Returning from a choir rehearsal on the subway late last night I discovered quite by chance an amazing fact; my husband is a bit of a celebrity.
The carriage was half empty, comprised mostly of women like me, reading Hunger Games and trying not to weep. But this all changed at 42nd street when a man climbed aboard reading a magazine. At first nothing struck me as out of the ordinary, but gradually recognition took over; I know that cover.
Since it was a fantasy role playing magazine, it seemed unlikely that I recognized it from browsing in a bookstore. And then it hit me: my husband drew it.
Feeling terribly proud, my first reaction was to poke the guy and let him know this fascinating fact, but wiser thoughts prevailed. I decided to sneakily take a photo instead, to bring home and show to Jon, who, like me, had never accidentally come upon the fruits of his hobby before out in the wild so to speak.
â€œYouâ€™re famous!â€ I told him brandishing my phone.
â€œFor a given value of famous,â€ he said. But even so, he looked pretty happy about it.
â€œI have photographic evidence! This is awesome!â€
Then we did a little dance around the kitchen to celebrate.
Adobo pork fillet (serves 4 â€“ 6)
Adobo pork fillet is the kind of thing that you cook when you have advance notice of something to celebrate â€“ enough advance notice to go to the shops at any rate. Fillet slices beautifully into neat rounds, which makes it perfect dinner party fare, while the sprightly spice brings a little fiesta to the mix. Itâ€™s the kind of dinner thatâ€™s begging for margaritas and the dulcet tones of Buena Vista Social Club.2-3 pork fillets or tenderloins, (about 3 lb total) 2 cloves garlic 2 tsp cumin seeds 2 oranges (and 1 to serve cut into wedges) 1 tbsp fresh oregano 2 tbsp olive oil 3 tbsp light brown sugar Salt and pepper Â
- Rinse and dry the pork fillets and place in a dish
- Grate the garlic and orange zest over it, add the orange juice, the cumin, oregano, sugar and olive oil. Let the pork marinate in the fridge for a couple of hours (overnight is great)
- Preheat the oven to 400f
- Arrange the pork in a roasting tin so that they are not touching each other, pour over the marinade, and season well
- Roast for 20 – 25 mins, until the juices run clear. Let the meat rest under tented foil for 10 mins. Slice and serve with the pan juices and fresh orange wedges
- Serve with a green salad with a dressing made from a squeeze of orange and some olive oil and salt, and some white rice with lots of fresh cilantro
If You Can Make That You Can Make This
- Try making Herbed pork tenderloins with lemon
- Or use a dash of sesame oil, some honey, soy and orange juice as the marinade to go in a more Asian direction
- Take advantage of the beautiful weather and BBQ – Â cut the pork down the middle, but not all the way, then press to open it up like a book. Cook on the grill, basting with the marinade until the final minutes of cooking (you don’t want to eat semi raw marinade)
- Or try one of these simpleÂ roasting dishes