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READ ON MY KINDLE DURING THE TRIP TO ENGLAND: The Forgotten Garden (by Kate Morton, on my Kindle); several generations of women pepper this book with the story of their lives. It all revolves around a young girl who arrives on a pier in Australia in 1912 with no papers, no family. Nothing except a small white suitcase with little concrete information about her past. She’s four years old and keeps silent about what little she knows. Her story starts there, but then it jumps forward to 2005 when her granddaughter inherits a house in Cornwall (England), purchased by the grandmother and kept secret until after her death. There’s some secrecy going on with all the women. Then the story jumps back to 1975 when the grandmother is a middle-aged woman and you hear part of her story. Much of the book revolves around a walled garden at this house in Cornwall, and how it relates to the “big house” where the grandmother lived some of her early years. It’s quite a complex web of a family saga. I liked it, although each new chapter jumped to a different time, and it’s not until the last 10 pages or so that everything resolves. Good read.

Also read The Queen’s Governess (by Karen Harper, on my Kindle); this one is about a young girl from an impoverished family who is taken to Court and eventually becomes a playmate/governess to Elizabeth I (the story is based on fact, but is a novel). The two girls grow up together. It tells the story of  Thomas Cromwell, Henry VIII, Anne Boleyn (Elizabeth I’s mother) and others of the court at that time, the intrigues, the murders, the beheadings, and the perseverance of all of the potential kings and queens. Fascinating story, particularly since we visited Castle Howard where where a small part of Henry VIII’s story transpires.

And, I read The Invisible Bridge (by Julie Orringer, on my Kindle) too; a riveting story about a young Hungarian Jew who goes to Paris to study architecture, just before the start of WW II. He manages to scrape together enough money to eat, but barely, falls in love with an older woman, yet his work comes to the attention of some of the school’s teachers. He’s one of only a handful of Jews at the school. Then the Nazis begin invading. And the story goes into plenty of detail about the hardships, the imprisonments and eventual deaths of many of his friends and family. I could hardly put it down, though. Heart-wrenching, however.

STILL READING: Mistress of the Monarchy: The Life of Katherine Swynford, Duchess of Lancaster – by Alison Weir (paperback from Costco). I was expecting this book to be along the same genre as Philippa Gregory’s novels – honing in on a particular English royal woman – telling her story in novel form. This is not one of those types. It’s non-fiction, and tells the factual story of Katherine Swynford, who eventually became the Duchess of Lancaster. But her journey from young bride to Hugh Swynford (this takes place in the 1300′s) to the Duchess is bursting with intrigue as she was John of Gaunt’s mistress for some time (eventually he married her when she was 46 (certainly an advanced age for that century), which caused all kinds of royal scandal). In that period of history no one related to royalty married for love. It was all about family, bearing many children to inherit land and wealth, to fight for the king, to maintain title and fortune. The Duchess’ children eventually became the House of Tudor (King Henry VII). Katherine Swynford was both reviled (because of her immoral behavior) and loved (by nearly everyone who knew her). Alison Weir is obviously a stickler for research – the footnotes comprise over 40 pages of fine print. She paints a different picture of this woman than was done by Anya Seton in her world-famous novel Katherine, first published in 1954. I was infatuated with that novel – it was one of my all-time favorites. But it’s a romance, and apparently many of the supposed facts – well, aren’t. Life in those times were not romantic. This Alison Weir book is not exactly easy reading; it’s almost like reading a textbook. But it’s fascinating and I’m enjoying it very much.

FINISHEDTime and Again – by Jack Finney (paperback); read for one of my book clubs. Written in the 1940′s it was a runaway hit back then. An early look at time travel. It’s about a U.S. government experiment in the 1960′s (this is fiction, remember), sending a selected few men back to the 1880′s in New York City. They were told to observe. Not to change anything. To be unnoticeable. Yet one of the young men, just couldn’t quite do that  (of course, otherwise there wouldn’t be a story!). It’s his adventure you read. The writer is a master at description. The reader feels transported to that time. Our book club really enjoyed it. Generally I’m not into that kind of book at all, but I found the book fascinating. There is a sequel as well, called From Time to Time.

Spoken from the Heart— autobiography by Laura Bush (hardback from Costco). What a delightful read. It’s not about politics. It’s about Laura’s journey from her young years growing up in Midland, Texas to loving parents, to college grad to school teacher, librarian, to meeting George, whom she barely knew even though they grew up in the same small town, then marrying him. She didn’t come naturally to being a public speaker, but did it, to help her husband. I enjoyed reading about her early years more than the years at the White House. Much of that part was about all the social events required of the President and First Lady. Still interesting, though. I enjoyed the book very much.

IN THE POWDER ROOM: Our guest half-bath has a little table with a pile of books that I change every now and then. They’re books that might pique someone’s interest even if for a very short read. The Greatest Stories Never Told; and Sara Midda’s South of France; and  Other People’s Love Letters: 150 Letters You Were Never Meant to See; (edited by Bill Shapiro); Monet’s Table: The Cooking Journals of Claude Monet (Joyes); The Trouble with Poetry (Billy Collins).

