I am on a caramel kick. Yesterday, I made a double batch of "Salted Butter Caramel Ice Cream". When I decided to make a caramel cake with caramel-marscapone buttercream and butter-toffee crunch for my dinner party, i began to browse through my Caramel cookbook by Trish Deseine, that I haven't read in a while.
I tried a pork recipe from the "Sweet and Savory" chapter. it was easy and delicious with a tasty sticky sauce.
Pork Tenderloin in Orange Caramel Sauce (from Caramel by Trish Deseine)
1/4 c. light soy sauce
1/2 c. sugar
1 T. fresh ginger grated
2 cloves garlic, chopped
1 T. fish sauce (I used Hoison sauce)
Juice from one lime
zest from 2 oranges and 4 T orange juice
1 pork tenderloin (1-1 1/2 lb.)
Put all the ingredients except pork in a non-stick skillet over moderate heat. Stir until sauce thickens. Add butterflied (cut in half ALMOST all the way through, and opened flat) pork, and cook, turning frequently and basting with sauce. Cook for about 30 minutes until pork is tender and cooked through. Remove pork, and let sit for 5 minutes before slicing. Pour remaining sauce over pork.
Brad grilled figs with gorgonzola, and we drizzled them with rosemary honey.
Grilled asparagus and smashed potatoes made it a wonderful dinner. The pork was a hit! No dessert tonight! That gelato is for the dinner party!