Everyone had a great time at a family dinner this week at Patty + Andrews. We fed the kids then they played while we ate before the girls left for the 100+ Women Who Care meeting.

Serious -Where-Is- My-Dinner Faces


Silly Faces.


Andrew made a delicious meal, as usual. On tonight’s menu was an olive + plum pork tenderloin that was to-die-for good. I am not even a big fan of meat these days but this was amazing. It was moist, sweet, salty and savory – all together.


On the side – I brought a salad and he made a fantastic zucchini risotto.


I will try to get the recipe for risotto but in the mean-time, make this pork for your friends and family!


GQ Pork Tenderloin

(recipe from GQ website)

  • 1/2 cup olive oil, plus additional for browning meat
  • 1/2 cup red-wine vinegar
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 2 bay leaves
  • 1/2 head of garlic, peeled and finely chopped
  • Small handful of fresh oregano and thyme, chopped
  • Salt and freshly ground black pepper, to taste
  • 2 pork tenderloins, 1 to 1 1/2 pounds each
  • 1 cup dry white wine, plus more for deglazing
  • Low-sodium chicken stock
  • 1/2 cup brown sugar

  1. Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, thyme, and salt and pepper in a large bowl. Add the pork and stir to coat. Cover the bowl (or transfer contents to a big Ziploc bag) and refrigerate for a couple of hours or overnightHeat the oven to 400 degrees.
  2. Remove the pork and wipe it off, reserving the marinade.
  3. In a medium roasting pan over medium heat, add a few tablespoons of olive oil and brown pork on all sides, for a few minutes total.
  4. Remove pork to a plate and add a couple of splashes of the white wine to the pan to deglaze the tasty bits. Turn off heat.
  5. Place pork back in the pan. Pour marinade, olives and all, over meat and add 1 cup of wine and enough of the chicken stock so the liquid reaches halfway up the sides of the meat.
  6. Sprinkle pork with the brown sugar.
  7. Roast, basting once with the pan juices, until an instant-read thermometer hits 140, 15 to 20 minutes. Remove to a cutting board. Let pork rest for 5 minutes.
  8. Meanwhile, place the roasting pan over one or two burners on medium-high and simmer to reduce the sauce a bit.
  9. Slice pork into medallions.
  10. Sauce the pork and pass the remaining juice in a gravy boat.