If you want a subject, look to pork!

– Charles Dickens, “Great Expectations.”
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Oh, hell, I guess it’s time. I’ve been letting a few recipes stew away in my brain since, oh, April… Yet, here we are, it is June. While I have been documenting most of my new concoctions with photos, writing down the recipes, none of them really made me feel the need to post. Lots of repeats, and, well, I’m busy! Anyhow, I thought I’d let this one slide on through before I get even busier (gettin’ murried in 13 days, folks).
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Last night my dad came over, and for time’s sake, made some pork tenderloin, and hoooo-eeee, it were good. If you don’t like liquid smoke because you’ve heard it is full of carcinogens, please direct yourself back to Facebook, or wherever the hell you came from, now. This is not the time to be a pansy about a little liquid smoke. It is the time to embrace it, because I’ve waited a good two years to actually remember to buy the stuff at Sobey’s, and I’m gonna post a damn recipe that uses it!
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Carry on!
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I was originally going to barbeque this, but, again, because of time, and my general sloth-isms, this is a sauceless, badass loin that you will enjoy. It includes some nice barbeque-y notes anyhow, it’s supah easy, and goes hideously well with my recipe for Asparagus and Potato Salad. I would link you to that, but, once again, lazy… I’ve got favours and decorations to make, dresses to sew, appointments to go to, on top of my self-imposed housewifing duties! Anyhow, this was going to be all Plain Jane barbeque, but then my whimsical, whimsical father took note of a bottle of Southern Comfort sitting in my kitchen, banished from my overflowing freezer. “You should add that,” he said, my father, who I don’t think I’ve even seen drink a whole beer. Well, good idea, Dad. You are a triumph of good choices and alcohol-infused gastronomy, and antique kitchen presents. Thank you. We like to think the SoCo adds a hint of fruity spice. Just like us.
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Southern Comfort Poke Tenderloin
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One more, because we had fun arranging this.
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Ingredients
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A 1lb pork tenderloin
2 tsp hot paprika
1/2 tsp garlic (minced, or use powder, I do not mind)
1 tsp minced onion (dehydrated is never a bad call)
1/2 tsp salt
3/4 tsp freshly cracked pepper (do not get lazy here)
1 tsp worcestershire sauce
5 drops liquid smoke
2.5 Tbsp olive oil
2 Tbsp Southern Comfort (not the hurricane mix, the real stuff. The… good stuff. Cough.)
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Method
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Okay. This is some easy business, folks. Preheat your oven to 375 degrees. Then mix all of the ingredients together, tenderloin aside, of course. Then, slather it on the tenderloin, all sides. Whack it in the oven for 40 minutes, or till it hits 160 degrees Fahrenheit (internally), and then broil it until it reaches 165, which is the “safe” temperature. Just for crisping and browning, etc..  Slice it on an angle, arrange it on a plate, and drizzle pan juices (you want to do this, you really do) over top, and savour the flavour. Yuh.
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megohm, over and owt!
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