This is a fly-by post tonight. It was a long weekend in Pullman, WA at the baseball tournament at WSU and we're glad to be home. The weather was fine: a little warm, but with a breeze, so we couldn't complain. Especially after the cool spring we've had! We welcome any opportunity to manufacture vitamin D! The team won 1 and lost 3. . . not so good. But Ben did well. After a spectacular play at short on Sunday afternoon, the announcer announced that the 30-year veteran coach from WSU, the 4th-winningest coach in the NCAA, yadda, yadda, yadda, . . . was in the stands! And in the half-inning after that play, Ben hit a 2-RBI single. Somebody got a good show! (And if it was only ME, I'll say that it was a good one!)
Here's the info I found on this 'legendary' coach that graced the stands with his presence:
"Chuck "Bobo" Brayton, Washington State
When Fredrick Charles "Bobo" Brayton retired from Washington State University at the conclusion of the 1994 season, he ranked as the fourth winningest baseball coach in NCAA D-I history, as well as the winningest Cougar coach of all-time. However, his final record of 1,161 wins, 523 losses and eight ties only tells part of the story. During his 33 years at the helm, Brayton was not only a winning coach, but also an innovative leader in NCAA baseball. He has received the NCAA's Distinguished Serve Awards on behalf of the College World Series and the NCAA Rules Committee and the Lefty Gomez Award for service and contributions to collegiate baseball. He has been inducted into numerous halls of fame, including the WSU Athletic HOF and the AACBC HOF. He championed several rule changes during his career to make college baseball safer and more popular and helped develop the College World Series post-season playoff system that was so popular for many years. He was chair of the NCAA Baseball Rules and College World Series committees for seven years and was chair of the committee to relocate the ABCA Baseball Hall of Fame. Regionally he was named Pacific-10 Conference Northern Division coach of the year five times, West Coast NCAA regional coach of the year once. His teams won 21 conference titles in his 33 years. Now retired Brayton lives on his farm near Pullman and is still a frequent visitor at Bailey-Brayton Field, named in his honor and the home of WSU Cougar baseball."
The field our guys played on was named after him and HE was in the stands. . . pretty cool, in my book.
(A parenthetical note about vitamin D: Did you know that you can ONLY manufacture vitamin ON your skin? Of course, you can take a supplement. . . and if you don't live in a sunny climate, you SHOULD take a vitamin D supplement—liquid is preferred! It's advised that you should be in the sun only till you start feeling the burn, and THEN put sunscreen on, but not until. You need vitamin D and can't get enough when you consistently put sunscreen on before you are exposed. Of course, you should always wear a hat, or cover your facial skin, but expose your legs or your arms so you can get vitamin D! Do some research on it. . . you'll learn 'a-plenty'!)
We are back home, having traveled yesterday afternoon across this great state of ours. Remember how I told you it was so beautiful, but that I couldn't take pictures while I was driving? Aly and I visited a little shop in downtown (used loosely!) Pullman and happened to have visited the facilities while we were there. This poster was in the 'space' and (confession ahead: I took a photo.)
The hills actually looked like this and I thought the artist did a great job of capturing the surroundings. (LENTIL festival? 20th? Really? In Washington? I guess they go with garbanzos?)
On to the subject. . . My husband told me that his mom called wanting the recipe for the sauce I used for the pork tenderloin I made when they were here so I thought I would tell you the backstory and give you the recipe.
OK. . . so there's not really a 'backstory' and there's not really a 'recipe'. I've made Pork Tenderloin with Cranberry-Red Onion Compote for years (since my friend, Cindy, and I joined up to make the Sunset menu monthly—when? Oh when. . . will Cindy start her blog?!). It's a simple recipe, but one evening I didn't have all those ingredients so I changed it ALL up! Instead of cranberries, I used apricots. Instead of onions, I used garlic. Instead of vinegar, I used soy sauce. . . and ended up with MY OWN RECIPE!
I'm always quipping that I never create anything of my own, that I can read recipes really well, and that I'm fine with cooking that way. It's kind of like writing: there's only eight universal stories throughout history, but multiple characters and subplots. I'm SO fine with letting someone else come up with something new. . . I'll just make it my own with MY ingredients and in MY kitchen. Well, this recipe is just one of the eight stories with its own characters and subplot.
I'll share it here, then e-mail my mom-in-law to let her know how I created it.
APRICOT-GLAZED PEPPERED PORK TENDERLOIN
- Preheat oven to 400˚.
- Generously salt and pepper two pork tenderloins –about 2 lbs. (plus or minus, whatever) total.
- Put an oven-proof skillet (or any other skillet—I'll tell you what to do if you don't have an oven-proof skillet! For Pete's sake. . . don't go buy one to make this recipe!) on high heat.
- When the skillet is hot, put a little olive oil in it and immediately place the tenderloins in the skillet. It will sizzle immensely and immediately cause your home to smell like the best restaurant in Paris! You'll have to clean your stove top, but it will be worth it. . . promise!
- Brown the tenderloin on all sides, but do NOT cook through.
- IF you have an oven-proof skillet, turn the heat off on the stove and put it in the oven. If you DON'T have an oven-proof skillet, transfer the tenderloin to an oven-proof casserole dish and continue as directed.
- Place the tenderloin in the oven and bake till the instant-read thermometer reads 160˚F. It will only take about 20 minutes. If you don't have an instant-read thermometer, go buy one. I'm not kidding. . . you can use it for so many things! Like making sure the milk temperature is right for your latte! (Obviously, mine is from Starbuck's!) Or just for checking meat in the oven! You could also get one of those thermostats from Williams-Sonoma that is magnetized. You set the temp and it beeps (or talks!) at you when it's done. I don't like beeping things so I'm fine with the instant read.
- Meanwhile, back at the ranch, mix together: 1 cup apricot preserves (I use Bonne Maman's—and sometimes, I use the whole jar and just don't quibble about exact amounts!), about 1/3 c. soy sauce, 2 cloves garlic, 2 t. Dijon mustard, salt and pepper to taste.
- When the tenderloin registers about 145˚, brush it with the apricot glaze and let it finish in the oven. When it is done, take it out, pour the rest of the glaze on it and let it sit for 9-10 minutes. It will cook a little more, the glaze will soak in, and the slicing will be enticing. (Oooh, 'I made a rhyme! I get to see my boyfriend before bedtime!'—my mom always said that.)
- So, that's it. . . . cook up a little jasmine rice, maybe a green veggie or salad and voila! À table!
I've never written a recipe before! So if this doesn't make sense, be sure to leave a comment with your question. You could e-mail me directly, but if someone else has that exact question, it would be most beneficial to have the answer HERE, in a public place. (It will save me e-mails!)