Flagstaff & Grecian Citrus Pork with Mediterranean Quinoa.
Hey again. I thought today I would include a restaurant review and also a recipe. Today, my mom and I went up to Flagstaff ( of which we forgot how torturous a drive it was). We got up there and were debating between Thai food, crepes, and Charley's. We settled on The Creperie. I was pretty thrilled about it. It was adorable.
Is that adorable, or what? Seriously. Flower boxes. It looked like a French café. We got up to the door and lo and behold, it was closed. So, we saw the Weatherford Hotel across the street, which has Charley's, and decided to just give it a shot.
The Hotel itself was pretty adorable.
A little history: It was built in the late 1800's by the Weatherford family. Supposedly, it's pretty haunted. Story's revolve around Room 54 where it's said that a newlywed couple haunts, which no longer holds guests. There are a few other stories of hauntings as well, which I found pretty interesting and you can read about it here if you're weird like me and into those sort of things.
So, we went to their restaurant, Charley's. My mom ordered the burger and I ordered the "Flagstaff Dip". The service was pretty excellent and everyone was friendly, but to be honest, the food was mediocre and I don't think it was exactly worth the price we paid. It was good if you're wanting just bar food, but if you want something really amazing, meh. Not your place. Thinking back, we should of went to the Thai place.
So, tonight I am making Grecian Citrus Pork Tenderloin and Mediterranean Quinoa. And yes, all of that had to be capitalized. It's that good. I'd like to add that Shane does NOT like pork. He really hates it almost, but when I make pork tenderloin he is ALWAYS happy with it. Im not sure if it's just this cut of meat, or what, but he usually is pleased with this.
A decent sized pork tenderloin
Grapeseed or Olive Oil
Lemon and a Lime
Red Wine Vinegar
Salt and Pepper
6 garlic cloves
1 cup Quinoa
Grapeseed or Olive Oil
Lemon juice & rind
Let's start with the pork! Grab a freezer bag big enough to hold the pork. Combine 1/2 cup of the oil of your choice, 2 tablespoons of oregano, salt and pepper to taste, garlic, 1 teaspoon red wine vinegar, juice of one lime and one lemon into the bag, and add the pork. Marinate overnight, if you'd like, which is what I did. Or marinate AT LEAST 4 hours.
Alright, now we need a skillet or a pan. Take you marinated pork, and add it to the heated pan. We want to sear it brown on all sides, about 2 minutes on each side.
Hey, that looks good! Now that it's seared, let's add it to the oven at a temp of 365 degrees for about 15- 20 minutes, or until it is barely pink but still juicy. After it is cooked, take it out of the oven, BUT, let it rest for at least ten minutes before slicing, to preserve the juice.
So, our Qunioa. It's going to be light and refreshing, very mediterranean. Let's take a saucepan and add 2 cups of water, and one cup quinoa. Please look at the back of your bag for your exact directions for cooking though! Mine usually takes 12 minutes til it's cooked and the water has been absorbed.
If you don't know what qunioa is..well, you should. It's amazing. It's so good for you. It's a whole grain, high in fiber, iron and amino acids. It has a slight nutty flavor, but looks like couscous ( the food so good they named it twice).
Alright, quinoa cooked? Good! Take it off and fluff it with a fork. Now, get your cutting board out and chop your pepper up into bite sized pieces. I prefer a red pepper, but thats because I like how vibrant and fresh it looks. Feel free to use orange or yellow as well!
Add that to a pan with oil and sautee, until soft yet slightly firm still. When it's cooked add it to the
quinoa with the oil as well. Fluff it around and put it in the fridge for about 10 minutes or until cool.
Once cooled, take it out and slice one lemon. I prefer to use the juice of one whole lemon, but I LOVE citrus. So add what you're comfortable with. I also grate 1/2 lemon rind as well. I add salt to taste, and crumble up some feta cheese, a dash of red wine vinegar, and a handful of sliced grape tomatoes, and you have yourself a nice little summery, refreshing, mediterranean salad!