Tuesday, March 1, 2011


Well we have a winner.. It is Pat she commented and liked the most times in the month of February...CONGRATULATIONS! So her Giveaway gift is an insulated Lunch Bag.. there are even goodies inside but I do not tell.. If Pat wishes to share once she gets the bag then she can.. Pat I am coming down on Thursday for my deliveries and I know that you are working that day so please send me a message as to where will be a safe place at your home to leave the gift... Hope you enjoy and it was real hard not to keep this for myself as this bag would look great with the hotrod as they are the same colours.. This lunch bag idea has given me inspiration as to having one week this month doing just lunch ideas..


1 Tbs butter
3 medium red onions (about 1½ lbs.), thinly sliced
2 tsp granulated sugar
1 tsp salt, divided
¼ cup water
1 lb pork tenderloin
1 tsp coarse ground black pepper
1 Tbs chopped fresh rosemary
1 clove garlic, minced
2 tsp olive oil

1. Preheat oven to 475°F.
2. Heat butter in a large skillet over low heat until melted. Add onions, sugar, ½ teaspoon of the salt, and the water; bring to a boil. Cover and simmer until water has evaporated and the onions are fork-tender, about 20 minutes. Remove from heat and keep warm.
3. Sprinkle pork with pepper and remaining ½ teaspoon of salt. Spray a nonstick skillet with nonstick spray. Add pork and brown on both sides, about 5 minutes. Transfer to a small roasting pan. Mix the rosemary, garlic, and oil in a small bowl . Rub the mixture over the tenderloin. Roast until the tenderloin reaches an internal temperature of 160 degrees , about 10 - 15 minutes.Let stand 10 minutes until slicing into 1" slices. Spoon the onion jam over the pork.
Homemade Baking Powder and Buttermilk
Don't you hate when you're in the middle of baking something and then notice that the recipe calls for an ingredient that you have either used up or rarely buy? I am not sure if I have already shared this tip with you but I learnt this from Guy's mom. To make buttermilk, just add 1 tsp. of white vinegar to 1 c. of milk. Let it sit for about a minute and the vinegar will both thicken and slightly curdle the milk. You'll want to use it quickly because if you try to make this in advance, it can sometimes cause the milk to separate after a bit.
When truly desperate, I've actually used this "buttermilk" in the place of sour cream in baking recipes. Just add in 1/2 c. more flour and you'll be good to go.
Now for the baking powder:
Just combine 1 tsp. baking soda, 2 tsp. cream of tartar and 1 tsp. corn starch; sift together.
Wasn't that ridiculously easy? Gramma Ferrie told me about this tip. You should store the baking powder in an airtight container.
Well off to the dungeon again today.. Just about done all my orders before we go and I want to have Friday free so I can relax a bit and finish my packing and then I will not be running around EARLY Saturday morning like a chicken with my head cut off.


  1. I am new to the world of pork tenderloin so I can't wait to try this recipe! The red onion jam sounds delish :)

  2. I Love pork tenderloin... the nice thing about the onion jam is that it gets put on the pork when you are ready to serve. So if someone does not like onions they can have it just plain....

  3. I would like one of those lunch bags but "pink" mom, so if you find another one let me know