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From 1999. Chef Claud Beltran (Bacchus Kitchen, Pasadena) meets Jeff at the Southland Market in Ontario, California where Claud points out fresh vegetables, spices, and herbs used in Mexican cuisine. Back in the kitchen Claud, inspired by his Yucatan roots, whips up a delicious menu of pork tenderloin marinated in a blend of achiote past and citrus, which is sauteed and served with fried plantains and tomatillo sauce. Dan “The Wine Man” Underwood presents “fad” fruit flavored wines.

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RECIPE

Claud Beltran’s Recado Pork Tenderloin with Fried Plantains and Tomatillo Sauce

Pork marinated in a blend of achiote past and citrus, then sauteed and served with fried plantains and tomatillo sauce.

3 Plantains (male bananas with no seeds), peeled and sliced to ¾ inch thickness
2 tbs chopped fresh cilantro
Crema Fresca
Neutral flavored oil like vegetable or canola
2-3 lb pork tenderloin, cut into ½ inch slices

Tomatillo Sauce
1 quart chicken broth
1 lb. fresh tomatillos, husk removed
1 onion, chopped
2 cloves garlic, roughly chopped
2 tablespoons fresh oregano

In a medium saucepan, combine all ingredients and bring to a boil, turn down head and cover. Simmer for 10 minutes. Let cool then blend until smooth.

Marinade
3 oz. achiote paste
Juice of two oranges
Juice of two limes

Other
3 Plantains (male bananas with no seeds), peeled and sliced to ¾ inch thickness
2 tbs chopped fresh cilantro
Crema Fresca
Neutral flavored oil like vegetable or canola
2-3 lb pork tenderloin, cut into ½ inch slices

Marinade pork slices for one hour in refrigerator. Heat 2 tbs neutral oil in large skillet over medium high heat. Saute pork slices 3 minutes per side.

In another skillet, heat 2 tbs oil in large skillet over medium high heat. Saute banana slices 2-3 minutes per side.

Spoon tomatillo sauce on plate. Top with pork slice and plantains. Garnish with cilantro and crema fresca.

Our History
The award-winning Man in the Kitchen was broadcast on southern California public television between 1995 and 2003, then again in 2011 and 2012. Hosted and co-produced by Jeff Baker and directed and co-produced by his wife Donna Baker. Donna’s brother Dan Underwood provided wine suggestions in the early days, then moved to dessert cooking. The show started as public access with a volunteer staff of friends and family, including Shari Underwood (Donna’s mother) as set manager. It was taped at the studios of Adelphia cable in Chino, California. It eventually advanced to broadcast television. Between 2000 and 2003 it was aired on PBS affiliate KVCR in San Bernardino to the greater Los Angeles area. In 2011 and 2012 production moved to KVCR studios. It was renamed Man in the Kitchen and Company and focused on cooking international cuisine. Marit Kams joined Jeff and Dan with a segment about wine and spirit pairings.

The purpose of the show was to get men out of the garage and into the kitchen, with promise of "more gadgets and more adoration." In a typical episode, Jeff prepares simple, savory dishes and Dan Underwood joins him to make a delightful dessert or suggest a wine or cocktail to pair with the meal.


A Current Note from Jeff:
Since producing Man in the Kitchen, Donna and I got the travel bug. We enjoyed food in Europe, the Middle East, South America, Japan, and across our United States. This inspired our public radio segment called Savory Road which aired during Morning Edition on NPR affiliate KVCR-FM. The weekly piece highlighted the most interesting food discoveries we found while traveling.


Back at our mountain ranch home in Ventura, we did some pondering about how to bring our television cooking experience, travel adventures, and radio inspiration to this exciting new world of media technology. Recently, Amazon reached out to us and offered us an opportunity in the retail side of things. After researching this option, we realized that this may be a good fit for us. With Amazon's new marketing programs, we can produce interactive media including live stream video in which you can participate.

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