Mustard Crusted Pork Tenderloin with Brocollini, Black Beans, Rice and Avocado

Drew visits his mother for the few days leading up to his birthday but makes sure to get back in time for whatever Raul has created for a birthday dinner. Raul does not disappoint. The main is mustard crusted pork tenderloin but, as Drew had previously fantasized, the tenderloin has been sliced thinly and thickly breaded resulting in what Raul would dismiss - if he wasn't so proud of his creation - as schnitzel.

Raul sides the "schnitzel" with brocollini (steamed and buttered), black beans and rice. The garnish is chunks of avocado that provide an opposite texture and ease the heat of the fiery bean concoction.

Drew is flattered and even forgives Raul's not-as-tonally-congruent rendition of "Happy Birthday."

Mustard Crusted Pork Tenderloin with Green Beans and Greek Potatoes

Raul is heading out for the evening to catch up with an old friend so he wants a hearty but early meal. "More of the salad?" suggests Drew.

"Not two days in a row," responds Raul. "There is a pork loin in the freezer that might be just perfect." Raul sets to googling and finds the perfect recipe at foodnetwork.ca. "How does mustard crusted pork tenderloin sound?"

"All kinds of delicious," says Drew beginning to salivate. "Salad on the side?"

"No," says Raul. "It's cold out. There are green beans in the fridge and I can whip up some Greek Potatoes. I'll just steam the beans and add some butter and cashews. Simple." And that is what he does - with only a few minor variations.

Mustard Crusted Pork Tenderloin

Ingredients:

1 pork tenderloin

4 tablespoons Dijon mustard

3 tablespoons Botanica Fine Herbs
1 teaspoon sage

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 cup breadcrumbs

2 tablespoons butter

2 tablespoons canola oil

Directions:

1. Preheat oven to 425 degrees.

2. Combine mustard, sage, and parsley along with salt and pepper in a small bowl.

3. Cut pork tenderloin in half width-wise and rub mustard mixture all over the pork. (Cutting it in half will make it easier to manage while you fry it.)

4. Spread breadcrumbs onto a plate and gently press the pork into the breadcrumb mixture so all sides are covered.

5. Place a cooling rack on top of a cookie sheet. This is what you will roast the pork on.

6. Heat a large skillet over medium heat and add butter and oil. When the butter stops foaming add the pork tenderloin.

7. Cook the pork, turning it very gently to brown it on all sides without losing too much of the coating. Transfer to the rack on the cookie sheet and into the oven.

8. Bake until the pork is cooked to an internal temperature of at least 155 degrees, this should take about 20 minutes. (The temperature will continue to increase while it rests.)

9. Allow to rest for 10 minutes lightly tented with aluminum foil.

10. Cut into 1 cm wide slices and serve.

The combo works well and the pork is succulent and has just a subtle nip from the mustard. "I have just one suggestion," says Drew as Raul arches an eyebrow. "Next time slice the loin in half so that it is flatter and there is more of the yummy crust."

"But then it will just be schnitzel," grouses Raul.

"So?"

Pork Loin with Roasted Pumpkin, Corn and Corn Bread

Raul finds a big plump pork loin on sale. And he buys a small Jamaican pumpkin. They will be combined into a feast. He rubs the pork loin with Dijon mustard and white pepper before setting it in the oven at 350 degrees until it hits an internal temperature of 165 degrees. The layer of fat around the pork loin is all the basting the roast needs to become succulent and moist.

He bakes the pumpkin at 350 degrees until it is soft enough to cut. He does not, much to Drew's terror, puncture the pumpkin first but, Raul does know what he is doing, it doesn't explode. He chops the pumpkin into one inch cubes and sautes the bright orange pieces in butter and salt and white pepper. "Pretty simple cooking," he notes.

He also cooks up a batch of corn bread in a cast iron pan and adds a serving of frozen corn. "It tastes like autumn," raves Drew. "Simple maybe but beautifully apt."

Pulled Pork Sandwiches and Coleslaw

Raul finds pork loin roasts for $1.68 a pound at No Frills, and buys as much as the freezer will hold. He trims the silverskin and fat, and re-packages them for the freezer but can't resist cooking up one. "Pulled pork," he announces. "I've been wanting to try to make pulled pork."

He puts the roast into the pressure cooker, his favourite tool, with a coarsely chopped onion, a carrot, a stalk of celery and enough water to cover the pork loin. He heats it to 12psi and cooks for 30 minutes.

The rest is easy. He sends Drew to the Milk Mart on the corner at 1028 Pape Ave for two of the crusty buns that arrive fresh daily and that the proprietor Emir keeps in a rolling plastic bin at the back. Raul digs into the roast with his bare hands. "You have to pull it apart while it is still hot," says Raul, "to get it to shred properly. The nice thing about a loin is that you don't have to pick out the fat. A shoulder will be cheaper," he adds smugly, "but it is more work and we got this for the same price."

