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Home Cured Pork Tenderloin

Appetizer Recipes, Events

Hello everyone! Today is my 5th Blogiversary! Wow 5 years. And today is my 690th post. Double Wow!

This blog saw a different kind of birth compared to most other food blogs. In the beginning it was only restaurant reviews, bad ones when I look back. I started this blog as a companion to a dinner group I had created 6 month prior which was called, you guessed it, Cheap Ethnic Eatz. I organized 2 dinner outings a month to cheap ethnic restaurants. There was a limited amount of space and who ever signed up first got a spot. It was a wonderful experience which lasted three and half years. I closed the group even if it was still popular…I had taken it as far as I wanted to.

The blog transitioned along the way. I started making recipes, participating in challenges and did a few reviews. I began following and commenting other bloggers. I took a pretty dead blog and breathed life back into it. I have learned so much in the last 5 years it is astounding. My cooking skills have grown, my blog design improved many times and I am still learning to take food pictures. That is really one of the biggest challenges for me lol. Finally getting a DSLR camera helped a lot. Now I am trying to tame it. Maintaining a blog for so many years is a lot of work and time. But it is a passion and I love every minute of it.

 

I have met so many wonderful people through my posts and have discovered incredibly talented home chefs by following their blogs. I have made foodie friends reaching all 4 corners of the planet. I even met quite a few in person over delicious meals. Sometimes people ask me for advise on blogging, my main answer is “if you do a blog do it for yourself, not for others, and be sincere”. I try my best to stick to my advice. I am just grateful many of you like what I have to offer because my ultimate reward is connecting with you all. So a big thank you my readers.

And I have a fabulous giveaway hosted by myself which is open worldwide.

Just keep reading and the details for the giveaway will be at the bottom of the post.

Now the toughest question for this post was what to cook? I wanted to find something very extraordinary. I started to review my long list of ‘to do’ recipes and one jumped out at me. Cured Pork Tenderloin! I have never cured meat before so this sounded really cool and a bit scary actually. This recipe comes from a Montreal blogger I once had lunch with, her blog is called La Casserole Carrée. A really stunning blog visually so who cares if you can’t read French. I have to admit I was afraid when I took my first bite. Would it be cooked, who it taste funny…would I get sick? The result: wonderfully tender, salty and I could tell it was cured all the way through so perfectly safe. I feel like this experience opened a whole new culinary door. Follow me on a curing adventure, it is not a hard as it may seem.

Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ

Ingredients:
1 small slim pork tenderloin
3 tbsp salt
1/3 cup Parmesan, finely grated
1 tsp garlic powder
1 tbsp dried basil

Directions:
Prepare the pork by removing any fat or membrane left by the butcher. In a flat dish mix salt, Parmesan, garlic powder and basil. Roll the pork tenderloin in the mixture, pressing hard and ensuring the the meat is well encrusted. Lay out a thick cotton cloth (or other natural material), spread any mixture left on the cloth and wrap the meat carefully and fairly tight half way, fold in the ends and continue wrapping , secure both ends with a rubber band. Put the wrapped tenderloin in the fridge and leave it for at least 5 days (maybe a little more if the tenderloin is thick). Slice thinly and serve chilled. Delicious!

A beautiful reference guide that clarifies uncertainties when shopping, and lures readers into the foreign kitchens with its enticing photos. What are the names of all those delicious apples that are often sold unlabeled at fruit and vegetable markets? The produce that is piled high in all shapes and colors at the entrance to every supermarket? “Ingredients” provides help with all of these questions, identifying approximately 2000 ingredients by name and describing their composition and use. This book will help cooks, and anyone who likes to eat, find their way through the world’s jungle of ingredients. Full color stunning photography pages.

