Wednesday, December 12, 2007

Leftovers 101: Pork Tenderloin

I had two meals' worth of pork left over from the tenderloin I made the other night. I had a sandwich yesterday, with avocado, tomato, greens, and gruyere (gruyere goes well with the mustard crust, but cheddar would be tasty too), but there's only so many pork sandwiches a girl can eat.

So this morning, I used the last of the pork in my breakfast. Be sure to take it out of the fridge in advance or put it in the micro briefly to take the chill off.

Start with a medium boiled egg:

Bring salted water to a boil and reduce to a simmer.
Pierce a hole in the larger, rounded side of the raw egg with a pin.
Gently lower the egg into the water using a ladle or large spoon; cook for exactly 5 minutes.
Run the egg under cold water, and then *gently* crack the eggshell with the back of a spoon.
Peel the egg very carefully (this is the hard part; the egg white will be just set, and the yolk will be totally runny).

Slice the leftover pork thinly and fan out on a plate. Cut the egg in half and place it on the pork; let the yolk cover the pork. Serve with buttered toast.

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