Well, Rich seems to be slacking on his recipes, so you will have to enjoy another Owl Studios recipe from me. I know you are all excited about this. I bet you are also excited to find out which enticing album from your favorite independent jazz record label will be matched with the upcoming recipe. Patience. They are both coming, but first a little history.
As many of you know, Owl Studios is located in Indianapolis, Indiana. And what a great city it is! We have already discussed a little of the history of Indy jazz; the great jazz artists who have come from Indianapolis and how they shaped the future of jazz; and the great jazz artists who currently live in this city and how they themselves have created a very strong and unique jazz that we at Owl Studios are now introducing to the rest of the world.
Well Indianapolis, actually Indiana as a whole, is also known quite well for a dietitian's worst nightmare...The Breaded Pork Tenderloin Sandwich. Don't believe us? Documentarian and musician
Jensen Rufe created a 16 minute documentary entitled "
In Search of the Famous Hoosier Breaded Tenderloin Sandwich." (click on links for more information on Jensen Rufe and a short excerpt from his documentary). This favorite of Hoosiers is quite impressive: pork tenderloin pounded thin, dipped in a tasty batter, deep-fried to a golden hue, placed on a bun and served with mayo and pickle (maybe lettuce and tomato). The thing is, the breaded pork tenderloin is
always larger than the bun. That is what makes the sandwich such an interesting icon in Indiana.
However, you will not be receiving a recipe for this sandwich monstrosity. Owl Studios prefers to keep our recipe offerings a little more healthier than the breaded pork tenderloin sandwich. So instead of the sandwich offering, why not try the 5-spice Pork Tenderloin with pumpkin and grapes. Oh so delicious. But first, let's put on a little music while you are bustling about the kitchen. How about some Rob Dixon.
What Things Could Be was Rob's first album for Owl Studios. Rob states that the album "started out conceptually as a record that blended Jazz with Funk, Hip Hop, Rock, R & B and Gospel. However somewhere in the course of the project, the music seemed to take on a life of its own..." This is a great album and will certainly make anyone's epicurean ways a little more enjoyable. There really is a little bit of everything on the album. Here is the track
The Earth, The Sky from Rob Dixon & Triology + 1
What Things Could Be. Want to hear the rest of the album? Click the album artwork to be directed to the purchase page.
And now that the music has been chosen, let's get the recipe.
5-Spice Pork Tenderloin with Pumpkin and Grapes1 pork tenderloin (about 1 1/4 pounds)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 1/2 pounds sugar pumpkin or winter squash (such as butternut, kabocha, buttercup, or Hubbard) peeled, seeded, and cut into half-moons about 3/4 inch thick
1 tablespoon unsalted butter
1 1/2 cups (10 ounces) red seedless grapes
1/4 cup dry sherry
Soy-Sesame Marinade:
2 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon Chinese five-spice powder
1 1/2 teaspoons minced peeled fresh ginger
1 clove garlic, minced
1 teaspoon sesame oil
1. To make the marinade, in a small bowl combine the soy sauce, sherry, five-spice powder, ginger, garlic, and sesame oil.
2. Place the pork tenderloin in a baking dish or lock-top plastic bag. Pour the marinade over the tenderloin. Cover or seal and refrigerate for at least 2 hours or up to overnight, turning several times.
3. Preheat the oven to 400°F. Position one rack in the middle of the oven and a second rack in the lower third of the oven. Line a baking sheet with parchment paper.
4. In a bowl, whisk together the olive oil and vinegar. Add the pumpkin and toss to coat. Place-on the prepared baking sheet and place on the lower rack of the oven. Bake for 30 minutes.
5. Place the meat on a rack in a roasting pan (reserve the marinade). Place in the oven on the middle rack and roast until an instant-read thermometer inserted into the center registers 145°F (15 to 20 minutes) basting occasionally with the remaining marinade.
6. Continue roasting the pumpkin until tender when pierced with a knife, 40 to 45 minutes total.
7. Transfer the meat to a carving board, tent with aluminum foil, and let rest for 5 minutes.
8. Meanwhile, in a small skillet, melt the butter over medium heat. Add the grapes and heat for about 1 minute. Pour in the sherry and cook until the liquid is reduced to 2 tablespoons.
9. Carve the pork and transfer to a platter. Surround with the pumpkin and grapes, and serve.
Wow, that is a tasty meal right there. And the music of Rob Dixon, one of the best jazz saxophone players around, certainly complements the meal.
Enjoy!
-mda