It’s a happy handle for the fat-leaved sedum whose blossoms are aflutter with butterflies this time of year. I think it also conjures the reasons why so many name fall their favorite of the seasons.
It’s as if life has returned to normal.
The kids are long settled into the rhythm of after-school homework, baseball’s end and soccer’s start.
The days are warm, easy to lose (or find) an afternoon in.
The nights are cool, perfect for windows-open, deep-dream slumber.
Yet I find myself planting autumn-joy sedum for winter interest not fall color. As leaves give way, tall stems remain, each topped with a flat crown the size of a small plate. They last through winter and then in early spring, emerge from the earth as peculiar-looking polyps.
There must be a lesson in there, you know, autumn joy that in turn delivers winter interest and spring life.
PORK TENDERLOIN with BALSAMIC CRANBERRY SAUCE
Time to table: 25 minutes
- 1/2 tablespoon unsalted butter
- 1 pound pork tenderloin
- Salt & pepper
- 1 tablespoon unsalted butter
- 1 onion, chopped
- 1 tablespoon fresh rosemary, minced
- 1/2 cup non-fat chicken broth
- 1/2 cup canned cranberry sauce with whole berries
- 1 tablespoon balsamic vinegar
- Salt & pepper
Preheat oven to 450F. Melt 1/2 tablespoon butter in ovenproof skillet on medium high. Sprinkle meat with salt and pepper, add to skillet. Sear pork on all sides, about 2 minutes, then transfer to oven for 10 minutes or until meat thermometer inserted into thickest portion reaches 150F. Cover meat with foil, let rest 5 minutes.
Meanwhile, melt 1 tablespoon butter in another skillet on medium heat. Add onion and rosemary, sauté until onion softens, about 5 minutes. Add remaining ingredients and stir until cranberry sauce melts. Simmer slowly until meat is ready. Pour meat juices into sauce. Season to taste with salt and pepper. Slice meat and serve with sauce.
Fresh or frozen sour cherries can be substituted for the cranberry sauce. Delicious!
Pork + Fruit = Magic
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