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Posted in Pork, on November 5th, 2008.

roasted pork tenderloin with cherry, grape wine sauce

When I attended the cooking class last week with Phillis Carey, my friend Linda and I weren’t all that “wowed” by this recipe. But a few days later, at home, with a thawing pork tenderloin on hand, rather than go hunting for a different preparation, I made this anyway. At the class, Linda and I both liked the sauce (and Phillis said you could also serve it with turkey). The pork I was served at the class was a bit overdone. Pork tenderloin is a very finicky piece of meat. It has to be cooked “just right,” or it’s almost unpalatable. There’s so little fat in the meat, you can’t do much to retain moisture so it’s vitally important it be removed from the oven before it goes over the hill to dry.

Phillis’ recipe says to oil, herb coat the meat, marinate it for an hour or overnight, brown the tenderloin in a bit of oil, and finally roast at 400 F. Well, I’d just gotten through reading an article in Cooking Light about pork, and it said tenderloin should be roasted at 500 F. So I went with the higher temp. It took 20 minutes, and I didn’t even brown the meat first (too lazy). The sauce came together relatively quickly. FYI: I combined all the sauce liquids in the pan (the original recipe says you do it in two steps) and added the grapes partway through. Then added the Morello cherries at the end just to heat through. My sauce was a little thin, so I ended up adding a butter/flour roux (a tiny bit) to thicken it up a bit.

According to the Cooking Light story, pork tenderloin should be served at an internal temperature of 155 F. So, using a probe I removed the meat at 150 F. and let it sit for about 5 minutes before slicing and serving. It had reached 155 in the ensuing minutes. The meat was pink throughout – every inch of it was faintly tinged pink. Perfect. As moist as tenderloin can be. And the sauce was a really delicious complement to the pork. Not so overpowering that you couldn’t taste the meat, but tasty enough on its own that you wanted more of it with every bite. And the recipe still isn’t a “wow” recipe, but it was very good.

The grapes are cooked. I happened to have had some extremely large red seedless grapes (another reason why I wanted to make the recipe). I cut them in half and they were nicely cooked at about 25 minutes in the broth. They were removed while I finished up the sauce, then added them back in with the Morellos. Morellos are a very tart red cherry. Until Trader Joe’s started carrying them in a jar, I don’t think I’d ever heard of them. You probably could make a dessert with them, but the sauce was a great use for them. Trader Joe’s has had them on the shelves for several years, so I guess other people like them too.

My recipe below shows most of the changes I made to the recipe. Be sure to use a regular pan (not a nonstick) to brown the meat. Only a regular pan will create the little brown bits (called fond) on the bottom of the pan, that you want added to the sauce for extra flavor. Using a nonstick pan is much harder to get that meat caramelization anyway. I also didn’t have any rosemary, so used sage and thyme for the herb rub.

Roasted Pork Tenderloin with Cherry, Grape and Wine Sauce

Recipe: Phillis Carey, cookbook author and instructor
Servings: 6

FRUIT SAUCE:
2 cups low-sodium chicken broth
1 cup beef broth — low-salt, if possible
2 cups dry red wine
1 1/2 cups red grapes — small size, if possible, seedless
1/4 cup brown sugar
1 teaspoon Worcestershire sauce
1/2 cup Morello cherries — canned, drained
PORK:
2 pounds pork tenderloin
2 tablespoons olive oil
1 tablespoon fresh rosemary — minced, or fresh sage
1 tablespoon fresh thyme — minced

1. SAUCE: In a large pot boil both broths and red wine until reduced by about two thirds, about 30-45 minutes. During last 30 minutes add the grapes, reduce heat and continue simmering until sauce has begun to thicken (about 3/4 cup total liquid). Remove grapes and set aside once they’ve become plump (you don’t want to cook them until they’re mushy).
2. PORK: Trim the pork of all visible fat and remove silverskin; brush with olive oil. Sprinkle the chopped herbs all over the pork (roll in it if needed); wrap in plastic wrap and let stand at least an hour, or refrigerate several hours or overnight.
3. Preheat oven to 500. Remove pork from refrigerator at least 30 minutes ahead of baking. Sprinkle meat with salt and pepper. Heat 2 T. oil in a large (not a nonstick) skillet over medium-high heat. Add pork and sear until brown, about 8 minutes, turning to brown all sides. Reserve skillet.
4. Transfer pork to a parchment (or Silpat) lined baking sheet and roast for 18-20 minutes, or until the internal temperature reaches about 150. Remove from oven, allow to sit with a piece of aluminum foil tented over it, until the temperature reaches 155, about 8 minutes. (While it’s baking proceed to step 5 to finish sauce.) Slice on the diagonal and serve on piping hot plates with sauce over the top.
5. FINISH SAUCE: While pork is baking add the sauce to the skillet you browned the pork in. Bring it to a simmer, scraping up any pan brown bits. Simmer until thickened. If the sauce is not thick enough, combine an equal amount of softened butter and flour (about a tablespoon each), mix and mash with a spoon until all the flour is thoroughly mixed in, then gently add a few bits of this to the sauce. It may require you to mash with a whisk or flat spatula to distribute the butter without lumps. Add just enough to thicken the sauce to your liking. Add grapes and drained cherries to the sauce and heat through. Add any pan juices from the baking sheet you used for roasting the pork. Spoon sauce over pork.
Per Serving: 354 Calories; 11g Fat (30.4% calories from fat); 38g Protein; 17g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 364mg Sodium. 
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