Ginger-Panko Crusted Pork Tenderloin and Gingered Carrot Puree

Dinner: Cooked a delicious recipe from a fall edition of Martha Stewart Living, a Ginger-Panko Crusted Pork Tenderloin with a side of Gingered Carrot Puree. The latter was an inspiration from a carrot puree mom had at the Oyster Bar restaurant in Grand Central Station on December 23rd. All I did was boil some coarsely chopped carrots and one-inch piece of peeled ginger, also coarsely chopped, in salted water. When soft, I poured off all but a bit of the water, added 1/2 a tablespoon of butter, and motor-boated the mixture until silky smooth. It was supremely delicious, but the freshness of the carrots helped immensely. The pork was pretty good for a first try, but I didn’t have the freshest pork, unfortunately. Also, it was supposed to have maple syrup in both the sauce and the mustard mixture under the gingered panko crumbs, but I didn’t have any so added a bit of brown sugar instead. Needless to say, the sugar didn’t add anything useful – the maple syrup probably would have, and I think I might try it again with it instead of the brown sugar. The sauce was pretty good, but salty and didn’t need the flour it called for. Overall, a good start but it needs a bit of revisions to make it great!

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