The cycle of seasons is upon us again. In Colorado Springs we have brilliant colors in the mountains, and in town, a week of drizzle and rain and lower temperatures that require a wrap.
Last Wednesday when my husband and I were driving to our aerobics class, we saw a crowd of red and blue and green and yellow umbrellas crossing a downtown street (with people, of course). It seemed more like London than Colorado Springs. Rainy days here tend to be the exception.
Our son from California has been here this week, and he is enjoying the rain. I loved cooking for him, bringing out some of my special recipes, of which our recipe for this month is one. It’s a recipe my co-author Dale cooked for us early on.
There’s only three ingredients, and I think you’ll have fun with it!
Pork Medallions with Blackberry Sauce
2 Thin Logs of Pork Tenderloin
Thawed blackberries or raspberries
4 Tablespoons cognac or red wine
- Thaw berries in microwave.
- Set oven at 200 degrees.
- Slice pork tenderloins into 12 medallions.
- Sauté pork medallions on both sides.
- Place in warm oven to finish cooking.
- Pour bag of thawed berries in skillet with grease.
- Mash blackberries until mushy.
- Add cognac or red wine. May need to add water.
- Place sauce on bottom of each plate. Then place pork medallions on top.
- Serve with steamed carrots (place on blackberry sauce) and tossed salad.
Serves 4 or 5 people.
Food for Thought
One item you often find in gourmet recipes is a sauce that adds flair. It’s a little something added that makes a giant difference. It’s more fun than plain, more interesting than bland.
“Sauce,” in the Shorter Oxford Dictionary, is defined as “A thing which adds piquancy or excitement.” To sauce something is to provide “a pleasing accompaniment or make pleasant or agreeable.”
I’d rather have pork with a good sauce than pork plain, the same with hamburger meat. One recipe our family enjoys is hamburger stroganoff. To crumbled hamburger meat cooked with onions, you add mushroom soup and sour cream and heat till its creamy. Yum!
I believe if God were going to eat a chicken breast, he would make a spicy sauce for it. He’s the God of abundance, of creativity and surprise.
One of the first sauces we learn to create when we delve into cooking is the béchamel sauce. The ingredients are simple: milk, flour, butter. There are six basic ways to vary the béchamel—mornay sauce, veloute sauce, cream sauce, Nantua sauce, cheddar cheese sauce and mustard sauce. Then there are numerous ways you can vary each of these variations! Sauces add delightful variety to the same old, same old.
God is the God of creativity. His world is filled with infinite variety. He didn’t make only one kind of tree. He made thousands of kinds with varieties within varieties. Every sunrise is different, every cloud formation an original. Every human being is unique. It’s amazing!
Madeleine L’Engle in her book Wrinkle in Time depicted a world where, after school, all the children in the neighborhood bounced their balls at the very same time and in the same rhythm. Then all the mothers appeared on their porches and called their children in for dinner at exactly the same time. Sameness. Can you imagine how boring that would be?
God is a God of sudden surprises and joy. And when we live creatively we are manifesting the fact that we are made in the image of God.
So let’s join in on some of the fun by trying out this blackberry sauce for our tender pork. Our guests will love it, and I’m sure God will be delighted.
“Rejoice in the Lord always; again I will say, rejoice.” (Philippians 4:4)