On Sunday it didn’t get above 0°C all day and yet the sun was blazing hot through our windows and I had to open the balcony door as it was boiling in our living room. It was, in fact, an absolutely gorgeous day with little or no cloud, but pretty cold. I guess the winter has set in though and warmer clothing will definitely be required from now on.
News story on CBC shows a video of 1,000 dolphins (not sure how they counted them) swimming alongside a BC ferry crossing the strait of St. George. Quite an incredible sight. I heard someone (possibly the captain) saying the Bonito were running.
I was reminded on Saturday that next weekend I am going with friends to a production of M*A*S*H in Elora which is some distance away. Matt is NOT going. A friend of mine is very involved in the production and as she is semi-professional I think it will be a great show. The last one I saw which she directed was excellent. I used to love the programme on TV although this production will be like the movie I gather. We are actually going for the matinée on Sunday afternoon and planning to have lunch first.
I picked up this recipe on Facebook and decided it would be one we would enjoy, we always keep port tenderloins in the freezer. It was just called Pork Tenderloin, but I think I might change the name to Bacon Wrapped Pork Tenderloin, don’t you think it looks delicious?
Bacon Wrapped Pork Tenderloin
3 lbs Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 lb Bacon
¾ cups Soy Sauce
1 Tbs Minced Onions
½ tsp Garlic Salt
1 Tbs Wine Vinegar Or White Vinegar
¼ tsp Salt
1 dash Pepper
¾ cups Brown Sugar
1. Wrap the tenderloin pieces in bacon. Place in an 8 1/2? x 11? pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
Have a great day