Small Platesis where Epicurious dishes on cooking for families and kids.
Although I'm not committed to cookingthree meals a day for a month straightlike Epi's editor, David Tamarkin, I do like to have a home-cooked dinner most evenings. I'm a pretty adventurous eater who would happily enjoycharred octopus tacosone night andGeneral Tso's chickenthe next, but I've got an apprehensive toddler and a husband who likes to dabble invarious alternative dietsto consider, too. I could easily cook three different meals to appease us all—but no! I refuse! So I figured out a way to cook the basic building blocks of a meal and then customize them to suit everyone's tastes. That's what my new column,Dinner 1-2-3, is all about.
A Dinner 1-2-3 recipe takes one set of ingredients—seared pork tenderloin and a hearty grain salad,比如告诉你如何把它的刺ee slightly different ways. Option 1 is lightly seasoned (but still very tasty)—ideal for a kid or anyone who likes their food on the "plain" side. Option 2 adds a little more flavor (a rub, a sauce), perfect for a moderately adventurous eater. And Option 3 is kicked up yet another notch with interesting add-ins for more flavor and texture—great for someone looking for a little more excitement on their plate. The best part is that you can pick and choose which ingredients you want to add according to what you (or your kid, spouse, partner, or parent) likes. And you can even mix and match these options as you see fit to make everyone happy.
Here's how it's all going down this time:
Pork tenderloin is quick-cooking, healthy, and delicious—all you have to do isnail the cooking method. I find it easier to work with two smaller tenderloins rather than one large one. Season the pork, then get a good sear on all sides of the loin in a hot cast-iron skillet and transfer it to the oven to finish cooking to the perfect 145°F internal temperature. Let the pork rest at least 5 minutes (the internal temperature will continue to rise a few more degrees), then slice it into juicy medallions. A meat thermometer makes hitting the right temperature easy, but if you don't have one, cook the pork until the flesh is firm and springs back to the touch and the juices run clear when pricked with a paring knife.
Next, choose whichever grain you and your family like best—you can use farro, brown rice, white rice, quinoa, or even orzo (or a mix!). (I find it super helpful tocook a big batch of whole grainsat the beginning of the week to use throughout. Grain salads are a particularly genius way to use leftover or made-ahead grains because they can be served at room temperature or even chilled.) Here the grains get a light drizzle of olive oil and a sprinkle of salt. Fold in the sliced cherry tomatoes and cucumbers or serve them on the side (for those—I'm looking at you, toddlers—who like to keep their food groups separate.)
Before you sear the pork, mix equal parts cumin, brown sugar, and pepper with the salt. Rub it all over, then follow the same cooking instructions above. The cumin lends a nice earthiness to the pork, while the sugar creates a caramelized crust, and the pepper brings a gentle heat. Or use half the amount of the spices and rub just one tenderloin, leaving the other one simply seasoned as in Option 1. This rub is an easy way to add a ton of flavor with minimal effort (great on beef and chicken, too!).
