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On my recent road trip, I visited one of my local libraries and borrowed 5 books on tape. We listened to 3 of them. I’m a big fan of Craig Johnson, the author of a series of mysteries taking place in Wyoming, and a TV series on Netflix called Longmire. This book, A Serpent’s Tooth: A Longmire Mystery was really complex. Hard to explain, but it’s about graft and greed and oil. Worth reading, for sure. Also read Stone Kiss by Faye Kellerman, another complex mystery about Lt Decker, an LA cop who journeys to NYC to help out his family when a murder occurs. Lots of violence in this one.  Not particularly a fav book, I’d venture. Then read Leaving Time: A Novel by Jodi Picoult. I’ve read most of her books – always very riveting. In this book, you’ll learn a whole lot about elephants since the protagonist in it is a young girl whose mother disappeared when she was quite young. Her parents ran an elephant sanctuary in New Hampshire. In the ensuing years, Jenna has tried to find clues as to her mother’s whereabouts because she just cannot believe her mother would have up and abandoned her. There are a whole cast of characters (her mother, her father, employees at the sanctuary, a cop or two, and a psychic). All play fairly prominent roles. Fascinating book – I really liked it, almost as much for the education about the behavior of elephants as about the mystery. A great read.

Also on the trip, I read a book (on Kindle) for one of my book clubs, The Swans of Fifth Avenue: A Novel by Melanie Benjamin. It’s about the relationship between Truman Capote and his “swans,” a group of aging high society ladies, and specifically Beth Paley. I don’t know whether to recommend this book or not. Truman Capote was not a nice man, although the whole novel (vs. non-fiction, which this is not) is conjured from speculation about the years Truman was kind of adopted by the group of women. He cared about all of them (most were married/divorced, wealthy women) but in the end he betrays them all by writing a novella about their secrets, their marriages, their affairs (theirs or their spouses, information they’d all shared with him, thinking he could be trusted with their innermost secrets). It was scandalous, and yes, all that part is true. I finished the book, but almost felt like I’d read a “dirty book.” There is no graphic detail in this book – it’s just what Capote did to destroy these women, supposedly his dear, darling “swans.” He was the villain in the book, and in his old age . . . well, I won’t spoil the story if you’re interested in reading it.

I’ve written up an entire blog post about this book. (It hasn’t been posted yet, but will soon.) It may be one of the best books I’ve read in a long, long time. It’s a memoir by Pat Conroy (an author I’ve long admired). He died a year or so ago – sad, that. In order to get the most out of My Reading Life, I recommend you BUY THE HARDBACK. I can’t say enough good things about this book. It’s an autobiography of sorts, but not really. He never wrote one, I don’t think, and I doubt he would ever have written one as he likely didn’t believe anyone would want to read about his (sad) life. In this memoir, he chronicles the books (and the people who recommended them) that influenced his life. Starting at his mother’s knees and continuing through influential teachers and mentors and friends. One of my book clubs read it, and I devoured it, cover to cover, with little plastic flags inserted all the way through to re-read some of the prose. Pat Conroy was a fabulous writer – he studied words from a young age and used them widely and wisely throughout his writing, but better than most authors would. He adored his mother, and hated (with venom) his aviator military father who physically abused everyone in the family, including his mother. They all took it like stoic Buddhas. I’m going to have to read Thomas Wolfe’s Look Homeward, Angel because of reading this book. I’ve never read it. Conroy says that book’s first page is the best first page of any book he ever read in his life. Wow. And maybe my book group is going to re-read Tolstoy’s War and Peace (Vintage Classics) too because of the chapter on that book. We might have to assign that to a 2-month or longer read. If you have friends or family who are avid readers, this would make a great gift, this book, My Reading Life. If YOU are a reader, it needs to be on your bookshelf, but in hardback, so you can go back to it and re-read his stories. It’s a series of essays, each one about a sub-section of his life. A must-have and a must-read.

Also read The Towers of Tuscany by Carol Cram. It was a bargain book through amazon or bookbub (e-book). Back in the Middle Ages women were forbidden to be artists. Their only place was in the home, caring for children and sewing and cooking. But the heroine in this book was taught to paint by her widowed artist-father (in secret, of course). When her father suddenly dies, all hell breaks loose and she must fend for herself. Much of the book takes place in Siena (and also San Gimignano) as she disguises herself as a boy in order to continue her life’s passion – painting. Very interesting story and worth reading.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Pork, on January 14th, 2015.

 

pork_tenderloin_pears_brandy

Not a very good photo, but it was really delicious. Pears are a natural pairing with pork – kind of like apples are also. This is quite easy to make, even though it may look more complicated.

This recipe, made with 3 pork tenderloins, will serve 6-9 people, but if you have one big tenderloin, it will likely serve 3 people. You never know when you buy those packs of pork tenderloins what size they’ll really be once you open it up.