69 Comments

  1. Magic of Spice on July 4, 2012 at 13:18

    Sorry to be so behind, but Happy 5th Anniversary…Wow! Wishing you many, many more exciting years ahead!
    And sorry I missed the giveaway as well…very nice 🙂 And as for your cured pork, another Wow! Beautiful job 🙂

    Reply
  2. Lori Lynn on June 25, 2012 at 10:23

    Congrats on the Big 5 Evelyne!
    Terrific post, I feel the exact same way.
    You picked a great recipe for your anniversary.
    I’ll have to put that book on my wish list, sounds so useful!
    Here’s to many more successful years of blogging and fun!
    LL

    Reply
  3. Trix on June 25, 2012 at 07:54

    Ack. So sorry to be late for your 5th blogoversary!! Looks like I picked a bad time to take a bit of a hiatus, eh? lol. Well, better late than never, and here’s to many, many more. So glad to have “met” you!!!!!

    Reply
  4. Oana from dishchronicles on June 23, 2012 at 10:09

    Late chiming in. I’ve been in the no computer zone since starting again at the JT market. That said, a HUGE congratulations my dear Evelyne. Your writing inspires me and this recipe is no deviant. Very, very cool and here is to the next 5 years my dear. Bravo. x-O

    Reply
  5. Terra on June 22, 2012 at 22:21

    Sorry for my delay, Happy Happy Blogiversary!!! I have never cured meat, but I love the simplicity of the recipe:-) Sounds delicious! Hugs, Terra

    Reply
  6. SallyBR on June 19, 2012 at 12:06

    Five years! That is a milestone! Congrats, and I wish you many many more years of great blogging!

    Reply
  7. Evelyne on June 19, 2012 at 09:35

    Thank you both Katerina and Kristy

    Reply
  11. kristy @ gastronomical sovereignty on June 18, 2012 at 22:03

    i’m so stoked for you! it takes a real commitment and passion to keep a blog (or any activity.. if we can call blogging an “activity”) going so long! i think the best part is seeing it evolve… 🙂

    XO – here is my comment!

    Reply
  12. Katerina on June 18, 2012 at 15:40

    Happy Anniversary to your blog Evelyne! Many happy blogging years to come! Great giveaway!

    Reply
  13. Miss Susan on June 18, 2012 at 11:46

    Congrats and Bonne Anniversaire to CEE! Good luck to the giveaway winner! 🙂

    Reply
    • Evelyne on June 18, 2012 at 11:53

      Merci my Systa! Love you

      Reply
  14. Liz on June 16, 2012 at 19:50

    I follow you on Twitter~

    Reply
  15. Liz on June 16, 2012 at 19:50

    I follow you on FB~

    Reply
  16. Liz on June 16, 2012 at 19:46

    Your pork looks amazing!!! My family would love it! And congrats on 5 years of blogging…I am so glad to have “met” you 🙂

    Reply
    • Evelyne on June 16, 2012 at 20:52

      Happy you love the recipe Liz and I am so happy to have ‘met” you too. One day in real life I hope.

      Reply
  17. Chaz on June 16, 2012 at 16:24

    Happy 5th!! Looks awesome!

    Reply
    • Evelyne on June 16, 2012 at 16:51

      Thank you Chaz, glad to ‘meet’ you

      Reply
  18. Cakewhiz on June 15, 2012 at 12:19

    Happy 5 year blogoversary! And great giveaway…
    This book looks so different than my regular cookbooks….it’s sole focus on ingredients is very cool!

    Reply
    • Evelyne on June 15, 2012 at 13:51

      Thank you Cakewhiz. Yeah it is a totally different concept this book!

      Reply
  20. Wendi on June 15, 2012 at 11:35

    I shared on Facebook!

    Reply
  21. Wendi on June 15, 2012 at 11:34

    I follow you on twitter (meyousaucepan)

    Reply
  22. Wendi on June 15, 2012 at 11:33

    I follow you on facebook!

    Reply
  23. Wendi on June 15, 2012 at 11:33

    Happy 5 year Blogiversary!! Awesome giveaway! Thanks so much!

    Reply
    • Evelyne on June 15, 2012 at 11:40

      Thank you Wendi, good luck in the draw.

      Reply
  24. Lisa on June 15, 2012 at 06:45

    I tweeted and follow you everywhere 🙂

    Reply
  25. Lisa on June 15, 2012 at 06:44

    Happy 5th Blogiversary. Ev!! *hugs* This cured pork tenderloin looks so damn good! I’d love to try it with beef too!

