I’m listening to the rain fall.
But it’s not happening outside my window.
My son showed me another way, here.
Now into its third year of a historic and severe drought, this beautiful state desperately needs water.
With over 400 commodities, California is the nation’s most productive agricultural state (as well as a leading world producer) and the country’s sole producer of a dozen crops, including: almonds, artichokes, olives, raisins and walnuts. The golden state also employs a significant percentage of the country’s farm workers.
With water supplies dwindling by the day and first time legislation being enacted to regulate its use, we’re doing what we can to conserve and yes, even will the sweet rain.
When I first came across this gorgeous looking braised pork tenderloin over at With a Glass, I assumed that it was roasted. Although I don’t make it very often, I have only ever roasted pork tenderloin and never in my dreams would I have imagined a result this favorable from a skillet.
The meat itself is rendered gorgeously tender but it’s the depth of flavor that might just take your breath away. The nuanced fragrance of the star anise is a standout in this warming autumnal dish with its range of aromatic sweet notes complemented beautifully by the cinnamon and garlic.
Although the ingredient list is short and the recipe straightforward, the flavor is complex, bold and refreshingly unique.
I’ve made this recipe a couple of times now and generally serve the pork over rice or quinoa (which sops up the juices beautifully) with some applesauce and a side of veggies.
It’s a recipe that is simple enough to whip up on a weeknight and impressive enough to serve to guests or enjoy for Sunday night dinner, which is how we most recently appreciated it. There were oohs and aahs at the dinner table and not a single morsel left on anyone’s plate including the mini adults.
It’s a winner in our books (thank you Sissi!) and I hope you enjoy it too.