Chris Prosperi made this pork tenderloin for us as our pre-show meal, and it was outstanding. We wholeheartedly recommend you try it for a weeknight dinner or the next time guests come for dinner.
Sauces
Fig and Balsamic Agrodolce (a.k.a. the BEST Pan Sauce Ever)
Fond of figs? You’re in luck because this recipe is based on fond and figs. Fond is culinary snob speak for the brown bits left over after you roast meat and vegetables. When scraped from the bottom of the pan, the fond (which in French literally means “bottom”) can be incorporated into a sauce, adding a ton of rich depth and caramelized goodness.
Seared Sea Scallops with Microgreens Salad and Miso and Lime Dressing
Seared scallops are one of those dishes that qualify has simple and elegant at the same time. They’re easy enough for a weeknight, but special enough for a romantic anniversary or Valentine’s Day dinner. They sear for just 2 minutes on each side, making them quick, too. The other benefit: they’re a blank canvas, begging for a sauce to add interest—or whatever global spin you like.
Miso and Lime Dressing
This recipe adds a tangy citrus jolt to the mild, sweet, and salty flavor miso provides. Try it first with a mild soybean miso and then experiment with other types of miso if you like; I keep an arsenal close by at all times.
Faux Aioli
Aioli has popped up on restaurant menus everywhere. It’s irresistible, but if you want to make it the traditional Provençal way, you must use a mortar and pestle and include egg yolks. This widely divergent recipe skirts those items. Instead it’s a simple sauce that brings together two indulgent favorites of mine: cream and tahini.
