So... here we are at a second start. It is the end of summer here but by no means the end of the harvest. Many local farmers and gardeners are busy taking in a plethora of vegetables including beans, carrots, potatoes, tomatoes, zucchini, etc.
When I'm not blogging (she says sarcastically), I can be found at the Cornwall Farmers' Market, managing the site and meeting new and amazing food producers in the area. Last week, we came home with a pork tenderloin from Langview Farms, carrots and some fresh locally harvested garlic. I used some herbs from our garden and we had what my DH referred to as one of the best meals I've ever made. Now, I'm lucky in that he tends to use hyperbole fairly often when he describes his like of meals - but I had to sort of agree this time.
The pork was grass-fed/hormone-free and all of the ingredients were really simple. (contented sigh)
For those of you who're going to ask for a recipe, please believe me when I say I cleaned the silver skin off the pork tenderloin, rubbed it with extra virgin olive oil, salt, pepper, garlic, sage and thyme and seared it in a hot cast iron pan on all sides. I then put it in a 350 oven for 20 minutes. That is all.
(Don't confuse this with the pork tenderloin we did for supper tonight. I've posted some pics of it already on facebook - but you'll have to wait a bit for that recipe. Hopefully, not several months - just not tonight.)
