Yesterday I got all the big stuff done for the event this weekend. I cut vegetable. I packed a pavilion in my car. I found my chairs. I baked ROAST PORK TENDERLOIN WITH PEAR, DRIED APRICOTS AND RAS EL HANOUT*. Can I say, “YUM!”
All I have left is to pack my personal clothes and the baby’s clothes.
This is the point in event planning where I pack STOOPID. (It’s where my husband quips, “Take Stoopid out of the bag.”) I start chomping at the bit to JUST. GO. My husband tells me I have more fun planning than actually going. He may be right. I love to plan for all kinds of things. I tend to fret on the day of the event. But, I way plan good.
Do you like planning or doing?
* ROAST PORK TENDERLOIN WITH PEAR, DRIED APRICOTS AND RAS EL HANOUT
1/4 cup (1/2 stick) unsalted butter
4 teaspoons Ras el Hanout
5 ripe pears, peeled, cored, each cut into 6 wedges
3 tablespoons olive oil
1 onion, chopped
9 ounces dried apricots, soaked in warm water 30 minutes, drained, chopped (about 2 cups)
1 1/2 cups canned beef broth
1/4 cup honey
2 1-pound pork tenderloins
1/2 cup slivered almonds (about 4 ounces), toasted
Preheat oven to 425°F. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons ras el hanout and stir 1 minute. Add pears and sauté until tender, stirring occasionally, about 4 minutes. Transfer pears to plate.
Heat 1 tablespoon oil in same pot over medium heat. Add onion and apricots. Sauté until onion begins to soften, about 3 minutes. Add broth and honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears to pot. Remove from heat. (Sauce can be made 2 hours ahead. Let stand at room temperature.)
Mix remaining 2 tablespoons oil and 2 teaspoons ras el hanout in small bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to roasting pan. Roast until meat thermometer inserted into center of pork registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand 10 minutes.
Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon sauce and pears over pork. Sprinkle with almonds.