Talking of the aircast, it has the ability to be pumped up. The hospital Emergency pumped it, the physiotherapist pumped it, but when we got to the fracture clinic we found someone (not sure but possibly a nurse, how do you tell these days?) who explained properly that as Matt's leg was somewhat swollen it was wrong as well as unnecessary to pump up the boot and it was, in fact, oversqueezing his ankle/foot. He told us that when the swelling has gone down, then we can pump up the boot if necessary.
Our neighbours popped in briefly at lunchtime with a plate of goodies to say Merry Christmas. I had slipped a card under their door. Nice couple. He offered to drive if needed during this crappy weather. Luckily we don't have to drive for at least a day if not two. She was telling me she had asked permission to try and form a coffee club in the building. That should be fun.
I had planned this for Boxing Day but ended up cooking it for Christmas Day, not having a turkey handy. It turned out very well and we both enjoyed it. The recipe doesn't say anything about it, but if and when I make it again I think I will pin the bacon to the pork. Bit of a pain to do, and then one has to hunt for the pins after, but it will ensure the wrapping is more secure.
Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin
A moist and juicy cajun seasoned pork tenderloin wrapped in crispy bacon and glazed in an apricot dijon sauce! Sweet and salty pork perfection!
1 1/2 lb pork tenderloin
1 Tbs cajun seasoning
2 Tbs brown sugar
6 strips bacon
3 Tbs apricot preserves
1 Tbs grainy dijon mustard
1. Rub the pork tenderloin with the mixture of the cajun seasoning and brown sugar and wrap it up in the bacon.
2. Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.
3. Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10-15 minutes, brushing on the mixture of the apricot preserves and mustard near the end before setting aside it to rest, covered, for 5 minutes.
Author: Kevin Lynch
Source: Closet Kitchen
Have a great day