Monday, August 12, 2019

Cupavci, Heading West, Movie,

As I frequently do on a Saturday, I go to Victoria St. Market to get bananas. What a joke. Bananas don't cost nearly as much as I end up paying. This week I went for my bananas and ended up buying some cream, and some of their desserts. I believe the one we had tonight is called Cupavci but the girl who sold it to me said she couldn't pronounce it and I couldn't hear what she what whispering anyway..they really should teach their staff what desserts - or anything else - are called. Why I am fussing about it, we both found it to be delicious and want to be able to ask for more. The ones in the store were covered in almonds which were obviously toasted and in some kind of syrup. The whole  thing was absolutely delicious. Matt assures me I can get more if and when they have any. Maybe I'll phone them tomorrow and ask if they have some or will have some at the weekend.

Fairly quiet weekend - Lisa phone to say they were leaving and had decided to head West. Not sure they will find anything that interesting although they might find the odd lake in the way. I'll be interested to see where they ended up. Stratford-on-Avon, Ontario, is West of here if they were headed that way.

Tonight (Sunday) I watched The African Queen which is a wonderful movie and apparently the only movie Humphrey Bogart won an Oscar for. I think he deserved more than one. He is one of my favourites. Maybe I should say 'was'.  Of course Katherine Hepburn was in this movie too.

It occurred to me that many of the recipes I have for the Instant Pot are sweetish or certainly include either sugar or honey. So I did some Googling. I had already defrosted a pork tenderloin so I hunted for recipes without sugar. I found two I liked. This is the one I actually cooked. Have you noticed that the finished result of your recipe never looks quite the same as the pictures!!

Instant Pot Pork Tenderloin

An easy pressure cooker recipe for Instant Pot Pork Tenderloin served with a creamy mustard sauce
and onions. Low carb, keto, and gluten free.

1 pork tenderloin (1 - 1.5 pounds)
1 small onion thinly sliced
1/2 cup water
1 Tbs olive oil
salt and pepper
For the sauce:
1/2 cup heavy whipping cream
1/4 cup finely grated parmesan cheese
1 Tbs dijon mustard

1. Cut the pork tenderloin in half so it’s half as long as before. If unseasoned, season all sides with salt and pepper.

2. Turn on the pressure cooker’s saute mode for medium heat. When the display reads HOT, add olive oil to coat the bottom of the pot. Add pork and cook until golden brown on one side, about 5 minutes. Flip to cook the other side for a few minutes. Transfer the pork to a plate.

3. Add onions and cook for a few minutes, stirring frequently. Turn off the saute mode.

4. Add water, stirring and briefly scraping up any brown bits stuck to the bottom of the pot. Return the pork to the pot, nestling it on top of the onions.

5. Secure and seal the lid. Cook at high pressure for 4 minutes, followed by a 10 minute natural release. Make sure to wait the full 10 minutes; do not open even if the pressure is completely released before 10 minutes have elapsed.

6. Uncover and insert a thermometer into the thickest part of the tenderloin -- it should read 140-145 F. Transfer the pork to a cutting board and let it rest, where it will continue cooking. Do not slice yet.

7. Turn on the saute mode. Add heavy cream and mustard to the pot, stirring together. Bring to a boil. Let the sauce boil for 8-10 minutes to thicken, stirring frequently. Turn off the saute mode and stir for a minute to let the boiling subside. Stir in parmesan cheese until melted.

8. Slice the pork into thin slices and serve onto plates. Pour the sauce on top.

Servings: 3

Source: Savory Tooth

Have a great day



  1. We always BBQ our ribs. I should try this. It's different.

    1. Not ribs Liz, pork tenderloin. It is different and delicious.

  2. Hopefully you can figure out the desert so you can get more.

    1. Me too Alex, it was really delicious. Mind you, I need it like a hole in the head.

  3. I read somewhere a while back how hard it was to take pictures of food. The art of it all to have it coming out looking great. That's probably why our recipes never look like the pictures!


    1. Very true Betty, I have read similar things.

  4. Hmmm...I wonder if it was bienenstich (Pronounched beenenstichhhh-that ich sound Germans use). The almonds are coated with sugar and butter from what i remember. My mom made it on top of a yeast cake but I have seen it on top of a nice fluffy type cake with a custard in the middle. I haven't seen The African Queen in years and do love that movie. Everyone got dysentery except for Bogie and John Huston(the director) because they only drank whiskey:)

    1. That could very well have been it Birgit, I will have to make some inquiries. Actually I just googled it and yes, that's exactly what it was. Thanks.

      Funny about the dysentery. I guess I would be safe too then.

  5. I ended up googling the recipe. Chocolate coated sponge cake. Sounds delicious!

    1. In fact, Birgit has identified the dessert for me. Bienenstich. From the pix it is definitely what it was.

  6. I wouldn't have known how to pronounce that dessert, but as the restaurant manager, I would have made sure the front of the house staff knew how to say it properly!

    1. Nor me Mark. Not a restaurant, a store, although you can have food there. However, they should definitely be taught how to pronounce the items.