Anyway.
As we're sitting there eating the meal I created using the port wine and fig sauce, S says, "This would make a really good glaze for a pork tenderloin." Okay. That's next Sunday's supper. LOL
That was easy. Usually, I have difficulty coming up with something to good on Sundays. We're home almost all day. I want it to be something special we can't have during the week. I want it to be tasty and filling. I don't know. I just have difficulties sometimes with Sunday. Saturday and Sunday to be honest. Saturday needs to be quick and tasty; emphasis on quick. Otherwise, we're apt to just order in if it's too time consuming and NOT very good for a Saturday night meal.
While at the grocery that Sunday, S is eyeing the acorn squash again. He's not one of those that likes to have things like acorn squash, as repeat performances. Meaning, we had them last weekend, and he's wanting to have them again, I think. Me: You want to have them again? S: Yeah...kind of. Those last weekend didn't turn out the way I wanted them to. Me: Okay! Get some! I liked them. We can have them again this weekend if you want. *shrug* So, he got two.
We can't just get one. I like to take left overs for lunch the next day, so we get 2 and I get to eat LOTS of squash for left overs if I want. I don't mind. I like this kind of squash. It's yummy! This time he covered the squash to bake them. They were more tender, but I think that's because I rushed the ones last weekend and didn't really test to see if they were truly fork tender. Meh. It happens. I thought they tasted good anyway.
And remember how I was complaining about my iPhone not connecting to wifi? Well, I updated to ios 7 and then updated to the most recent version. Well, when we left the house at around 9am that morning, I had 100%. By the time breakfast was done and we were headed to run errands, I was at 60%. By the time we hit the AT&T store to look for new phones, I was at 12%.
We had a really nice salesperson helping us. We got Moto X phones. I was too pissed with Apple and how their updates broke my phone and I was expected to pay for either the extended warranty or a new phone to fix the problem. So, we're sitting there and he's T is programming my phone, copying my info from the old iPhone and I notice he's downloading something to my iPhone...but it's not tethered to a computer. Whaaa??
So APPARENTLY, it's the service that broke the wifi. Once the phone was no longer connected as a working phone, the wifi works and it's not a huge power drain. No, there wasn't any factory install, no it wasn't wiped of all apps and what not. It was simply disconnected from my phone service. How's that for forcing you to upgrade??
Well, needless to say, we opted into the new program where you can get a free upgrade in a year. I'm not sure S likes the new phones. He has more bad to say than good. I, personally, like it better than my iPhone, but I haven't really liked it since the wifi broke. And now with the power drain and the fact that it was running hot, I was relieved to have S say I needed a new phone. Even though I don't know when I'll get paid again. *sigh*
This tenderloin was fabulous. I cooked it almost perfect! It was nice and juicy inside, had a nice glaze crust, and the squash was YUMMY! So yummy, I used it yesterday in another recipe I can't show you until Sunday. Uh oh...two on Sunday? EEK!
Enjoy!
Fig Glazed Pork Tenderloin
Recipe by A Kitchen Hoor
- 1 pound pork tenderloin, trimmed
- 1/4 cup port wine fig sauce*
- 1/4 cup fig preserves
- 1 teaspoon rubbed sage
- salt and pepper to taste
- Preheat oven to 400.
- Trim the tenderloin of any silver skin or fat.
- Combine the port wine fig sauce with the fig preserves. Generously baste both sides of the tenderloin with the fig mixture.
- Bake at 400 for 40 minutes, stopping halfway to re-glaze the tenderloin.
- Glaze the pork, turn over and glaze the other side. Bake an additional 20 to 30 minutes or until a thermometer inserted reaches 160.
- Remove from heat and rest 5 minutes before slicing and serving.
* If you don't have port wine fig sauce, then combine 1/8 cup of port wine (or a comparably sweet wine) with 1/3 cup fig preserves.
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