Wednesday, July 21, 2010
Last night I was starting from scratch with a portion of our meal, using fresh peaches. (Darn, forgot to take a picture of the peaches before I peeled and sliced!). I decided to make an attempt to document, step by step. What the heck, I needed pictures for Project 365. What you see here are highlights from that process that led to last night's dinner. Fresh peaches, fresh beans, farm-stand potatoes, rosemary from our garden, and "natural" pork tenderloin. What you see in the first picture is the slices with wine, water, agave, lemon juice and lemon zest ready to simmer to sweet tenderness. After they cook you add sprigs of rosemary for a hint of flavor. OMG.
The tenderloin was basted with the juices from the peach concoction, with the addition of coarse ground mustard, and would have been cooked on the grill except for timing issues. The meat was amazingly tender, and everything was scrumptious. Recipe courtesy of The Food Network magazine.
We've got leftovers. Wanna come for dinner?