A lovely evening

  Your blurry downtown Rochester street scene

 Our good pals Jack and Linda are in town for a quick visit after spending much of the Winter in their Berkshires home - and before heading to Florida for Twins Spring training. No photos of food, because , strangely! some folks think taking pictures of their food is odd... go figure.
We started off with a delicious cream of potato soup, then a really good [ you should try this! ]

Pecan-Crusted Pork with Orange-Maple Glaze

1 pork tenderloin (about 1½ pounds) Salt and freshly ground black pepper to
taste 
4 tablespoons maple syrup, divided 1 cup pecans, processed to coarse meal in
food processor2 tablespoons flour Juice from 1 orange 1 tablespoon cornstarch 2 tablespoons olive oil ½ teaspoon ground cumin ¼ teaspoon cayenne pepper
Cut pork tenderloin into 1-inch slices and
flatten them with the palm of your hand.
Season slices with salt and pepper on both
sides.
Put 3 tablespoons maple syrup in a
shallow, wide bowl. Mix together the
ground pecans and flour in another
shallow, wide bowl.
Stir together orange juice and cornstarch in
a small bowl and set aside.
Coat both sides of the pork slices first in
the syrup, then coat both sides of the slices
in the pecan mixture. Heat the olive oil in a
12-inch skillet over medium-high heat. 
Place pork slices in a single layer into the
hot skillet. (You may need to work in
batches.)
Top with remaining pecans and syrup in
dish.
Cook pork 3 to 4 minutes per side or until
the meat is cooked through. Remove from 
skillet and place on warmed serving
platter. Cover with foil to keep warm.
Add the orange juice mixture, remaining
tablespoon of maple syrup, cumin and
cayenne into the pan. Cook, uncovered,
stirring occasionally, until the mixture
thickens slightly, 1 to 2 minutes.
Pour sauce over pork slices and serve
immediately.
Makes 5 to 6 servings. 


A large time was had by all.