I seem to have competition, on The Really Real Housewives of America Liz Seckman is posting recipes for Instant Pot meals today. Sounded good and I am certainly going to make a note of it, despite the competition. Especially as Matt is now eating sweet potatoes after so long of not cooking them at all.
Today we managed to pick up our own groceries although it meant Matt used his cane which he has been told not to. However, he will have to use it when we go to the bowling alley. Talking of which, I have a major crisis I seem to have hurt my right thumb and wrist somehow and if it doesn't get better, I am screwed for bowling. Fingers crossed everybody. No idea what happened but it hurts. Also went to the baker, when I phone them they save 7 Grain buns for me in their freezer and I buy them at half price. Well, they are going straight in my freezer. They had so many saved today, wasn't sure I was going to have room for them, but I managed with less problem than expected.
This sounded interesting although apparently it was originally a chicken recipe. I happen to like prunes although I don't keep them in house. Olives I buy when I need them.
We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead. The meat is marinated and then
2 1-lb. pork tenderloins
2 tsp kosher salt
1 cup dry white wine
½ cup pitted prunes, torn in half
? cup (packed) light brown sugar
¼ cup capers, plus 1 Tbsp. caper brine
¼ cup pitted Spanish green olives
¼ cup red wine vinegar
4 garlic cloves, peeled, smashed
2 bay leaves
1 Tbs dried oregano
¼ cup plus 1 Tbsp. extra-virgin olive oil
1 Tbs unsalted butter
¼ cup chopped parsley
1. Season pork with salt. Let sit 15 minutes while you prepare the marinade.
2. Combine wine, prunes, brown sugar, capers and brine, olives, vinegar, garlic, bay leaves, oregano, and ¼ cup oil in a large resealable plastic bag. Add pork, seal tightly, pressing as much air out of bag as possible, and turn to coat. Chill at least 2 hours or up to overnight.
3. Place a rack in center of oven; preheat to 325°. Remove pork from marinade and pat dry; reserve marinade. Heat remaining 1 Tbsp. oil in a 12" skillet over medium-high. Cook pork, turning occasionally, until golden brown all over, 6–8 minutes.
4. Remove pan from heat and let cool 1 minute. Pour reserved marinade over pork. Transfer pan to oven and bake, basting pork once with its sauce halfway through, until an instant-read thermometer inserted into the thickest part of tenderloin registers 145°, 22–26 minutes, depending on thickness.
5. Transfer pork to a cutting board and let rest 10 minutes. Return pan to medium-high heat. Add butter and cook, swirling pan occasionally, until slightly reduced, 3–5 minutes. Stir in parsley.
6. Slice tenderloin crosswise against the grain. Transfer to a platter and spoon pan sauce over.
Source: Bon Appétit
Have a great day