I'm sorry it's been so long. I took a good look at my surroundings and decided they need some tending to before I ship off to Paris. People have started to ask me what the weather will be like during my stay in the city of lights. And I have no idea. And this is slightly embarrassing. And life shows no sign of slowing down any time soon.
I have packing to do. I have passports to find. My fridge is empty; I'm having peanut butter and jelly (okay, stewed prunes) for dinner tonight. Again.
I've been grinding my teeth and furrowing my brow. But I am going to Paris. And so I am taking a mini vacation from the blog.
But before I leave, let's look to the pig. After all, it's said to be a smart animal. And it's given us quite a good deal of charcuterie, which counts for something. But most importantly, it helps us remember:
The world is your tenderloin, stuff it with whatever you want.
Happy eating and au revoir!
Prune Stuffed Rosemary Pork Tenderloin
1-2 pound pork tenderloin
About 10 prunes, soaked in cognac or another brandy you fancy
A few springs of fresh rosemary, minced
Kosher salt and pepper, liberally
Preheat your oven to 425 degrees. Gently make a hole in the center of the tenderloin with a knife and make sure it goes all the way through. Stuff the hole with your brandy soaked prunes; it helps to work from both sides. Season the pork with salt and pepper; sprinkle the minced rosemary and pour a little olive oil over the top. Massage your pig and roast it for about 20 minutes, or until it registers 140 degrees (or 155 if you'd like to play it safe ... or if you are a wuss).
-You may wish to add pistachio nuts in with the prunes, when stuffing the tenderloin. This is what I did when this picture was taken (back when I had time to stuff things with pistachios).