No Leftovers for Dinner
I made Apricot Glazed Pork Tenderloin this afternoon, with the intent of coming home in the evening and preparing some sides to go with it for my dinner. As soon as I started making this, I knew it would be something that Shannon would love. Perhaps because of this it was a bad idea to leave it in the fridge, because she ended up eating it all before I got home. From her recollection, the apricots were a deliciously tangy compliment and the whole salty, sweet and sour combination of the bacon and glaze really made it for her. From my perspective, it was very easy to make, involving little more than turning on the oven, mixing a few things together and throwing it all in a pan. I doubled the recipe to make it suited for several people.
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You kill me! I decided to hold off on the tenderloin with goat cheese and revert back to my originally intended plan of tenderloin with plums, and here you have it (apricots are close enough). This looks so fabulous. I don’t know if I’ve mentioned it, but pork tenderloin rapidly became one of my favorite cuts of meat.
I’m drawn to it because it’s extremely affordable and versatile. As always, let me know how it turned out :) Plums would be just as great with plum sauce as apricots with apricot preserves, I bet. At least, I assume this was great, since I didn’t get to eat any…
I was hoping you were kidding about not getting to eat any.
It’s horrible. I stayed too long at my cake decorating class tonight and then had to rush to my office to try to beat a work deadline (I failed, but got my piece into my editor anyway), and … on the way home, I bought tacos from Taco Bell, also known as Toxic Hell. And I drank too much fruit punch. Needless to say, Operation Tenderloin is put off yet another day, but I’ll still do the plum pork tomorrow. I’m thinking I’ll just make a plum coulis because all I have handy are real plums. I’ll incorporate leeks and maybe some parsley (maybe not because ew). I’ve got some sweet peas … pork, peas, and plums; didn’t you have a letter-inspired dinner awhile back?
No! I really didn’t have any. Shannon ate it all.
I think that was in February… B’s and Honey.
Well … do it with plums and call it a new dinner. Just kidding–I think that would be cheating.
It was horrible! Just kidding–it was good.
Yeah. Since I’m making up the rules as I go, I’m finding it harder to actually “cheat” at anything, though.
:)
You could make that same glaze for another hunk of meat, though. I think it would go just as well with chicken or maybe an entire game hen.
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