This is how I think the universe works.
When you want something very badly, you can usually pull it out of the ether and into your reality.
Sometimes, all it takes is a little ingenuity, and that precious something is right around the corner. Other times it takes months of wishing for it. Months of searching for it. Months of realizing that you don’t know a lick of French, and are never going to know how to spell something you heard once in French, because YOU DON’T SPEAK FRENCH.
And sometimes it just takes writing a blog for 6 months, and your wish arrives on your doorstep.
Just like magic.
A brand spankin’ new cookbook called Simply Suppers by Jennifer Chandler.
With recipes in it like *breath, breath* Croque Monsier, a recipe I saw and pined for after watching “It’s Complicated.”, but could never find because I couldn’t speak French, and therefore couldn’t understand what Meryl Streep was saying.
And, dare I say it? A recipe for Double Decker Peach Cobbler. OH. MY. GOODNESS.
Is that even legal? Seriously. I thought you had to have so many peaches per square inch. Mandatory fruit and vegetable obligations. I never dreamed you could have more cobbler per square inch. Nobody ever told me you could do that.
There are pastas, soups, sandwiches, desserts that will make you SQUEAL with delight. Over 100 recipes with mouth watering photos to make you salivate just. a. little. bit. more.
All my favorite comfort foods are in the book, which is just about everything my mother used to make for me when I was a kid. And very likely, your mother too, since there are recipes that span every continent I can think of.
The food is delightful, simple, and made with ingredients that don’t cost a fortune. And the ‘piece de resistance’, the recipes are easy to make. No long elaborate instructions, or crazy cooking techniques, just basic simple good food (hence the name Simply Suppers).
Chandler has other extras like 20 recipes that you can freeze (for when you don’t have time to cook), 10 things you can do with chicken to turn leftovers into something delicious, and 30 recipes that can be made in about 30 minutes. Impressive. I love this book.
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Yesterday, I had exactly NO minutes to cook supper. No, I’m not exaggerating. No minutes had I.
Which incidentally, was the day I gave myself to try out one of Chandlers recipes. Either she’ll come through with flying colors, I thought, or dinner will flop, and my review will be ummm. . . .awkward.
Dinner was fantastic. All four of my kids had seconds, and my husband (who ate dinner at work) ate again when he got home. Not too shabby.
This is the perfect recipe to make, when time is of the essence. It’s super easy, super delicious, and super healthy.
You can see a video of Jennifer, learn more about her book, or visit her blog at http://www.cookwithjennifer.com/
Apricot Pork Tenderloin
from Simply Suppers by Jennifer Chandler
1 pork tenderloin (about 1 1/4 pounds), trimmed
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 cup apricot preserves, divided
1 1/2 cups water
1/2 teaspoon dried thyme
- Preheat the oven to 395 degrees.
- Rinse the pork tenderloin and pat it dry with paper towels. Generously, season with salt and pepper. In a large cast iron or oven proof skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Sear the tenderloin until well-browned on all four sides, about 3 minutes per side.
- Brush 3/4 cup of apricot preserves over the top and place the pan in the oven to finish cooking the tenderloin, about 15 to 20 minutes. Transfer the tenderloin to a cutting board with a well. Cover loosely with foil and let the pork rest about 5 minutes.
- Pour the pan drippings out of the pan and discard. Add the water to the pan. Over high heat, bring the water to a boil. Stir with a wooden spoon to scrap the browned bits off the bottom of the pan. Reduce the heat to medium and simmer until the sauce is reduced by half, about 5 minutes. Stir in remaining 1/4 cup apricot preserves and thyme. Season with salt and pepper to taste. Simmer just until the apricot preserves have melted into the sauce, about 2 minutes.
- Thinly slice the tenderloin and serve with the sauce spooned over the top.
*If you are unsure if the pork (or any other meat) is fully cooked, use a meat thermometer. Pork is safe to eat when it is cooked to an internal temperature of 155 to 160 degrees.