Once the pork is shredded, he browns it in a greased cast iron frying pan and adds a healthy helping of Selections Tequila Lime Habanero Barbecue Sauce that was a birthday gift from Drew's Mom. "Shouldn't you put in some caramelized onions for texture and flavour?" asks Drew.

"There was an onion in the pressure cooker," says Raul. "The flavour should already be infused into the meat. And, no. It does not need any wasabi."

Raul plates the sandwiches in two different ways. He has his serving of coleslaw beside his sandwich, but he puts the coleslaw right into Drew's sandwich. For texture.

The pulled pork is delicious and Drew is happy with the crunch of the coleslaw that complements the flavour perfectly. "There is tons left," muses Raul. "Burritos? Stuffed buns? Fritattas? With baked beans? The possibilities are endless . . ."

Drew wipes a dribble of bbq sauce off his chin and nods that he is happy with any possibility.

Pork Satay with Rice and Coleslaw

It is an overwhelmingly hot and humid day, very uncharacteristic of September, so the pork chops that Raul has thawed will not work as chops. And Drew's dream of dirty mashed potatoes is utterly inappropriate. Raul trims all the fat and bones off the pork chops, chops them into cubes and then rubs them with his favourite bbq combination of Greek oregano, paprika, salt, black pepper and garlic powder. They sit for a few hours and then are skewered.

The rest is simplicity: rice and the last of Drew's sister's coleslaw.

Drew offers to make a peanut dipping sauce while Raul grills the pork but, considering the heat, Raul digs in the fridge and finds an unopened jar of Thai Kitchen Peanut Satay Sauce. Dinner will be less gourmet and more convenience. Maybe less gourmet but all delicious.

"Watch the photo!" warns Raul. "I put the sauce off to the side because it has slopped around in the ramekin. We can NOT put that on the blog!"

"Too late," says Drew who is eager to eat. "It looks lovely otherwise but I want to taste." Fortunately the taste is not sloppy in the least but a perfect summer meal - light, slightly spicy and with contrasting textures. The skewers are unskewed and the sauce dribbled over and while the visual is messy, the meal is magnificent.

BBQ Pork Loin with Green Pea Pesto Shells

The night before Raul sets a pork loin from the packed freezer out to thaw. Early the next morning Raul rubs the loin with Chinese Five Spice, garlic powder, paprika and pepper. It marinates all day. Come bbq time Raul is trying to decide on vegetable accompaniments and, as there is a massive amount of basil on the balcony, "What do you think of pesto?"

"Sounds delicious," says Drew.

"What kind of pasta? Penne? Shells?"

"Or fusilli," suggests Drew. "Something with lots of surfaces for the pesto to cling to."

"Linguine it is," announces Raul. "Damn. We don't seem to have any linguine."

"That's bizarre," says Drew smugly. "There is an entire cupboard full of pasta of every shape, size and variety known to man. There's even some coloured outer space pasta left from last Halloween. Let's compromise on shells." The vegetable question has yet to be addressed but Drew has a brilliant idea. "How about frozen peas and corn mixed into the pesto?"

"Corn?"

"Corn. Don't you like corn?"

"Yes but the colours will be off," explains Raul. "We do also eat with our eyes."

Peas alone it is.

Raul picks a huge handful - about a cup when packed - of basil. After washing thoroughly and patting dry he puts it into the mini-processor. He adds a half cup of cashews, a teaspoon of chopped garlic, a dribble of olive oil, two tablespoons of Parmesan cheese and - in a stroke of brilliance to rival the original suggestion - a half cup of frozen peas. All is blended into a vividly green paste. He tosses the pasta shells with the pesto and spoons the results onto plates beside the bbq'ed pork. It is indeed a visual feast.

"Eat now," warns Raul. "The peas were cold so the pesto and pasta are already lukewarm. Next time I'll thaw them first. I still want them raw for all the nutrients."

Lukewarm maybe but bursting with flavour. "The last pork loin was sort of sweet," remarks Drew, "but this one has a simple spicy taste that enhances the meat and balances perfectly with the rich pesto. My eyes and taste buds are delighted!"

BBQ'ed (almost) Pork Chops, Broccoli, Carrots and Mashed Potatoes (and an apology for the photos)

It is Justin's first visit to the R&D kitchen so R&D are determined that everything will be perfect. So, of course, everything goes wrong.

Justin has picked the menu including his favourite meal from his childhood: mashed potatoes and Raul's special pork chops. Lunch goes fine with Raul bbq'ing burgers. The burgers turn out just fine and Justin is kind enough to leave a healthy portion for the dog who decides that Justin is his new best friend.

Dinner starts out well. Raul has purchased a dozen prime pork centre cut chops and he slathers them in Sriracha Hot Chili Sauce before they go in the grill. The broccoli is steamed, the carrots are boiled and the mashed potatoes are mashed (the only secret to Raul's mashed potatoes is that he uses an ice cream scoop to serve them to give that diner fancy look). The chops go on the grill and catastrophe strikes. "We're out of propane!" screams Raul as he tears at his hair.

