I'm a bit behind on my mealblogging. Like a week and a half behind. I'm actually skipping over some tacos full of farm stuff, because if I haven't written it up before the leftovers have gone bad and been tossed, it's TOO LATE.

This plate is from last Sunday. The plan was, as previously mentioned, to use the collard greens. I'd decided on pork tenderloin, because Costco has a very nice, reasonably priced, minimally processed pack of them pretty consistently, and it's easy for me to cook.

I wasn't entirely sure how to do the collard greens. I mean, I had a basic idea, but no specifics. Luckily, flipping around cable that morning, someone on Food Network or Cooking Channel was making collard greens with bacon and onions, to go along with... a spice-rubbed pork tenderloin. Win. So I watched what she did, and adapted it accordingly.

The pork tenderloin I did simply - rubbed it down with Penzey's BBQ 3000, then seared it off, then put it in the oven until the thickest piece hit 147 degrees. Then let it rest on top of the stove for another 10 minutes or so until it hit the 150's. I was roasting the potatoes during that time, so there was plenty of ambient heat in the area.

The potatoes were a basic halve-season-oil roast at 400 or so. They were farm box potatoes - basically, whatever survived from Week 2.

For the collards, I rendered out one piece of bacon in the pan I seared the pork in, cooked down some onions for 5-6 minutes, added the collard greens, then ladled in homemade pork stock until the greens were soft but not disintegrating. They were still a bit bitter at this point, so I snuck in a tablespoon or so of balsamic vinegar, which did the trick. At some point I added the crisped bacon back in, too, because of course I would, that's why.

That last thing is a sort of kohlrabi salsa, the particulars of which I really don't remember. I know it had diced kohlrabi, and I know it had some Anaheim chili, and I -think- I made a mango-lime puree to dress it with. That sounds right. I was being completely shitty at note-taking at the time, I remember that much.