Our climate is changing.
Well, everyone’s climate is changing but our own is the only one I have personal knowledge of.
Two years ago we had a stink bug invasion for the first time. They had been around in the past – an occasional nuisance, nothing more, but the last 2 years we’ve been inundated with them. This time of year they’re looking for places to spend the winter. When I open a window they rain down on my head. I finally realized that the little yellow pinpricks on my tomatoes in the fall are caused by stink bugs. I set my coffee down and 2 seconds later there is a stink bug crawling around the rim. Luckily they’re easy to catch and after a brief, refreshing swim, get flushed.
I had tomato worms for the first time this summer. And the weeds are much worse lately. I attribute all of those problems to not having a decent frost during the winter. We haven’t seen snow in years. (Wait…. this is 2020. We’ll probably have a blizzard tonight.)
On the good news side, my hardier herbs survive all year. The frail basil doesn’t and the oregano and marjoram usually take a break in January, but the sage and parsley are great.
I just need to remember to cut them while it’s still daylight out.
Click here to Pin Pork Tenderloin Stuffed with ParsleyPrint
Pork Tenderloin Stuffed with Parsley
I use lots of chopped fresh parsley for this but half as much dried would work as well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Pork
- 14oz (420gr) pork tenderloin
- 2 slices Prosciutto, cut in half, lengthwise
- 1 small onion, finely chopped
- 1/4 cup chopped, dry-cured Greek olives
- 1/2 cup roughly chopped fresh parsley
- 1/3 cup shredded Gruyère cheese
- 2 tsp olive oil
- 1 tbs sherry vinegar
- Heat olive oil in small skillet over medium heat.
- Add onion and sauté until tender and starting to brown.
- Butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact – so that you can open it like a book.
- Open it and pound a few times with a meat mallet or the edge of a plate to flatten a bit.
- Lay Prosciutto on one side of pork about 1/8 inch from the edge.
- Top with sautéed onions, olives, parsley and cheese.
- Fold other side over and tie with kitchen string.
- Brush with sherry vinegar, place in a small roasting pan and roast in 400F (200C) oven for 25 – 30 minutes, depending on size, until done.
- When done, let rest a few minutes, then slice and serve.
Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 155F.
If using dried parsley (2 tbs) add to onions to moisten slightly and mix well.
Keywords: pork tenderloin. stuffed pork
I have a sore thumb.
Poor, poor pitiful me.
We have brambles here. They grow very long branches very fast that, eventually, bend down to the ground, root, and start new shoots.
They could star in a horror movie, completely enveloping a house or woods or farm practically overnight.
This is where they were:
The photo is before trimming. If you look very closely you can see bits sticking up on top of the sumac and hanging down from the edges of the sumac just at the corner.
Those are brambles. They start in the middle of the sumac trees and grow both horizontally and vertically, winding their way around.
After cutting a path for my arms, I tried to cut them off as close to the ground as I could using the long-handled cutters. Then I pulled. Some of the brambles I pulled out (with great effort) were 30 or 40 feet long.
The thing about brambles is…. they’re brambles. They have thorns. Really thorny thorns. I would have one branch in my hand that was stuck in my glove. By the time I freed my glove it had also been stuck in my sleeve, my other glove, my pants, sock and back in the same glove, sometimes 3 or 4 places at the same time.
I was very careful but my hand slipped and a big thorn went into my thumb.
Such a silly thing but it’s really painful.
I’ve heard wine helps….