20120516GingerPork.JPG

[Photograph: Kerry Saretsky]

It's easy to fall into the trap of cooking pasta during the week. It's fast, it's easy, and it's good. But sometimes, after a long day, don't you just want to tear into a piece of meat? Like, a serious roast?

This recipe is a bit genius, if I do say so myself. By using a pork tenderloin, you're starting with a lean, relatively inexpensive cut of meat that's full of flavor. I roll it in salt, pepper, some fresh thyme leaves (or you could use a bit less of dried if that's what you have), and ginger preserves. That's it.

Just place the pork in a baking dish, and scatter some baby zucchini around it. Bake it, and watch as the pork develops this gorgeous zingy-sweet crust all over the outside.

No searing. No making a side dish. The pork and preserves even make their own pan sauce. Just leave it in the oven for 15 or 20 minutes, slice it up, and serve. You have a roast pork dinner for two, inspired by honey-roast ham, but with so much more attitude. I recommend a little bit of salad and/or rustic wheat bread to go with.

As an aside, ginger preserves are one of my favorite ingredients. You may never even notice them in the supermarket, but they're readily available; I use them in this pork, on salmon with soy sauce, in sesame noodles, on take-out inspired shrimp, and on cheese boards. It's a great way to add the sweetness and texture of honey with the zing of ginger in just one ingredient.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: