May 11, 2025 Brunch - BLTs. Dinner - Pork Tenderloin with Apples and Onion Tapa and roasted Asparagus

May 11, 2025  Brunch - BLTs. Dinner - Pork Tenderloin with Apples and Onion Tapa and roasted Asparagus 

I watched soccer and then news in the morning. Suzette worked on her billing.

Then at 9:30 we made BLTs on French Baguette and drank Herman Weimar rose under the gazebo outdoors.  Willy called from KL to wish Suzette a Happy Mother’s Day and we had a lengthy discussion.

It was very pleasant getting outside and enjoying the colors in the garden, the purple chive flowers, the profusion of blue sage flowers, the yellow columbines and the red and mauve roses.

Later Luke called to wish Suzette a Happy Mother’s Day and we spoke to him for a while.

I watched TV most of the day and Suzette worked.

Then at 5:30 we started dinner.  We made José Andres’ recipe for roasted pork tenderloin with apples and onions, except today I sliced the apples and onion in thin strips so they would cook more quickly and blend into the sauce better. I also cut the whole tender into six sections so it would cook faster and absorb more sauce.

I went to the garden and picked a small handful of oregano sprigs and made a cup of chicken broth.

Suzette used the French sauté pan to cook the apple and onion slices and then braised the pork and then she roasted those ingredients on the oregano sprigs in the oven for twenty minutes.

The removed the pan and put it on the stove top and added the chicken stock and an ounce or two of apple brandy and cooked the mixture on the stove until the sauce reduced slightly. She took the asparagus out of the oven and I poured out the rest of the rose and we ate a fabulous dinner.

Later I ate a slice of carrot cake baked at the bistro for dessert after taking my antibiotic.

Suzette went to bed at 9:00 and I stayed up until 11:00 to watch Paris Murders.

Bon Appetit