Eddie wants to kill me.
Our produce filled dinners are wrecking him even though I try to add pieces of chicken breast to summer tomato sauce and nibbles of good salami. He needs some protein. And carbohydrates. “Feed him some meat! Jesus, put meat on his bones. You guys eat like birds!” my Greek mother scolded me. Aren’t cliches somehow always true in the end?
I bought pork tenderloin and picked up a steal of a deal on sweet onions at the Ballard Farmers Market. He also went grocery shopping, unbeknownst to me, and bought a few of his favorite appetizers: a Macrina baguette, marinated olives, heirloom tomatoes and ripe avocado. “I’ll roast the meat, you make cocktails and apps,” I said. We had a deal.
Avocado and Tomato Appetizer
1 ripe avocado
2-3 ripe heirloom tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
a few cracks of pepper and a sprinkle of salt
1) Slice avocado and tomato, arrange on plate;
2) Drizzle with olive oil, balsamic, grate pepper and sprinkle salt.
Serve with fresh bread for sopping.
On to the pork. Whenever people make caramelized onions, there’s never enough to go around. Solve the problem by making a boatload. They won’t go to waste, I promise.
1 lb pork tenderloin
2 Walla Walla sweet onions, sliced thin
2 tablespoons olive oil
2 teaspoons Herbs de Provence
1/2 tablespoon dried thyme
1 teaspoon salt/pepper
1) In a bowl, add pork, onions, olive oil, herbs, 1 teaspoon pepper. Let marinate in refrigerator for 30-60 minutes.
2) Heat oven to 375*F, coat roasting pan with non-stick spray, season onion/pork with 1 teaspoon salt.
3) Spread onions evenly over and around pork, cover and bake 20 minutes.
4) Uncover, return to oven, bake 20-25 minutes until internal temp is 135*F, Let rest 8 minutes until pork temperature reaches 140-145*F.
5) Slice and serve.