By Request.......

This picture was taken from a Seattle website. Mine does not look this fancy, but it is still damned good.

One of my dear friends wrote to me and told me that she is experiencing the pork doldrums. Meaning, she has a shitload of pork in her freezer, but doesn't know what the hell to do with it. She is bored with the regular pork chop routine. I know how that can go. It's the same with husbands. You just don't know what the hell to do with them until you find that SPECIAL recipe. (meaning I have finally found my special recipe! ;)) So, I will share my special recipe with you. Not husbands....just pork.

Badda Bing Badda Boom Pork

Grab a pork tenderloin or a few thick boneless pork chops. If there is a bunch of fat on the tenderloin, remove it. Rub it down with olive oil and sprinkle some kosher salt and cracked pepper on it. Brown it about 3 minutes on each side in a hot sautee pan with a little more olive oil in the bottom of the pan. Remove the pork and add some onion slices to the bottom of the pan. Now, put your meat on top of the onion slices and put in a hot 375 degree oven. Roast the meat for about 10 minutes, or until it registers 150 degrees. For Gawds sakes don't overcook it. Dried out pork tastes like hell, and no wonder your family will never eat it.

While it is in the oven get out a saucepan. Gather together about a tablespoon of honey,a tablespoon of butter,1/2 cup of dried Bing cherries, a bottle of zinfandel, and some more kosher salt and cracked pepper. If I have to tell you to pour yourself a glass of the wine, then you just haven't been reading my recipes very long. It is essential to to success of your dinner!

Remove the pork from the oven. Add the onions to your saucepan, and keep the meat warm. Just put some foil on it.

Add the butter to the onions over a medium heat. Sip your wine and stir. Now add your cherries and the honey. Stir, then cover for about 5 minutes. Guess what you do while you are waiting? BINGO! ;)

Remove cover and add some zinfandel to the pan. Hopefully you still have a 1/4 glass left. Reduce for about 5-10 minutes.

Slice your tenderloin or chops into medallions. Top with your cherry reduction.

Serve with roasted potatoes and the veg of your choice. BADDA BING! BADDA BOOM!