I've had a jar of cinnamon pear jelly sitting in the pantry for waaaaaaaaay too long - something I picked up from A Perfect Pear at the Fabulous Food show oh...I'm thinking two years ago? When I sampled it at the food show I commented on how it "tasted like fall" - this stuff is GREAT! Smells so good when you open the jar. So why haven't I used it before now?
Anyhow, I was stumped on what to make for dinner. I knew I had a pork tenderloin thawed in the fridge, and ended out getting inspired by Peter's recent pork tenderloin dinner - a roasted pork tenderloing (I've always grilled or sauteed it). Skimming around on the web I found I could brown the outside of the tenderloin in butter for five minutes in a hot skillet, and then toss it in a 400 oven for 25 minutes. Poof - practically instant dinner, and super tender! (Hence the tenderloin). What I did was blopped some of the cinnamon pear jelly (1/2 cup?) and some grainy dijon mustard (1/4 cup?) in a small pot, heated and stirred until well blended. As soon as the prok was browned on the outside I glugged in a little leftover white zin wine to deglaze the pan (and give myself a white zin facial), snipped on some freshly picked rosemary (I have it growing in the basement!), poured on the jelly/mustard mix, and into the oven it went.
The pictures are a little dark - but this was some really good stuff!
2 comments:
"Blopped?" "Glugged?" James Beard meets Dr. Seuss ...
;-) I'm sure it was delish!
Ah yes. Maybe you wouldn't know because you don't cook as much as I do, nor have you done the research, but a "blop" is specifically 2 3/4 tablespoons, and a "glug" is 1.3742 cups. I might have been just a hair off on each of my glugs, but I don't think it was so much that Julie Child was spinning in her grave.
;-)
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