So where do you find your inspiration?
Oftentimes, I would find myself inspired by a new set of bowls or plates…
I’d find myself inspired by the sight, smell and texture of spices: Rosemary, Basil, Oregano, Cumin.. Oh I could just go on and on with the list of spices….
Always, I’d find myself inspired by people: peanutbutter♥, Ykaie, my mom and most specially, YOU {because I know you’re always visiting}.
I’d find myself inspired by a beautiful cup of coffee, sunshine and that slice of Kiwi in the fridge.
Yesterday, I got inspired by the scent of cinnamon and nutmeg…
Today, I got inspired by this recipe http://wikitalks.com/2013/01/how-to-cook-roast-pork-with-pumpkin/
In a way, it’s kind of telling me to add more vegetables — specially pumpkin or squash– in the dishes that I make. and it’s right, it coincides with my resolution of eating healthier this year. It also inspired me to look for tender cuts of meat without fat which most likely you won’t find me doing…
Sometimes all it takes is a little nudge. I would like to try cooking with a different kind of squash next time…
Hope you have a weekend full of inspiration and happy memories!
- 400g pork tenderloin, sliced into medallions
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- juice of 2 calamansi
- 2 cups pumpkin/squash, diced
- ½ tsp Sage
- 2 tbsp brown butter
- 1 white onion, chopped
- salt and pepper to taste
- 3 tbsp cooking oil
- Combine soy sauce, maple syrup, and calamansi juice. Marinate the pork medallions for 4 hours.
- Heat cooking oil in a pan and sear both sides of the pork medallions until slightly brown. Transfer to a bakin pan, brush with some of the marinade and roast in the oven for 10 minutes until done.
- Boil the pumpkin/squash in water for a few minutes until slightly done.
- Brown butter in a non-stick skillet and sauté white onions.
- Add boiled squash and give a quick stir-fry until slightly brown.
- Sprinkle with sage, salt and pepper t taste.
- Serve warm
