Got up good and early and then headed to the lab for my bloodwork. Much to my surprise the place was empty, just one person ahead of me. Phew. Sometimes these labs get so busy you have to wait for ever.
For the rest of the day I have had trouble staying awake. Didn't get up that early. We had Pot Stickers for supper (pre-made) which were delicious and easy to do. Then I managed to stay awake for Jeopardy, my favourite programme. There was a Nature programme about a forest in the Austrian Alps. They called it the Lynx Forest and they too are having trouble with poaching. Apparently the Lynx disappeared from the area for a long time and has only, comparatively, recently returned but if too many males are poached, it will lead to inbreeding and that will lead to all kinds of problems.
My friend forwarded me an email with 30 asparagus recipes. Said she thought of me immediately, I wonder why? LOL. Not long now, end of the month hopefully. I even bought myself a jar lifter so I can do the canning properly without risking an accident. It's one thing to put all kinds of pickled veg in the fridge, but I need to be able to store the asparagus in a cupboard without worrying about it spoiling.
Pork Tenderloin is a favourite of ours, not only that I can buy it quite cheaply and it freezes well. Just came across 40 recipes and picked this one for now. Hasselback is not just for potatoes any more.
Hasselback Pork Tenderloin
2 Tbs fennel seeds
1 tsp crushed red pepper flakes
Kosher salt
1 Tbs garlic powder
1 Tbs Italian seasoning
2 pork tenderloins (about 1 1/2 lbs each)
3 Tbs olive oil
1 large onion, quartered and thinly sliced crosswise
1 medium red bell pepper, quartered and thinly sliced crosswise
1 medium yellow bell pepper, quartered and thinly sliced crosswise
1 Tbs apple cider vinegar
8 slices provolone cheese (about 8 oz)
2 Tbs fresh flat-leaf parsley, chopped
1. Grind the fennel seeds and red pepper flakes together in spice grinder or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in the Italian seasoning, garlic powder and 1 tablespoon salt. Cut each tenderloin in half crosswise to make 4 equal pieces. Rub the fennel mixture all over pork and let sit at room temperature, uncovered, 1 hour, or chill up to 8 hours.
2. Position a rack in center of oven preheat to 400ºF. Heat oil in a large cast iron skillet over medium high and cook onion and peppers, tossing occasionally, until they begin to soften, 5 about minutes. Stir in vinegar and season with salt. Let sit until cool enough to handle.
3. Using a sharp knife, cut slices across each tenderloin, about 3/4-inch apart going as deep as possible but without cutting all the way through. Stuff about a tablespoon of onion mixture in between each slit arranging the vegetables neatly so that there is little overhanging the sides of the tenderloin. Repeat with remaining pork and vegetables. Transfer the stuffed tenderloins to a rimmed baking sheet spaced evenly apart and arrange any remaining vegetables around each tenderloin. Roast until thickest part of the tenderloin reaches 140ºF, about 20 minutes. Put 2 slices of cheese over each tenderloin and continue to bake until the cheese is melted, about 5 minutes. Let sit 10 minutes before serving. Sprinkle with parsley.
Servings: 4
Source: Food Network
Have a great day
For the rest of the day I have had trouble staying awake. Didn't get up that early. We had Pot Stickers for supper (pre-made) which were delicious and easy to do. Then I managed to stay awake for Jeopardy, my favourite programme. There was a Nature programme about a forest in the Austrian Alps. They called it the Lynx Forest and they too are having trouble with poaching. Apparently the Lynx disappeared from the area for a long time and has only, comparatively, recently returned but if too many males are poached, it will lead to inbreeding and that will lead to all kinds of problems.
My friend forwarded me an email with 30 asparagus recipes. Said she thought of me immediately, I wonder why? LOL. Not long now, end of the month hopefully. I even bought myself a jar lifter so I can do the canning properly without risking an accident. It's one thing to put all kinds of pickled veg in the fridge, but I need to be able to store the asparagus in a cupboard without worrying about it spoiling.
Pork Tenderloin is a favourite of ours, not only that I can buy it quite cheaply and it freezes well. Just came across 40 recipes and picked this one for now. Hasselback is not just for potatoes any more.
Hasselback Pork Tenderloin
2 Tbs fennel seeds
1 tsp crushed red pepper flakes
Kosher salt
1 Tbs garlic powder
1 Tbs Italian seasoning
2 pork tenderloins (about 1 1/2 lbs each)
3 Tbs olive oil
1 large onion, quartered and thinly sliced crosswise
1 medium red bell pepper, quartered and thinly sliced crosswise
1 medium yellow bell pepper, quartered and thinly sliced crosswise
1 Tbs apple cider vinegar
8 slices provolone cheese (about 8 oz)
2 Tbs fresh flat-leaf parsley, chopped
1. Grind the fennel seeds and red pepper flakes together in spice grinder or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in the Italian seasoning, garlic powder and 1 tablespoon salt. Cut each tenderloin in half crosswise to make 4 equal pieces. Rub the fennel mixture all over pork and let sit at room temperature, uncovered, 1 hour, or chill up to 8 hours.
2. Position a rack in center of oven preheat to 400ºF. Heat oil in a large cast iron skillet over medium high and cook onion and peppers, tossing occasionally, until they begin to soften, 5 about minutes. Stir in vinegar and season with salt. Let sit until cool enough to handle.
3. Using a sharp knife, cut slices across each tenderloin, about 3/4-inch apart going as deep as possible but without cutting all the way through. Stuff about a tablespoon of onion mixture in between each slit arranging the vegetables neatly so that there is little overhanging the sides of the tenderloin. Repeat with remaining pork and vegetables. Transfer the stuffed tenderloins to a rimmed baking sheet spaced evenly apart and arrange any remaining vegetables around each tenderloin. Roast until thickest part of the tenderloin reaches 140ºF, about 20 minutes. Put 2 slices of cheese over each tenderloin and continue to bake until the cheese is melted, about 5 minutes. Let sit 10 minutes before serving. Sprinkle with parsley.
Servings: 4
Source: Food Network
Have a great day
