A while back I had a lot of pluots. I cooked some down in their own
juice, made a puree, and froze it. The puree popped into mind when I
bought a pork tenderloin.
I cut a couple of medallions about 1 1/4" thick from the tenderloin,
then trimmed the meat of any silverskin and pounded them into cutlets.
I broke off a chunk of the pluot puree, it looked like it might be 1/4
cups worth and put the rest back in the freezer.
http://i44.tinypic.com/2i7o35v.jpg

While this was going on I thinly sliced some fingerling potatoes
lengthwise and broiled them with the asparagus.
http://i41.tinypic.com/343l05i.jpg

Delicious with some sliced tomatoes drizzled with dressing.
http://i44.tinypic.com/2cpwao6.jpg

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20