We thawed out a two pack of pork tenders (Costco $3.29/lb.)
yesterday. Suzette wanted to stuff them
and roast them. I picked three sprigs of
sage and about two cups of chard and about two Tbsp. of purslane. Then I had to go into a teleconference on a
family matter, so Suzette carried on in the kitchen.
She combined raisins, garlic, onion, sage, salt, white
pepper, coriander and cumin and pulsed it into a corn meal like texture and
then sautéed the mixture in skillet with butter and olive oil and added the chard
and purslane and after a few minutes of sautéing stuffed the mixture into a
slit I cut about halfway through the tenders and then placed them in the oven
to roast.
When our conversation was finished Suzette heated the delicata
squash halved lengthwise that we had baked last night stuffed with pinon nuts,
maple syrup and butter. I had chilled a
bottle of Toulouse Rosé of Pinot Noir from Anderson Valley ($24.00 from the
vineyard) that we had bought last year when we attended the Pinot Noir Festival
in May.
Because our telephone conversation went a little long the
pork was a not as moist as I like but it was a great piece of meat and delicious,
quite moist in the cavity where the stuffing rested. The wine was not the rosé we had tasted at
the vineyard. We tasted the 2011 and the
Vineyard sent a case of 2010. Rosé loses
its floral character over time and so the wine seemed overly sweet and a bit flat because of
the absence of that fresh floral quality.
After dinner I ate the last of a chocolate Naranja mousse cake Luke had bought at Flying Star ($7.00) with a cup of tea. The mousse was a little orangey, but that is not a problem for most persons.
Bon Appétit
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