Pork Loin with Pinot Noir Sauce

I have my camera and my favorite person to cook for back.

And so you get, 

New Posts!

I know. 

The world waits with bated breath. 

Or at least Mom and Big :o)

So here is yesterday's creation:

http://www.foodnetwork.com/recipes/claire-robinson/pork-loin-with-pinot-noir-sauce-recipe/index.html

As I said before, I love pork tenderloin and am always on the 

look out for new things to do with it.

This was great and really easy. 

The hardest part was educating myself about Demi-Glace.

I happened to walk away from the TV as Claire

was explaining what it is and how you make it.

Big mistake. 

All I knew about it was somebody named

Escoffier had something to do with it and it takes a really 

long time to make. 

Oh, and that my FB friend Maggie had been interested in making it 

from scratch. 

Once. 

So, at least I knew who to ask for recommendations 

as to a good brand. 

First good call. 

Second good call?

Saying something to the sales person at Williams Sonoma 

about how expensive this stuff was ( $29 for 10 oz)

and that my recipe calls for 2 cups of the stuff!

Uh, it's a concentrate. 

A couple of tablespoon mixed with 2 cups of water should do it. 

Can you imagine what I would have wound up with!?

So crisis averted. 

And I am actually (actually) happy I discovered the stuff.

It has a really deep flavor and the package suggests

adding it to stews. That sounds fantastic.

Lessons learned:

Do NOT walk away from the television. 

Keep someone smarter that you in your back pocket.

Talk to strangers and tell them everything you know. 

Oh, and, Demi-Glace = good thing!