The holidays are approaching soon. Keeping myself busy with research, hoping to discover some new physics and publish papers. The past week, I have been working on a new project from 10 in the morning to midnight. As a PhD student, we work long hours to acquire data and emit hypotheses of the obtained results. This is what I enjoy the most about research and I'm glad that I chose the right field of research: nanotechnology. You are welcome to visit Ananda's blog (A Pinch of Love) about her journey as a physicist. She will be defending her thesis this week. Something that I will have to do eventually within 2 years to obtain my PhD degree. Here is a fun video that I found on Youtube, which summarizes my research and its impact to society:
Holidays are all about going back to our hometown, seeing our family and friends, and have a good meal together. When I think of family food, pork tenderloin is one of these ingredients that takes a few minutes to sear the sides and then finish the cooking process in the oven. In the past, I prepared pork tenderloin with two different methods: wrapping the tenderloin with prosciutto or coating it with herbs. This time, I went for a sweet and savoury combo using maple syrup to glaze the pork tenderloin. You can also use honey as a substitute, and recently I heard that cola provides tasty flavours. I served the pork tenderloin with a side of couscous cooked in vegetable broth. I'll think of a more creative dish with couscous next time, I guaranteed.
Preparation Time: 10 mins
Cooking Time: 25 mins
2 pork tenderloins
2 tbsps thym
salt and pepper
about 1/3 cup flour for coating
1 tbsp butter
1 medium onion, chopped
1 tbsp Dijon mustard
1/3 cup maple syrup
1 cup couscous
1 cup vegetable broth (or any other broth)
1. Preheat oven to 350F.
2. Season both pork tenderloins with thym, salt and pepper. Coat them with flour.
3. In an ovenproof skillet, heat oil over medium-high heat. Sear each side of the pork for 1 min. Remove pork from skillet. Set aside.
4. Add butter to skillet and add in chopped onion, cook for 5 mins until translucent. Add in Dijon mustard and maple syrup. Bring to a simmer and cook until thick, about 1 min.
5. Bring pork back to skillet, turn to coat. Roast for 15-20 mins or until slightly pink and the meat thermometer reads 160F.
6. Meanwhile, prepare couscous. In a saucepan, bring broth to a boil. Remove from heat. Add in couscous and allow to sit for 5 mins. Afterwards, fluff the couscous with a fork.
7. Remove from oven. Cover with aluminium foil and let the pork rests for 5 mins before cutting. Serve with couscous.