steps along the way. Check out the complete recipe here.
Hopefully, you’ve guessed that the new ingredient was the radicchio (not the pork). I wouldn’t say it’s my favorite side dish of all time, but it will make to the dinner table again. Of course, just about anything tastes good once you add blue cheese and balsamic! 🙂