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Life is good


Call Kenny Loggins
5 Year Member
So, I'm heading to Hawaii on Tuesday for work so I'll be packing tomorrow night. As a result the wife and I did Valentine's Day dinner tonight. Roasted a pork tenderloin in a burgundy wine and made a gravy out of the juices/wine to pour over the pork and a roasted potato medley. Finished up by poaching a couple of pears in a syrup made with the remaining burgundy and had them over ice cream.

Nothing wrong with knowing how to cook boys! Have a good time while I'm in the tropics...aloha!

Pork Tenderloin:

Place a 2 lb pork tenderloin in a 9"x13" baking pan
sprinkle with 1/2 tsp each of salt, garlic powder, and freshly ground black pepper
top with a thinly sliced onion and a sliced celery stalk.

Poor 2 cups burgundy wine over the tenderloin and bake 45 minutes uncovered in a preheated 350 deg oven, basting once or twice.

Pears (for 2):

1/2 cup burgundy
1/4 cup sugar
1/2 of a cinnamon stick
4 whole cloves
1 tsp vanilla
1 tsp lemon juice

add these ingredients to a small frying pan and bring to a boil, then reduce to a simmer.

Peel and slice 2 pears into spears and add to simmering syrup. Cook 10 min then flip and cook another 10 minutes.

Remove pears and allow to cool while reducing syrup for a few minutes. Serve pears on vanilla ice cream and poor syrup over top.
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