In article >,
koko > wrote:

> 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

Saw it over on a.b.f.

Magnificent!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.