Directions: |
Directions:Melt 1/2 T butter in large oven proof skillet. Salt & pepper pork. Sear in butter skillet. Place skillet in oven @450* 10 minutes. Melt 1 T butter in heavy medium skillet. Add onion and rosemary. Saute til onion is soft. Add broth, cranberry sauce, and vinegar til melted. Transfer pork to work surface. Slice. Scrape any juices from the skillet from pork. Boil and reduce until thick and serve with pork. |
Personal
Notes: |
Personal
Notes: Family Memories from Pam: Family picnics at Nashes Woods. Family dinners at my Aunt Thelma's in New Harmony and then gathering with my cousins and "touring the town" or walking the streets, as my mother would put it. Fancy dinners at my Aunt Lillian's house. Her turtle cookies, Wesselman's ice cream (she played bridge with Mrs. Wesselman!) and her car that had power windows and push buttons! She always wore hats and gloves and told me to get a career at Lockyears Business College and move to Evansville. My Aunt Lottie, living the "real farmers life!" It was so much fun to visit the farm with my "city cousins" from Michigan. My Aunt Lois, so cute, men love her, women love her, kids love her and every dog that she gets near adopts her! My Aunt Sylvia, the school nurse. Always has been so proud of her family and has kept her family connected to Posey County even though they lived so far away. My mother, Evelyn, and father, Wayne. My Dad was a superstar in the eyes of his sisters and nieces. He loved every minute of it. My mom always commenting that they treated him like a little boy (and they still do, and he hasn't been with us for years!). I hope my children and grandchildren enjoy and have an on-going relationship with their family and heritage. I love my family and hope they will carry on "the memory."
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This recipe for Pam's Pork Tenderloin with Balsalmic-Cranberry Sauce is from