Meandering thoughts & an Apple Brandy-Glazed Pork Tenderloin

February can be so...blah. The weather is either terrible or it's up and down, giving one hope that Spring weather will make an early appearance. Lately we've had rain, clouds, some freezing temps and then 75 degree days. You just can't plan anything with roller coaster weather. I keep both short sleeves and turtleneck sweaters in the dresser.

We were fortunate enough to start the garden last week and have some little peat pots stuffed with seeds. No sprouts yet, but I think it's too early.

Hoping to buy this little cart soon to make hauling leaves, compost, etc a bit easier. The old cart is in bad shape..



Book reviews posted recently include Notes from a Small Island, Sweet Tooth and Past Reason Hated. I am trying to get into A Casual Vacancy but all of the characters introduced so far are extremely unlikeable. You have to relate to at least one character in a book....don't know if I will perservere with this one.

Last but not least, here is a good meal, courtesy of Cooking Light magazine, that's sure to perk you up in any weather. It's easy and serves as quick go-to after work or elegant enough to be a Sunday supper.



Apple Brandy-Glazed Pork Tenderloin
From Cooking Light, December 2013

3 cups unfiltered apple cider
1/2 cup brandy
3 thyme sprigs
1 large shallot, sliced
2 tablespoons butter
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 (3/4-pound) pork tenderloins, trimmed
Cooking spray


Combine first 4 ingredients in a saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 32 minutes). Remove from heat; discard thyme and shallot. Stir in butter, mustard, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

Preheat oven to 475°.

Sprinkle pork evenly with remaining 3/8 teaspoon salt and remaining 1/4 teaspoon pepper. Lightly coat with cooking spray. Place pork in a roasting pan; bake at 475° for 12 minutes. Turn pork over; brush evenly with 2 tablespoons cider mixture. Bake an additional 10 minutes or until thermometer inserted in the thickest portion of pork registers 140°. Let pork stand for 10 minutes. Slice pork, and serve with remaining sauce.

Coming up next is a Silent Sunday post and a guest post from The Pie Patch.

Never exciting, mostly delicious, always have wine.....