I have been writing briefs and have had very little
time or capacity to think and write this blog lately. That will change after Monday July 15th.
This evening I made a simple stir fry meal with the
same Pork Tapa and rice and vegetables that we cooked on Monday evening, plus I
picked a handful of Chines Kale that I threw into the dish to give it a more
vegetable characteristic. We opened a
bottle of Josefina rosé of Syrah wine (Trader Joe’s $5.99) to drink.
Here is Monday’s description of the preparation of
the Pork Tenderloin Tapa recipe.
Each package of pork tenderloins contains two
tenders, so I doubled the recipe and peeled and sliced two medium white onions
and two red delicious apples and the was ready to start the dish. I took down the large copper sauté pan and
put the requisite 4 Tbsps. of Sleman’s Chilean olive oil and 2 Tbsps. of butter
into the pan and sautéed the apples and then removed them and sautéed the
onions and cut up a yellow squash and threw it in. Then we put in the pork tenders cut in half
and some kale and chard and put the skillet into the oven to bake at 250˚ for
about 45 minutes. It still was not
cooked thoroughly, so we cooked it a bit longer than we should have, but
Suzette did not want the center to be any redder than light pink; surely not
the deep red color in the recipe’s picture.
We finished making the sauce with French Calvados (instead of Spanish
Brandy) and chicken stock. I love pork
cooked this way. 
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