But I’ve posted a recipe you can use ANY night.  It’s makes for a special evening no matter the day of the week you make it, holiday or no holiday, company or just the family or a candlelight dinner for you and your hubby.  Do you get what I’m saying?  You can make this dish any night.View Image

Roasted Pork Tenderloins with Cranberry-Port Sauce

Whoa, whoa, whoa, WHOA!!  Don’t freak out.  I realize there are a few things you might find reason enough for an accelerated heart rate and a few sweat glands kicking into high gear.  But RELAX…  let me explain your fears away.

First of all, while Port IS alcohol, you are going to be cooking and therefore you don’t need to worry about intoxicating any of your toddlers or your 90 year old great-aunt Mabel.  But, if you really have an aversion to using alcohol in your recipes, you can leave it out.  It will alter the taste some but the sauce will be scrumptious none-the-less.

Second of all, don’t be intimidated by the lengthy recipe title.  Not only is an easy recipe, despite the way it appears, but both the sauce and the pork prep can be done the day.  That means the evening of, you just have to reheat the sauce, make your sides and spend 30 minutes cooking the already-prepped pork.  Easy- schmeasy I tell you!  That leaves several hours the day of the meal for eating bon-bons and lounging by the pool. 

Uhhh, yeah.  Wish I’d thought of that when I fixed it today!  Dang it! 

Note to self: buy bon-bons, sunglasses and install a pool in preparation for next time this meal is on the menu.

Third, you should know that I can’t cook pork very well.  Ham – yes.  Pork Roasts – so-so.  But anything beyond that, I have a curse put on me by the pigs of the world.  I’m convinced of it.  But this recipe?  I don’t know what it is but I can do it!!  And given my track record, if I can do it, so can you!  So don’t let the fact that this is a piggy recipe put you off.  Take a chance… you might find, like I did, that this is one you can pull off every time. 

Fourth, this isn’t my recipe.  As much as I don’t want to mention where it came from, simply because it’s a magazine that I found intimidating 70% of the time, I also want to give credit where credit is due.  So please give all credit to Bon Appetit, the October 2001 edition.  Yes, I’ve been making this recipe for 8 years. 

Except that’s not possible, unless I started cooking it when I was 13.  Right?   **a-HEM!**

Now, before you click on the recipe link, take a few deep, cleansing breaths… I’m going to join you since I just about had heart failure a few sentences ago when I realized I’m getting old…  In…. Out…. In… Out…. In…. Out…. Are you calm now? 

Okay, you can go take a look at the recipe now.