I try to limit the amount of pork my family eats, but there are days when I just need a juicy pork tenderloin roast. Like something my grandmother would have served for Sunday dinner. She always served her roasts on a bed of something; whether it be mashed turnips and potatoes or sautéed spinach and collard greens. And, in an ancient, chipped serving bowl, she'd always offer a colourful medley of fresh vegetables, lightly cooked and still a little crisp, most often picked from the garden hours earlier. She's given me such amazing food memories! So tangible and timeless. I could have eaten her Pepper and Green Bean Sauté yesterday, the memories are so vivid. I can feel her spirit in all the food I cook, and I'm so grateful to be able to give my children these same beautiful memories.
My kids had Monday off from school so I decided to create a feast inspired by memories of my grandmother's cooking. Treasured recollections and keepsakes from a time long ago. I found a beautiful pork tenderloin, which I coated in a mild, herby rub. I slathered it in in a maple-dijon glaze half way through cooking and, in the style of my grandmother (how often do we say that?!), I served it on a bed of nutty, regal forbidden rice. The striking, amethyst grains were cooked with just a little onion and chicken stock, and finished with a drizzle of extra virgin olive oil. To accompany it, I made a sauté of the freshest green beans and red bell pepper, cooked until just tender. A variation of the Green Beans Almondine which my grandmother used to make (without the almonds, though you could certainly add them if you're not allergic). It's so satisfying to treat my kids to a feast that could have come straight from their great-grandmother's kitchen. And though they never met her, I feel as if they know her through her food, and through the distinct imprint of her flavours and textures that are embedded within my being.