Lunch. Grocery, Nap, Friday Dinner, Jeopardy, Urologist,

Got to the Red Lobster at lunchtime and walked in to see a face peering at us from one of the window slots and the hostess saying people were waiting for us. I didn't recognise my friend's son at first and was rejecting him as the person we were lunching with. Haven't seen him in 3 or more years. Enjoyed lunch and it was nice to see our friend, haven't seen her in a while either and as she is moving, won't be seeing too much of her in the future. Although, as I said yesterday, maybe we will go to Stratford one of these days. I told her son not to be a stranger now she was moving.

I had placed a small order at the grocery store with things I forgot or didn't realise I needed. You can post a small order so long as it is valued at $30 or more. Popped in to collect that and then whizzed on home. Meant to do some other errands but missed out.

Spent the afternoon fast asleep. Well I was up fairly late last night. Had the remains of our Butter Chicken for supper. Tomorrow I am planning the Gingered Shrimp and Snow Peas which I haven't tried yet. Of course, having been asleep this means I will have to do my Spanish lessons tonight again, what a fool.

Been watching the Jeopardy Tournament of Champions, we are now down to the last two shows. James Holzhauer is a finalist as is the girl who supposedly beat him. Jeopardy James is doing very well in the first half of the match, got my fingers crossed for him.

Just realised we have an appointment with the urologist. No idea whether its for me or for Matt. Guess we will find out. Odd, I normally write it down. Maybe its for both of us.

This looked so good in the picture I couldn't help but post it. Maybe I will try it one of these days or make a simpler version. I do enjoy pork tenderloin.

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's Finger Lakes, loves

the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wrapped pork tenderloin.

PORK
1 Tbs extra-virgin olive oil
1/4 cup minced onion
1/4 lb pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 tsp chopped thyme
1/2 tsp chopped sage
1/2 cup finely chopped collard greens (2 large leaves, stemmed)
4 oz fresh goat cheese, at room temperature
Kosher salt and freshly ground pepper
2 1-pound pork tenderloins
6 slices of bacon

SAUCE
1 Tbs extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 tsp chopped sage
1/2 tsp chopped thyme
Kosher salt and freshly ground pepper

1. In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

Yield: 4

Author: Debra Whiting
Source: Food and Wine



Have a great day