And by you, I mean you, Daylight Savings.
Your existence in the summer is pleasant and all, but when you went on your way a few weeks ago you left behind nothing good.
Specifically, you left me with darker evenings, higher electricity bills, and lower after-work productivity. All not good. And even your brighter mornings are temporary, and just all-around sub-par.
To communicate my feelings correctly, according to Effective Communication Styles 101: I don't feel as though you understand me. Sure, I've had 30 years to get on board with you, and overall I think I've coped quite well with your comings and goings. But this is my first fall/winter as a food blogger, and really, why do you have to make my life so difficult? (OK, that phrasing wasn't so much in the book.)
Please change, get it? Fast.
Phew. I feel a little better now that I got that off my chest.
I don't mean to be Debbie Downer on this mid-November Thursday, but this lack of daylight is putting a serious cramp in my blog style. How, exactly, does the universe expect me to work full-time and then race home in time to make and photograph dinner before the sun goes down?
Turns out, it doesn't. I'm the one who places such ridiculous demands on myself, afterall. Oopsy.
So, I'll need to improvise for the next few months, and, well, you may have to be a tiny bit patient with my poorly-exposed, under-lit pictures here and there. You guys are the best, though, so I'm not (too) concerned.
Tonight's dinner is brought to you by Workplace Flexibility. (Daylight Savings, you've been replaced.) Working from home once a week has many perks, and throwing together this easy roast pork tenderloin on my lunch break, and then photographing the delectable results 3 hours later while the sun is still out, is one more to add to the list.
I used a 2 lb pork tenderloin for this weeknight dinner, and had plenty of leftovers, but you could easily substitute a pork shoulder to feed a crowd. It's a no-brainer easy-as-pie recipe, although not exactly quick, but the slow-roasted taste was worth the time, and the delicious roasted apples and onions drizzled over the pork were enough to lift my spirits today. You know?
You do what you gotta do, Daylight Savings. I'll be ok.
Braised Pork Tenderloin
Apples and Onions
Apples and Onions
Adapted from The Pioneer Woman Cooks!
Yields 4 servings
2 lb pork tenderloin, trimmed
2 tbs canola or vegetable oil
4 c apple juice
1 c beef broth, fat-free
3 apples, cored and cut into wedges
3 medium onions, sliced
1 bay leaf
2 tsp fresh thyme, chopped
Heat the oil in a large pot or dutch oven over high heat. Sprinkle the pork with salt/pepper, and add it to the hot pot. Sear on all sides until brown (about 2 minutes per side).
Add the apple juice, broth, apple wedges, onions, bay leaf, and thyme. Bring to a boil, and then reduce heat to low. Cover and simmer on the stove for 1 hour (up to 3 hours if using a pork shoulder). Alternatively, you could place the pot in a 300 degree F oven. Your choice.
When the pork is done, remove it and the apples and onions to a platter. Raise the heat to medium-high and boil the liquid, reducing it until thick.