So here are my top four items for surviving a power outage, even if it's only for nineteen hours.
1. A cooktop. This is a Burton Portable Burner. It comes with cans of butane gas that click into place. Why is this number one? Because with a cup of hot tea or coffee (or four) in the morning, all the rest of the problems are so much easier to handle.
|You can even heat dog food!|
2. Little bottles of water -- a lot of them. I had leftovers from our power outage last summer and was getting annoyed because they were taking up so much room. I was mighty glad to have them when we lost power again. Makes brushing teeth and washing hands and pots do-able!
3. Ice cream. Everyone should always have ice cream in the freezer. The rule is that it must be eaten when there's a power outage -- because it will melt. It also makes you feel better.
4. One hidden box of cookies. A treat makes the long dark nights a lot sweeter.
And now that I have electricity again (and just let me say what a wonderful thing a hot shower is!) I had a lovely pork tenderloin in the fridge that I felt I had to cook.
Elizabeth's fruity chutney on Saturday made me crave a lovely sweet and salty meat. I stuffed the tenderloin with plump dried plums (okay, we all know they're prunes), and reduced some mango juice for a sauce. So simple, but it turned out well.
|So the knife skewed to the side a little. Still pretty!|
Plum Stuffed Pork Tenderloin with Mango Reduction
1 pork tenderloin
8-10 dried plums (prunes)
1-2 tablespoons olive oil
2 cups mango juice
Pour mango juice into a small pan and bring to a boil. Turn down to a simmer and cook, uncovered, about 45 minutes, until it reduces by more than half, to about 2/3 or 3/4 cup.
Preheat oven to 400.
Slide a knife with a narrow blade into the center of the pork tenderloin. Use your finger (or the end of a wooden spoon with a round handle) to push the dried plums into the tenderloin. (The very end will be too thin, so just concentrate on the middle.)
|Had to post this because mystery writers are fond of knives.|
Heat the olive oil in an ovenproof pan large enough to hold the entire tenderloin. Brown the meat on each side for 2-3 minutes. Place pan in oven and roast for 20 minutes. Remove from oven and let sit 5-10 minutes before cutting.
Drizzle with mango reduction to serve.