The "Tenderloin"

I don't know if there's a little ambiguity in defining "pork tenderloin" or if the butcher just gave Todd something else, but when I sent him to the pork store to buy a tenderloin, instead of the long, skinny little piece of meat I expected, Todd came home with a 3-pound roast. So we ate pork for about a week. First I roasted some of it, coating it with applesauce before I put it in a 500 degree oven and cooked it until it reached 155 degrees internally. Then we had sandwiches with some of the leftovers. With the rest of the meat, I made Bittman's pork and turnips (which we love) and Todd took those leftovers to lunch.

On Sunday we finally ate the last of the pork I had roasted, stir-fried with rice, bell pepper, scallions, garlic and celery and seasoned with toasted sesame oil, soy sauce and red pepper flakes. You stir-fry the veggies first, add the garlic, then the rice and seasonings. So easy. (Although I did have to cook the rice the day before, but that's easy, too. I just left it sitting on the stovetop, covered, like Todd's roommate used to do in college.)