The pears are caramelized in butter and sugar. Easy. The pork is browned over high heat, then the brandy is added and ignited (remember to turn off the fan over your stovetop before doing this). Then it’s roasted in the oven for 20-25 minutes and allowed to rest for awhile.

Lastly, you finish the sauce by melting butter and adding shallots. Then some pear nectar is added along with some fresh thyme. THEN, you add the cream (a lot – this isn’t a healthy dinner) and simmer it a bit to reduce it down. The pears are added back in to reheat them, then you plate it all, or serve on a platter with a bit of sauce drizzled on it, but a pitcher of the sauce served around the table. The recipe came from a cooking class with Phillis Carey.

What’s GOOD: the caramelized pears make this dish, although the ignited brandy also adds a lot of flavor as well. Altogether delicious.

What’s NOT: nothing really, although there are a few steps to making this. Not low calorie, for sure!

printer-friendly CutePDF

Files: MasterCook 5+ or MasterCook 14 (click on link to open recipe in MC)

 

* Exported from MasterCook *

Pork Tenderloin with Caramelized Pears and Pear Brandy Sauce

Recipe By: Phillis Carey, cooking instructor and author
Serving Size: 8

PEARS:
3 tablespoons unsalted butter
4 whole Anjou pears — or Comice, peeled, halved, cored, cut into 6-8 wedges per pear
2 teaspoons sugar
PORK:
3 pounds pork tenderloin — about 3
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
Sprigs of fresh thyme for garnish
1/3 cup brandy
SAUCE:
1 tablespoon unsalted butter
1/2 cup shallots — minced
1/2 cup pear nectar
2 teaspoons fresh thyme — minced
1 1/2 cups heavy cream — (may use half cream/half chicken broth)

1. PEARS: Melt butter in large nonstick skillet over medium-high heat. Add pears in a single layer, sprinkle with sugar and saute until pears are tender and deep golden brown, about 8 minutes, turning over carefully to caramelize both sides. (Since the pork is pale, the sauce is white, it’s important to get some golden brown on the pears!)
2. PORK: Trim pork tenderloin of all fat and silverskin. Preheat oven to 400F. Melt butter in large, heavy skillet (with a long handle) over high heat. Season with salt and pepper. Brown pork on all sides, about 8 minutes total. Add brandy, turn off heat and ignite with a long match or lighter. Shake pan continuously until the flames extinguish. Do NOT have your kitchen exhaust fan on when you do this.
3. Set this skillet aside and transfer the pork to a parchment-lined baking sheet and roast for 20-25 minutes or until the internal temperature reaches 150°F. Remove from oven and allow to rest for about 8 minutes before slicing on a diagonal (across the grain) into 1/2 inch thick slices. (If you happen to be baking something else at a lower oven temp, the pork can roast anywhere between 350°-425°F, just watch the time and still bake only until it reaches 150°F in the center. Use a meat thermometer.)
4. SAUCE: Melt butter in the skillet used to brown the pork. Add shallots, saute 2 minutes. Add pear nectar and thyme. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Add cream and boil down until thickened to a sauce consistency, about 5 minutes or so. Season with salt and pepper to taste. Garnish with fresh thyme sprigs.
Per Serving: 478 Calories; 31g Fat (61.6% calories from fat); 37g Protein; 6g Carbohydrate; trace Dietary Fiber; 195mg Cholesterol; 105mg Sodium.

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  1. janet

    said on January 14th, 2015:

    Wow. That sounds wonderful. Love pears so much.

    What did you serve with it? Can you recommend any book or website that helps you design a menu for a dinner party?

    thanks Carolyn. Hope your foot and eyes are better. Once again, love your blog.

    Janet
    pegasus505@yahoo.com

    Butternut squash goes well with this, even mashed potatoes, and green beans or broccoli would be good. Nothing too heavy or strong as you want the subtle flavors of the pears and the creamy sauce to shine.

    My eyes are good. Foot? Won’t know until mid-February when I see the doctor again. I’ve only been in the boot for 2 weeks – not enough time as I still have discomfort walking much of any distance. Thanks for asking . . . carolyn t

  2. hddonna

    said on January 16th, 2015:

    This looks incredibly delicious. As for decadent–well, at least it starts out with the leanest cut of pork! Have to eat low-fat for the time being for medical reasons but I hope to give it a try in a few weeks. (Haven’t commented lately because my computer was in the shop and then I was catching up with e-mails, but I’ve still been reading your posts and enjoying them.)

    Thank you, Donna. Amazing how attached we are to our computers, huh? When I come downstairs every morning I make myself a latte and then sit down at my computer to see what’s happened – my email first, then I look at my blog comments, then I have 3 games I play and I’m ready for my day. . . carolyn t

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