In the mean time we decided Atlanta would be an alternate vacation spot. We can stay with my little sister and there will certainly be things to do. What Isaac has decided to curve east after coming ashore and Atlanta is going to get up to 8 inches of rain.
Friday after work we go to get in the car and hear a loud popping sound. The car will not start. The car was towed to the dealer. They called Saturday to say that the temperature sensor was bad and it thinks the car was overheating and shuts down.
Well before going on vacation I should update the maps on my GPS. Ok the GPS won't install the new maps. Email Garmin support. After three days they have me send them files from my GPS as I have apparently discovered a glitch in their GPS that won't let certain models be updated. Glad I paid for that lifetime of updates. Actually they are working with it and trying to get it to update without me returning the unit.
Maybe we should stay home and work.
Pork Tenderloin with Apple-Blueberry Chutney
1apple, seeded and cored and cut into small pieces
1 pint blueberries
1/4 cup orange juice or lemon juice
2 tsp balsamic vinegar
1 tbs sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Put everything in a pan over medium heat. Cook until fruit is soft and liquids have almost evaporated. You will have a very thick fruit with a thick sticky sauce. If you serve over mixed greens like I did you can leave some of the liquid and drizzle over the greens like a salad dressing.
1 pork tenderloin
olive oil, just enough to cove meat
salt and pepper to taste
Pre-heat a grill to medium.
Drizzle olive oil on tenderloin. Sprinkle salt and pepper on pork tenderloin. These are the pork tenderloins that come 2 to a pack and are long and skinny. I have mentioned these before and someone always confuses them with a pork loin which is much larger like a roast. Place tenderloin on grill and close the lid. Cook for 8 minutes. Flip the tenderloin over close the lid and cook for 6 minutes. Turn grill off and leave tenderloin on the grill for 6 minutes with lid closed. This will give you slightly pink and very juicy tenderloin. You may have to adjust the cook time a little based on your grill.
I served this on a bed of mixed greens with a few pecans thrown on top of the greens. Then I sliced the tenderloin at an angle to give me long skinny slices. Then topped the pork slices with chutney.