Still sort of recovering from the double barreled blast of contest that was the Indy's Third Annual Sizzling Summer BBQ & Cocktail Soirees, so I can't post a ton, but I did need to give a big shout out to what my better half aptly dubbed Pig-Pig-Fig. That's the dish above, my lovely entree Monday when we were out celebrating the birthday of a good old friend who shall remain nameless as he feels past birthdays and all that (but he sure does have a good radio voice).
What you see above is pork tenderloin that still owns the rights to the tender part of its name--how often does that happen out?--wrapped in bacon, so you get crispy and fat in each doubly porky bite. Very clever. The sauce is a port and fig reduction that might pass for 10W40, and I mean that as a compliment, gooey and tasty. It all gets to sit on some mashed potatoes that are light as a starch can be, yet still tater-tasting, and a bit of spinach--for color, for health, for a couple of Popeye jokes.
Goes mighty well with a Jaffurs Petite Syrah, the wine equivalent of the reduction, a jammy delight.
Petit Valentien's the place, if you're wondering. What I wonder is how they get by without a website.
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