“When I rise up let me rise up joyful like a bird. When I fall let me fall without regret like a leaf.” ― Wendell Berry
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last weekend marked the end of the season for the Minnesota Boychoir… and the first time they had all been together in person since the pandemic lockdown began more than a year ago. It was so good to see and hear them all together again… amazing how much sound they generated, even while wearing masks. Our grandson is the tall one in the back row on the right… now part of the high school choir ALLEGRO. This week’s quote was the choir theme this year… a tough year for them but good to see them coming together again at Hilde Performance Center in Plymouth. They closed by singing Blessing, as they do every year… saying goodbye to the seniors, many of whom have been singing with the choir for 5-10 years.
RECIPE OF THE WEEK
I have long loved pork tenderloin, and when I found this recipe at Taste of Home I knew I had to try it. I marinated the tenderloins overnight. It was delicious.
GRILLED PORK TENDERLOIN SANDWICHES
MARINADE
- 2 tablespoons canola or olive oil
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons your favorite steak sauce
- 2 garlic cloves, minced
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon minced fresh gingerroot
- 2 pork tenderloins, one pound each
MUSTARD HORSERADISH SAUCE
- 1/4 cup mayonnaise or Miracle Whip
- 1/4 cup sour cream
- 1 1/2 teaspoons lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon prepared horseradish
- 6 Kaiser rolls, split
- 6 lettuce leaves
- 6 tomato slice, if desired
In a large resealable plastic bag, combine the first seven ingredients. Add pork. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
Drain pork, discarding marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over indirect medium heat for 25-40 minutes or until a thermometer reads 145 degrees. Let stand for 5 minutes before slicing.
In a small bowl, combine the mayonnaise or Miracle Whip, sour cream, lemon juice, sugar, ground mustard, Dijon mustard and horseradish.
Serve pork on toasted rolls with lettuce and mustard horseradish sauce.