This is Wednesday….what a great day to be unplugged…Brrr!!!
QUOTE OF THE WEEK
"It's the friends you can call up at 4 AM that matter." ~ Marlene Dietrich
RECIPE OF THE WEEK
PORK TENDERLOIN WITH CRANBERRY PEAR SAUCE
- 2-3 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 large d'anjou pear, chopped or grated
- one package fresh cranberries
- 1 cup water
- 1 cup sugar
- 2 teaspoons orange zest
- 2 tablespoons balsamic vinegar
- 1 teaspoon black pepper
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup water
Wash and pick over cranberries, chop or grate pear. Heat water and sugar in saucepan stirring to dissolve sugar. Add cranberries and pear. Bring to a boil, reduce heat and simmer 10 minutes until cranberries burst. Then add orange zest, balsamic vinegar, pepper, allspice, salt and cinnamon. Simmer, stirring occasionally, about 20 minutes.
Brown pork in hot olive oil about 3 minutes on each side, until golden brown. Place in a lightly greased baking dish. Pour 1/2 of the cranberry pear mixture and 1/4 cup water over the pork. Cover and bake at 425 degrees until meat thermometer reads 155 degrees, about 30 minutes, basting occasionally. Slice and serve with remaining cranberry pear sauce as a topping.
