So I'm fixing the 2500HD, Air Layering Peach & Nectarine trees, installing ETEC Diagnostic software on a spare laptop and diagnosing a problem with the engine of my Skeeter and I get Hungry. That Hangry Hungry as all I ate this morning was a fat slice of Banana Bread, the last slice. I come in out of the shop and pull out a pork tenderloin pack from Wally World that I sliced into 1-1/2 inch chunks then brined in a saltwater bath for 7 hours. After dumping the tenderloin in a colander to drain well I dredged the pieces of pork in a mixture of AP Flour Black Pepper Granulated Onion & Granulated Garlic for 5 minutes. Opening the Blast Chiller to survey what I have to work with I see a container of LSU Purple Figs, Whole Button Mushrooms, & Baby Spinach. I course slice & chop the figs and mushrooms and set aside.

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Placing a large Lodge Cast Iron Enamel pot on the Range I started by melting about a 1/2 cup of pure Lard. Once hot I fried off a crust on all the tenderloin then placed the pork in the Warmer till needed.

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While the pork rests I put a sliced purple onion in the dregs to clean off the bottom of the pot then add 3 toes of minced fresh garlic just cooking till fragrant.

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Now comes the figs & mushrooms sauteed till 1/2 cooked before adding some of the Dredge for a light Roux.

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Once I had the raw flour taste cooked off in went a full cup of Blueberry wine.

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I cooked the alcohol off quickly then added a Pork Stock and Distilled Water (our tap water smells of chlorine) and brought everything to a simmer.

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Now that a good simmer is happening I added 3 very full handfuls of Baby Spinach to wilt it down.

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Now I'm thinking the Pork needs to go for a swim.

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I had a quart of heavy cream so a cup of that went in too. Simmering to cook the Pork I hunger was growing. Usually tasting and adjusting seasonings I kinda put off the Hangrys but it didn't happen today. No time for anything but instant mashed potatoes which was just fine.

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Really a remarkable Pork Tenderloin dish. Fruity notes, robust background in the gravy, pork so tender you didn't need a knife. I'm writing it down here because this will be cooked again. Really a fantastic, unique flavor.