As I continue to recover from the hysterectomy I had earlier this month, I've been trying to figure out why such a simple procedure caused so much grief on my body. I've had PLENTY of surgical procedures in my life time, but I had such a strange reaction to the anesthesia this time. I was lethargic for almost a week post-op. It was a TOTAL bummer for someone like me who constantly has a list of "to-do's" waiting to be accomplished. I felt like someone had tied concrete blocks to my feet or something. It was just weird, I tell ya.
Truthfully, the extra rest wasn't nearly as bad as not being able to drive has been. I'm counting down the hours until Wednesday, when I'll have my doctor's release to drive again and I'll FINALLY have his "all clear" to go back to work!
In the mean time, I've been trying to make meals that don't require a lot of preparation or effort on my part. Like this pork tenderloin dinner...
In a year with NORMAL temperatures, Wisconsin has a delightful cherry crop. This year... meh... not so much. We had far too many days with temps of high heat and humidity and not nearly enough rain. The crops were available, but scarce, and the farmers that did have a crop were charging outrageous prices for them! So what's a girl to do when she's craving Door County cherries and she's on a low grocery budget? Use cherry juice!
This recipe comes together fast and easy. If it's a hot day and you don't want to use your oven, you can easily cook this on a grill. I served it up with cheesy hasselback potatoes, which I have to say, I failed miserably at. When they're prepared correctly, the potatoes end up with crispy slices of potato covered in cheesy goodness. If you look at my photo, use it as an example of what NOT to do. My slices should have been half that width. This was my first attempt at making them, and they really were great, but I'm going to try again and see if I can get the desired result. This is what they're SUPPOSED to look like when prepared properly. Regardless of their pale and chunky appearance, they really did taste yummy. Just more like a baked potato with cheese than crispy loveliness. Whatever the case... it was yummilicious food!
WHAT YOU\'LL NEED
- 6 medium-sized Idaho potatoes
- 4 Tablespoons butter
- 1/4 cup finely chopped fresh parsley (flat leaf or curly)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup freshly grated Peccarino, Romano, Parmesan or similar hard white cheese
- 1 gallon cold water
- 2 Tablespoons lemon juice
HOW TO MAKE IT
Heat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
On the stove top, melt the butter in a small saucepan over medium heat. Stir in the parsley, salt, and pepper and set aside.
Wash and peel the potatoes. As you peel them, place them into a gallon of cold water that's been mixed with a 2 Tablespoons of lemon juice. Doing so will prevent them from turning brown as you peel the rest of the potatoes.
Remove one potato from the water and pat dry. Using a sharp knife, make thin slices in the potato to a depth of about 3/4 of the way down. Do NOT cut all the way through the potato. This is what gives the potato a fan effect during the cooking process. Place the potato onto the prepared baking sheet and use a pastry brush or spoon to cover the potato with the melted butter mixture. Repeat with this step with the remaining potatoes.
Bake in the heated oven for 20 minutes. Carefully remove the pan from the oven and sprinkle some grated cheese over the top of each potato. Place back into the oven for another 15-20 minutes, or until the cheese has melted and browned lightly and the potato is tender.
Juicy pork tenderloin that's been covered in a blanket of sweet, Asian-inspired cherry glaze.
WHAT YOU\'LL NEED
- 1 cup cherry juice or other fruit juice blend
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon ground ginger
- 2 pork tenderloins (3/4 pound each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
HOW TO MAKE IT
In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally.
Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork.
Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 145°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.
Notes
adapted from Taste Of Home[http://www.tasteofhome.com/Recipes/Cherry-Glazed-Pork-Tenderloin]
Bachelor Kitchen