Mustard Pork Roast and the Week Ahead

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Warm and misty and frustrated here in Maryland this morning.  All week I had  been hearing about the moon.   That it was going to be spectacular!  The closest to Earth it has been for a while and that it would appear freakin’ HUGE in the night sky.  I made my preparations.  Camera ready? Check.  Chair at hand? Check!   Finally dark?  Check!   Moon?  Uh, hello? Moon? That would be no!   As in not even a hint of light in the night sky! Nada, zip, nothing!  Clouds?  Yep, plenty of them.  But no moon.  It didn’t help to turn on the evening news and have the chirpy meteorologist post pictures of a fantastic Moon while dishing out his sympathy to those poor smucks (me) who didn’t get to see it due to  CLOUDS not forecast the evening before!  It will be 29 years before the Moon will be that close again and I will be ancient.  But you can rest assured I will be out in front looking for that damn Moon!

I am not the only one here in a frustrated state.  Out back in our small fish pond sings a lonely Leopard Frog.  He made it through the winter and the perilous visits of our Great Blue Heron only to croak out his status as the lone stud of the tiny pond.  Lately he had been croaking less. I guess he didn’t see much cause to continue.   Than I got out the small blue fountain from the shed, assembled it, and filled it with water, confident that our last  frost is gone for the year.  I didn’t notice it had attracted a visitor until later that afternoon.  Sure enough our lonely frog had taken a journey over to the new addition in the garden and found true love.  Here is the photograph to prove it:

Who knows if this love affair will continue?  It  might be very final if he doesn’t get his ass off that elevated fountain and back to the safety of the pond where he might be lonely but will also stay alive! I will let you know what happens.

 

So tonight is a wonderful pork recipe.  The house smells delicious when it is cooking and this dish is always so easy and great tasting.  It calls for pork tenderloins but works just as well with a pork roast.  The sauce isn’t heavy so it works well in spring and summer too.  Thanks to Laura Calder again!

Mustard Pork:

Ingredients:

1 tablespoon olive oil
2 pork tenderloins (about 8 ounces) or pork roast about 1 or 2 lbs
Salt and freshly ground pepper
About 3/4 cup Dijon mustard (plain or grainy) I use a combination of both
1 shallot, minced
1 cup dry white wine (use a good wine, I like a Sauvignon Blanc)
1 cup  creme fraiche or sour cream
2 tablespoons chopped fresh rosemary

Directions:

Preheat the oven to 350 degrees F

Rub the oil in a roasting pan. Sprinkle the pork with salt and pepper and rub the pork all over with the mustard. Set it in the pan and pour in 1/2 cup water. Roast until the pork is tender, about 1 hour 30 minutes. (If the water evaporates in the pan, add a little more.)

Remove the pork to a serving dish and keep warm. Fry the shallot in the roasting pan on the stovetop. Deglaze with wine and boil to reduce by half. Stir in the sour cream or creme fraiche and rosemary, and reduce to sauce consistency. Check the seasonings. Slice the pork, pour the sauce on top and serve.  This dish has become a go to recipe here.  You just can’t go wrong with Mustard Pork.

Finally, let’s get to the week ahead shall we?

Monday:                                     Review of Battle of Hearts by Valentina Heart

Tuesday:                                     Review of Fairy Gift by J. K. Pendragon

Wednesday:                               Review of Marathon Cowboys by Sarah Black, our Spotlight author

Thursday:                                   Review of Nature of the Beasty by Amylea Lyn

Friday:                                         Review of The Beast’s Promise by Amylea Lyn

Saturday:                                     Bloggers Surprise as I have decided which book to go with yet.

 

So have a great week.  Check out the latest Vocabulary Gone Bad if you haven’t already! FF and I will see you soon. That’s frustrated frog to all of you.

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