The flavor combinations we detailed in our post On Culture, Caraway, and a Computer were intriguing – partly because of the genesis of the recipe and partly because of the use of under-appreciated caraway. The texture of the pudding we prepared, given the bacon and pepper flavors, seemed odd, but the taste was interesting. So we reprised the flavors, but moved away from the dessert approach to an entree. We prepared a pair of pork tenderloins with a spice rub of salt, smoked paprika, cumin, powdered clove, powdered caraway, and powdered dried mushroom. We smoked them over applewood chips, while enjoying a Lakefront ESB Organic Ale.
We served this with green beans grilled with red onions and a buttermilk gravy made with bacon and black pepper. The buttermilk gravy was really a nice, tangy complement to the smoky tenderloin. The caraway powder was perceptible on the pork, without being overpowering, and seemed to be accentuated by the smoking process. The mushroom powder was not individually detectable, but there was an earthy tone to the pork, which may be attributable to the mushroom addition. So same flavors, re-purposed. A very enjoyable Great Lakes Cuisine dish.