My Internet service is finally restored and not disconnecting every other minute…..finally. Honestly, I feel so disconnected (pun intended) when my Internet connection is down. No e-mail, no blogging, no Twitter, no Facebook. No way to tell stories of dog distress and how to entertain and 100 pound Alaskan Malamute when it is too hot for him to be outside, and because he doesn’t know or care what a heat stroke is at all.
Or stories of house construction drama or broken bones healing or crispy grass in the backyard or the second round of baby barn swallows nesting under the front porch. No Internet = virtual hole called Canyon Disconnect. Hello, hello, hello……..is anybody out there……out there……out there? I know. I’m a fruit cake. I’ll get back to blogging regularly now.
Speaking of fruit…..you really must try this recipe sometime. It really is easy, but looks so fancy-schmancy.
FRUITED PORK TENDERLOIN
2 teaspoons olive oil
¼ cup apple juice
One 1 lb. pork tenderloin, trimmed
¼ cup red grape juice
½ teaspoon salt
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
2 whole cloves
¼ cup chopped pitted dates
parsley sprigs, optional
¼ cup golden raisins
¼ cup water
Heat olive oil in a large nonstick skillet over medium-high heat. Cut pork crosswise into 8 slices; sprinkle with ¼ teaspoon salt and pepper. Add pork to pan; cook for 2 minutes on each side or until the pork is browned.
Add remaining ¼ teaspoon salt, dates, raisins, water, juices, mustard and cloves. Cover and simmer 2 minutes or until pork is done. Remove pork from pan. Bring date mixture to a boil; cook until reduced to ¾ cup (about 5 minutes). Remove cloves; discard. Garnish with parsley sprigs, if desired.
Y’all Enjoy! 🙂 Tell me when summer is finally over and I’ll come out of hiding.