A Lovely Sunday

It's 23 degrees out and sunny and I couldn't be happier if it was 78 at the beach. My spirits are lifting by the minute. Earlier this morning, I fell asleep on the couch in the sun like a cat. I think we're all starving for a little UV. The sun is actually nutritious. We get vitamin D from sunlight. It's essential to bone health. And of course there is seasonal affective disorder. I'm looking out my office window right now, and I'm trying to envision my backyard all in green. I really miss the green. I could never live in the Southwest. I visited once, and I craved the green.

Today, I waited until about 11:00 to walk the dogs so that we could enjoy more of the sun. It was a pleasure to be out walking. I took Buddy a little further than I did yesterday. By the time all the snow is melted, the two of us should be able to go on very long walks. I can't wait.

I might not be able to try a new recipe next week. Papers are coming due and midterm grades need to be submitted very soon. So, I'm doing a second new recipe this week. I tried Pork Tenderloin with Sautéed Apples and Leeks for lunch today. The apples and leeks were good, very interesting with a sweet and sour thing going on, but broiling the tenderloin really dried it out. I think I'll try this recipe again, but rather than broiling the tenderloin, next time I'll prepare it much as I did the tenderloin and spinach I did a while ago. And the flavors of the apples and the leeks should meld beautifully with the tenderloin. That just didn't happen cooked this way. Of course, it may have made a difference that my tenderloin was already in slices. It probably would have fared better if it was intact. But it doesn't make a lot of sense for me cooking for one to buy, let alone prepare that amount of meat at one time.

The recipe came from Fresh Flavor Fast: 250 Easy, Delicious Recipes for any Time of Day, which is a collection of recipes from Everyday Food. The recipe is on page 205.

Ingredients
2 pork tenderloins (about 1 pound each), trimmed of excess fat
2 tablespoons olive oil
Coarse salt and freshly ground pepper
2 leeks, white and light green parts only, halved lengthwise and cut crosswise into 1-inch pieces washed well and dried.
1/2 teaspoon fennel seeds
3 Gala apples, cored, halved lengthwise and then crosswise, and cut 1/4 inch thick
1 tablespoon honey
1 teaspoon sherry vinegar or red-wine vinegar

Preparation
1. Heat broiler, with rack set 4 inches from heat source. On a rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil until an instant-read thermometer inserted in the thickest part registers145°m 14to 18 minutes. Transfer pork to a plate. Cover loosely with aluminum foil, and let rest 10 minutes (internal temperature will rise about 5 degrees as it sits).

2. Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook stirring occasionally, until leeks are tender, about 6 minutes. Add apples, and cook, stirring occasionally, until leeks are tender, about 6 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.

This recipe serves 4 at 362 calories per serving.