One of the great gifts of working in the test kitchen is the food that won't last the weekend... So I came home one Friday with a tiny bit of gorgeous pork tenderloin - and I really do mean tiny - there may have been 2 ounces total, if that.
I cut it into 4 pieces, pounded 'em thin, salt and peppered 'em, floured 'em... dipped 'em in egg and then in breadcrumbs and sautéed the little mini schnitzels in hot butter until golden (the days of cooking pork until grey and leathery are long gone... a bit of pink is safe!).
I made a sauce consisting of shallots, white wine, butter, lemon zest, capers, and some stock. I served it alongside one of my favorite silly but delicious vegetable preparations: shredded Brussels sprouts cooked with stock and a bit of cream... and, at the last moment, tossed with a bit of Parmesan.
We sat down to eat... and to drink a nice New Zealand Pinot Noir I'd been given at the test kitchen...
All in all, a lovely meal for a cold December night.