I have always been one to not let food go to waste. Although I am not a huge fan of eating leftovers, I am big on recreating it. A couple days after I had made a ginger-lemongrass pork tenderloin, I had some extra for breakfast on a Saturday morning.
Breakfast was going to be interesting because I really had no idea what I was doing. All I had in mind was a maple glaze for the pork and some potatoes. After rummaging through the kitchen, I found some miso and put the maple glaze together with the miso. I was definitely taking a chance on this.
I sliced some potatoes and fried them up. Chopped up some mushrooms and sauteed it. Soft boiled an egg for the first time (alot harder than it seems). Thinking of the red wine poached apple I had the other night, I figured a slice of apple would pair well with the dish.
There I am, a counter of ingredients and no idea on the plating. I had my two plates laid out and started playing around with it and all of a sudden it started coming together.
All the flavors played very well together surprisingly. The Miso-Maple glaze turned out very well with hints of salty and sweetness. It went well with the leftover ginger-lemongrass pork tenderloin.
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