THE BEST KIND of company to dinner tonight: a granddaughter and her son, both with good appetites. Why not another pork tenderloin?
The technique was essentially the same as last time: a rub; a wait; a quick browning on top of the stove, then a slow roasting, still on the range. The materials were different, though: Cook followed Marian Burros's suggestion to combine mustard and brown sugar for the coating, but she substituted a little apple-cider vinegar for the stipulated sherry. In my critical opinion the result was not as brilliantly sharp and rich as the last loin we've had, with its garlic and fennel seed; but it was good enough to keep in mind.
Potatoes, as you see, cooked with shallots; and broccolini, slow-cooked and very very good. Then the green salad; then the clementines and, little boy being at table, cookies.
Cheap bianco, then Primitivo