Medical, Bunnies, Age,

Having been up at the crack of dawn, for me anyway, we went, by cab, to the hospital where I was quickly ushered into the Nuclear Imaging Dept. After they had pumped me full of gas then given me an injection and taken lots of pictures of my lungs, I was allowed to put my coat back on and eventually a doctor came to see me to tell me that my lungs had no blood clots. I didn't think so, one of the few parts of my body that does seem to work.

Got some more shopping again this afternoon including our Lindt Gold Bunnies for Easter. (Don't tell anyone, we have already eaten one each). I ought to get us some lamb for Easter. Will have to check into it. One thing our grocery doesn't do well. However, the store "up the road" where I bought my smoked haddock has a good butchers, they might have lamb. Costco has great lamb of course, but those stores are too huge for me these days, couldn't walk that far any more. 

Funny, went into the liquor store and when we came out, a guy opened his car window and commented about it being no fun getting old, he then said he was 86. I told him he had us beat. That reminds me, one of the volunteers told me they had a female volunteer working in the hospital who was 106!!!! Now that's incredible. Mind you it seems age is just a number these days. When I was a kid, people my age were positively ancient - which they were - pretty decrepit bunch as I recall. Mind you some of them are anyway today.

Somehow we got Granny Smith Apples the other day by mistake so I wanted a pork and apples recipe. This is the one I found. I plan to cook it for Saturday.

Pork Tenderloin with Roasted Apples and Onions

1 large pork tenderloin (about 14 ounces)
3 Tbs olive oil, divided
2 Tbs whole grain Dijon mustard
2 tsp fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider

1. Preheat oven to 450°F. Season pork with salt and pepper.

2. Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

3. Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

4. Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve

Servings: 4

Source: BON APPÉTIT

Have a great day