"Propane, propane," laughs Justin, referencing a cult Trailer Park Boys episode while Drew begins an anticipatory dread of the process of hauling a refilled propane tank up the six flights (bbqs are allowed but it is illegal to transport propane in the elevator).

There is a lot of banging in the kitchen as Raul goes old school and pulls out two large cast iron frying pans to finish off the chops. At the last minute he reluctantly adds some Sensations Tequila Lime Habanero Barbecue Sauce to substitute, sort of, for the distinctive flavour of outdoor grilling.

The meal turns out just fine and Justin rates it a ten out of ten and everyone eats heartily - even the burger-bloated dog.

The second disaster is more minor but has repercussions that will live forever on the web. The camera battery is low so the photos of this momentous occasion are out of focus. So out of focus that no amount of Photoshop can salvage them beyond the embarrassing.

BBQ'ed Pork Tenderloin

The heat has been overwhelming and all are grateful for the salads that Drew's Mom has prepared. Raul is perfectly willing to brave the inferno to operate the bbq but simplicity is called for. Fortunately Drew's Mom has a marinated - teriyaki - pork tenderloin in the freezer. She purchased it when on sale at M&M's when it was heavily discounted because she purchased a massive amount of frozen chicken breasts. Raul is in envy of Drew's Mom's purchasing power due to freezer space that just isn't possible at the R&D homestead.

The cut of meat is a good one but Raul still has to cut away some silverskin, "I just don't like the taste - it is a bit bitter and definitely tough," and is surprised that it was marinated without a complete removal of the membrane. Raul also has to discourage Drew from adding to the marinade and is glad they are the summer home where there are not as many spicing options, especially NO wasabi.

The tenderloin is bbq'ed for 20 minutes - Drew likes his meat well done - and flips it once. Raul lets it cool and settle for five minutes before carving into thin diagonal slices with the newly-sharpened ancient knife. The pork is delicious with no bitterness or even a vague hint of toughness. It matches and accentuates the salads' flavour intensity. It is only when the platter has been devoured that Drew's Mom notices that none was saved for the dog. Drew, to everyone except the dog's disgust, pulls his last half-chewed bite out of his mouth and shares it with the mutt.

Pork Loin with Noodle Stirfry and Watercress Salad

Raul rubs the pork loin with Chinese Five-spice then sets it to marinate for eight hours in soya sauce and chopped garlic. A quick bbq to 165 degrees, five minutes on each side, and it is ready for Raul. Drew's half takes another five minutes on each side. Despite having bravely enjoyed pork tartare, "Weird texture but delicious taste," the specialty of Zum Schlüssel a brewery/restaurant in the Altstadt in Dusseldorf, Germany, Drew still prefers his meat on the well done side. Raul indulges him with only a mild eye roll.

Pre-cooked Miki noodles are stir fried with chopped onions, carrots and red pepper. The pork loin is sliced and layered on the resulting noodles. The bowl is then smothered with chopped watercress, mint, coriander and chives, before being dressed with Nuku Cham Vietnamese Salad Sauce.

The pork loin is tender and succulent with lingering hints of cinnamon and pepper. The noodles are thick and the hint of salty fish sauce in the dressing gives the watercress a mild bite. A great blend. "You are the king of pork," says Drew though the words are almost unintelligible because his mouth is full.

Raul only nods. He is too busy chewing and savouring to bask in the compliment.

BBQ'ed Pork Filet on Thai noodles and broccoli slaw

After a lunch of homemade pesto linguine the grey day, and full stomach, drives Drew to a nap. When he awakens, the usual late Saturday afternoon dialogue begins. "What are you thinking for dinner?" says Raul casually.

Drew doesn't believe for a moment that Raul is being passive-aggressive, he is just trying to make Drew feel included in the culinary decisions. "I don't know, what do you have in mind?"

"I don't have anything in mind but there is pork marinating . . ."

The pork filet had been purchased on sale, Raul's Portuguese background is inexplicably more frugal than Drew's Scottish one, at No Frills because meat should never cost more than $1.99 a pound. Raul took the large cryovac packaged slab of meat and using a filet knife removed the silver skin - to avoid bitterness when cooking - and fat. He then cut the foot-long results in half to create portions for two which were then frozen.

After thawing the pork, Raul marinates it for four hours in a mixture of soya sauce, hoi sin, brown sugar, garlic and chili pepper. Sealing the filet in a airtight Ziploc bag means a small amount of marinade can infuse the meat completely.

In a mason jar Raul combines lime juice, olive oil, brown sugar, garlic paste, fish sauce and chili flakes. He adds the broccoli slaw (99 cents at Sobeys for a package he used a third of), shakes it vigorously and lets it sit while the pork is being bbq'ed for about 10 minutes. The pork is sliced against the grain in slivers and placed as the top layer over a bed of broad rice noodles (snapped into four inch segments before cooking to provide ease of eating) crowned with the now dressed broccoli slaw. The results are garnished with chopped coriander, mint, parsley and basil from the balcony garden, and cashews.