As Robyn and Scarlett progress with their book and blog they continue to enjoy each other’s company not only in person but through modern technology. Messenger, Facebook and our smart phones makes it so easy to stay in touch. But, those one on one visits are enjoyed the most. The visits come more frequent and the parting hurts a little more, a sign that true gal pal friendship can last a lifetime if you love each other.
The last visit to Kentucky, Robyn got to enjoy Scarlett’s husband’s Pork Tenderloin a la convection oven. It is his go to dish and he changes it up by using various sauces he has created. This time it was topped with peach preserves a friend of his had canned, a quality Bourbon and brown sugar. We all licked our plates clean and wished he had made a tenderloin a piece for us.
There really is no special recipe…just take tenderloins and rub them with a grainy mustard and place in convection oven and cook for 20 minutes on high. (This oven came from QVC and has lasted years and used frequently for all types of meats.)
Once meat has cooked let it sit for 5 minutes while you make the sauce. This sauce was a pint of fresh peaches preserved, a small hand full of brown sugar and two jiggers of quality bourbon in a saucepan. Heat this mixture until the preserves are melted down a little and pour over pork tenderloins adding chopped scallions to the top as a garnish…then slice and serve.