    Reply
    • Evelyne on June 15, 2012 at 07:46

      Thank you my dear friend Lisa. Let me know if you try with beef!

      Reply
  29. Nami | Just One Cookbook on June 14, 2012 at 22:51

    5 years!!! I didn’t know that you were blogging for such a long time and almost 700 post! @_@ Wow! That’s a HUGE milestone! Congratulations!!!

    I’m very curious to cure pork tenderloin myself. I’m going to talk to my husband tonight. He’s probably more willing to do this kind of thing for fun. Fun experiment because we never cured anything before.

    Wow, and what a generous giveaway! This book is interesting. I’ve never seen any book that has ingredients information. Must be very fun to read – like open the page whenever and browse!

    Reply
    • Evelyne on June 14, 2012 at 23:00

      Thank you Nami! yep I have been around a long time lol. The kids would be fascinated by curing too! The book is wonderful.

      Reply
  35. Faith on June 14, 2012 at 17:22

    And a follower on Twitter! 🙂

    Reply
  36. Faith on June 14, 2012 at 17:21

    I’m a fan on Facebook.

    Reply
  37. Faith on June 14, 2012 at 17:21

    5 years is pretty amazing! A huge congrats, my friend.

    Reply
    • Evelyne on June 14, 2012 at 18:42

      Thank you so much Faith!

      Reply
  38. Angie@Angie's Recipes on June 14, 2012 at 14:29

    Congratulations on your blogiversary.
    You did a perfect job in making this cured pork. Absolutely heavenly!

    Reply
    • Evelyne on June 14, 2012 at 15:41

      Thanks Angie, it was deliscious

      Reply
  39. Valerie on June 14, 2012 at 13:52

    Congrats on your 5th blog anniversary! What a milestone!

    Wow, I totally want to try this recipe! Home-cured meat, what a challenge! Except… this is definitely on the do-not-eat list for me right now, sadly. But it’s exactly the kind of thing I look forward to in October1

    Reply
    • Evelyne on June 14, 2012 at 14:00

      Thank you Valerie. Soon you can make it once the little one is out!

      Reply
  40. Jessica | Oh Cake on June 14, 2012 at 11:45

    WOW! Five years! Many, many congrats! Here’s to many more from a fellow lovebloghopper! 😀

    Reply
    • Evelyne on June 14, 2012 at 11:50

      Thanks Jessica and hurray for lovebloghop 🙂

      Reply
  41. hania on June 14, 2012 at 10:21

    woohoo!congrats! happy anniversary! 🙂

    Reply
    • Evelyne on June 14, 2012 at 11:00

      Thank you my dear friend

      Reply
  42. Kate | Food Babbles on June 14, 2012 at 10:16

    This recipe is gorgeous! I’ve never cured my own meat but this makes me want to try. And this book looks like a beautiful reference filled with a wealth of knowledge

    Reply
    • Evelyne on June 14, 2012 at 10:18

      Thanks Kate, give the recipe a try

      Reply
  43. Joan Nova on June 14, 2012 at 10:14

    Congratulations on your blogiversary. I totally relate to your comments about blogging. It’s a transformational life experience that is so satisfying and enriching.

    Now about that cured pork … it seems so simple and looks so good. I’m definitely bookmarking this to try one day.

    Reply
    • Evelyne on June 14, 2012 at 10:15

      It rally is life transforming. Thank you and yeah the recipe is amazing

      Reply
  44. angela@spinachtiger on June 14, 2012 at 10:11

    Happy 5th blog birthday. That’s staying power. The book looks like a great find.

    Reply
    • Evelyne on June 14, 2012 at 10:12

      Thanks Angela and yes the book is aweseome

      Reply
  47. amy marantino on June 14, 2012 at 07:24

    i Follow Cheap Ethnic Eatz on Twitter

    Reply
  48. amy marantino on June 14, 2012 at 07:24

    i Follow Cheap Ethnic Eatz on Facebook

    Reply
  49. amy marantino on June 14, 2012 at 07:23

    happy anniversary, and nice job!

    Reply
    • Evelyne on June 14, 2012 at 07:00

      Thank you so much BusyWorkingMama

      Reply

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