Wow! Was it a special occasion?
Peas are evil. They make Tots cry.
Peas are usually nasty....
No, nothing special. It was all quick and easy.
I detest bananas, so unless one of the guys mentions wanting some, I never think to make it. They mentioned it the other day, so I surprised them with it.
I cook pork tenderloins at least once or twice a month. Easier than pork chops and usually cheaper too.
I look for "different" kinds of jams and preserves to cook with them and we went to the Farmer's Market at BisquitFest last weekend and I found this one at one of the booths. I'm hoping I can find them again and I will buy a few more.
I usually sprinkle the tenderloins with garlic and pepper if it's a savory preserve, or with thyme if fruitier. Saute in olive oil with a bit of butter, til a bit browned on outside. Put in a greased baking pan(I use Pam Olive Oil). In the meantime, melt down the jam/jelly in a small saucepan, to pour over. Then bake at 400 until med rare - about 20 minutes.
I will make a sauce if I'm doing noodles or rice with it. Last night, I added some of the melted jam to the drippings, brought up the heat, whisked in some corn starch, added the rest of the jam, then added some Minute Maid Lemonade ( I buy the 15 calorie Lemonade - it's in the dairy/juice section and quite good. No pulp and quite tart). Poured it over the tenderloins before baking. Spooned it out to put on the sliced meat and a bit on the noodles.
I've also marinated them in olive oil, apple juice, garlic and thyme. When I baked them, I added the juice from a can of fried apples. Then sauteed the fried apples, fresh cut up Granny Smiths, some butter, cinnamon and brown sugar for a side.
Another excellent preserves to use is a hot pepper peach. It's good with the tenderloins and also with chicken breasts.