Waste Not, Want Not

Life is kinda funny on the things we notice and the things we don’t. Like many people, I like to conserve our resources when I think about it, but I don’t always do so. Much of it is learned behavior.¬†When I started dating The Ranting Wife this concept of what you notice and conserve and what you don’t came front and center.

I spent a number of my years growing up in areas where fresh water was precious. Having lived in Southern California and the Denver area (both can be rather arid places), I was used to conserving water. I recall a number of years where the water situation in California was critical (as it is now) and you stopped watering lawns, washing cars and even put a brick in the tank of your toilet, so each flush would use less. The county and state paid for ads on television that gave you ideas on how to best conserve water.

One of those ideas was simply to not let the faucet run when you are brushing your teeth. Wet your toothbrush then turn it off. Brush. Rinse at the end. This became so ingrained in me that I never even thought about it.

Fast forward to one of the first mornings that the Ranting Girlfriend (and later Wife) and I were both brushing our teeth at the same time and when she turned on the faucet and let it run, I was in shock. It was such a surprise to me to see it that I instantly shut off the faucet. I received a strange look for that one. The pattern repeated itself and even runs to this day. The Ranting Wife grew up in an area where fresh water was more than abundant and wasn’t even on her radar.

On the flip side, I am an electricity waster. I’ll leave a room (for instance to go take a shower) and I’ll not only leave on all the lights, but the television will be on and the laptop will be running. As I am with water, she is with electricity. I’ll come back to the room and everything will be off (as it should have been).

Fennel-Crusted Pork Tenderloin with Crisp Pita

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There is no wasting here. The flavor is abundant!

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Such a basic recipe.

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Season the tenderloins.

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Sear the meat and then put it into the oven to roast.

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Fennel-Crusted Pork Tenderloin with Crisp Pita

Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 4


2 tablespoons olive oil, plus more for brushing
1 pound pork tenderloin, trimmed
3 cloves garlic, minced
2 tablespoons fennel seed, coarsely chopped
Salt and pepper
4 small pitas (4 inches in diameter)
1 bunch arugula, stems trimmed
1 cup fresh parsley leaves
3 medium carrots, thinly sliced
2 tablespoons balsamic vinegar


1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Coat pork with garlic and fennel seed, then season with salt and pepper. Cook until browned on all sides, 4 minutes total. Transfer to a rimmed baking sheet (reserve skillet) and roast, turning occasionally, until cooked through, 15 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes.

2. On a baking sheet, brush tops of pitas with oil and season with salt and pepper. Bake until edges are golden, 8 minutes. Cut into wedges.

3. Divide arugula, parsley, and carrots among four plates. Slice pork into rounds and add to salad. Remove any dark garlic bits from skillet, add vinegar and any accumulated juices from board, and swirl to combine. Drizzle sauce on pork and serve with pitas.

Source: http://www.marthastewart.com/933859/fennel-crusted-pork-tenderloin-crisp-pita

Tags: , , , , , , , , , , , , , , ,

Categories: Low Carb, Main Dish 3, Pork2, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Waste Not, Want Not”

  1. June 12, 2015 at 8:18 pm #

    You always have the BEST recipes! Do you plan on giving us some ‘grilling’ recipes this summer?


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