Astrologers have discovered a new comet named C/2012S1 which they say is the brightest ever seen and will be visible to the naked eye as it passes us next year. Probably in November 2013. We seem to be getting more and more events in the stars which can be seen without a telescope.
I read a story about a Scottish village, Footdee near Aberdeen, which woke up to find itself covered in sea foam. The pictures are quite incredible. The excessive foam was the result of a freak storm. The link connects to an ABC blog about the incident. It seems there were lots of jokes about bubble baths, car washes, etc. The foam covered the whole area burying cars and everything. Quite incredible, often seen foam at sea, but never this much, do check out the pictures, they are quite something.
We buy pork tenderloins at Costco, they are excellent and we are always on the lookout for recipes. This looks like one we would very much enjoy.
Roasted Pork Tenderloin with Raisin-Ginger Pan SauceContributed by Pam Anderson
- One 1 1/4-pound pork tenderloin
- 2 teaspoons vegetable oil
- Salt and freshly ground pepper
- 1/2 cup naturally sweetened apple juice
- 1/2 cup low-sodium chicken broth
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons golden raisins
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cornstarch dissolved in 1 teaspoon of water
- Preheat the oven to 350°. Coat the pork with the oil; season with salt and pepper. In a large, nonstick ovenproof skillet, cook the pork over moderately high heat until browned all over, 3 minutes per side. Transfer the skillet to the oven and roast for about 18 minutes, turning twice, until an instant-read thermometer inserted in the thickest part of the meat registers 140°.
- Transfer the pork to a carving board and let rest for 10 minutes. Add the apple juice, broth, soy sauce, raisins and ginger to the same skillet and bring to a boil. Cook until the liquid has reduced by half, 4 minutes. Stir in the cornstarch slurry and cook, stirring, until thick enough to coat a spoon, about 30 seconds; remove from the heat.
- Carve the pork and arrange on plates. Stir any carving juices into the pan sauce. Spoon the sauce over the pork and serve.