Weekend, Spanish, Pork Tenderloin,

Went to Victoria St. Market on Friday to get some more of their cole slaw. Also bought some bananas to last us til the next shopping and found I hadn't bought enough even then, duuh. I particularly like a banana ever day because I tend to get cramp in one part of me or another which can be damned painful. Like a fool I looked at their desserts and I was in the mood for chocolate (not sure when I am not in the mood for chocolate) so ended up buying two delicious desserts. When will I ever learn? There is a poster in the store saying they will deliver to your door, but it doesn't give any details.

Still working on my Spanish although I came across an anomaly on Friday. One of the women in the exercise class had on a shirt which said "Como la flor". Como, to me, means I eat. However, it turns out it has a double meaning, in this case, Like a Flower, but in other cases it means I eat. How very confusing.

Matt announced that when he had finished the current bottle of gin,  he was quitting drinking it!! I wonder if he will remember that. He always says how nice his Bombay Sapphire is when he has a drink. We shall see.

I cooked a pork tenderloin on Saturday but it was a recipe I have posted fairly recently so I found this one today and thought it sounded pretty good. Pork tenderloin is a relatively inexpensive meat, especially compared to pork chops. Pork and apple always go well together.

Pan-Roasted Pork with Apple Chutney and Pepper Relish

3 1/2 Tbs extra-virgin olive oil
1 Granny Smith apple, cut into 1/4-inch wedges
1/2 cup white wine vinegar
1/2 cup light brown sugar
1/2 Tbs mustard seeds
1/4 tsp whole allspice berries
1 pinch cayenne pepper
Salt and freshly ground pepper
2 jalapeños, seeded and finely chopped
1 large red bell pepper, cut into 1/4-inch dice
1 large yellow bell pepper, cut into 1/4-inch dice
1 small red onion, cut into 1/4-inch dice
1 large garlic clove, minced
1/4 cup minced, peeled fresh ginger
2 12-ounce pork tenderloins

1. In a medium skillet, heat 1/2 tablespoon of the olive oil. Add the apple and cook over high heat until browned on the bottom, about 3 minutes. Add the vinegar, brown sugar, mustard seeds, allspice and cayenne and simmer over moderate heat until thickened, about 5 minutes. Season with salt and pepper.

2. In a large skillet, heat 2 tablespoons of the olive oil. Add the jalapeños, red and yellow peppers, onion, garlic and ginger. Cover and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper. Transfer the pepper relish to a bowl and wipe out the skillet.

3. In the same large skillet, heat the remaining 1 tablespoon of olive oil. Season the pork tenderloins with salt and pepper and add to the skillet. Cook them over moderate heat on 4 sides until lightly browned, about 3 minutes per side. Cover and cook, turning once, until an instant-read thermometer inserted in the center registers 145°, about 10 minutes. Transfer the tenderloins to a carving board, cover loosely with foil and let rest for 10 minutes. Slice the pork 1/3 inch thick and serve with the chutney and pepper relish.

Servings: 4

Source: Food & Wine


Have a great day