Last night we had Alvin, Wendy, Chris, & Ran over for dinner. Outside the rain was really coming down, but inside we were cozy and enjoying a Friday night in with good friends. We had several humorous moments of "men vs. women" ... for instance, when the topic of cooking came up. Wendy and Ran asked Paul if he ever did any cooking, and just as I was thinking he was going to be the less experienced of the three men with his Pasta Fullertano "secret recipe" one of his only dishes, Chris says to Ran, "I've cooked for you a couple times," and Alvin says to Wendy, "I distinctly remember cooking for you at least once--mushroom risotto." Then the conversation turned to knitting... and Alvin's famous saying was heard several times: "If you don't knit, you ain't ...." Alvin, what does that make you?
I have had requests to post my pork tenderloin recipe. It's SO easy! I could post the recipe as Martha Stewart Everyday Food writes it out, but it's easier just to tell you and skip a few unimportant details.
Apricot Glazed Pork Tenderloin
Serves about 6
2 pork tenderloins, salted & peppered, with a little olive oil
1 small jar apricot preserves
1/4 cup dijon mustard
Heat broiler. Place pork tenderloins on a rimmed baking sheet covered with foil (the baking sheet is covered with foil, not the pork!). Broil about 4 inches away from heat for about 10 minutes, sometimes a little more, with the oven door cracked, until the meat is 150 degrees on a meat thermometer (this is important). While the meat is in the oven, stir the apricot preserves and mustard in a small saucepan over medium heat until the preserves melt. You can brush the meat with some of the sauce, and serve the rest in a bowl and spoon it over the meat at the table. Serve with yummy sides such as asparagus and baby redskin potatoes with rosemary and olive oil.
Here also is Wendy blowing out the candles on her rum cake (yes, we gave rum to the pregnant lady).
