Berry & Spice Syrup

At our house, when you ask Fearless the days of the week, he'll tell you: Monday, Tuesday, Wednesday, Thursday, Friday, Pancake Day, Sunday.

This Pancake Day, we were out of our usual maple syrup, so I made this sauce instead.  T-Man told me that from now on, we should skip the maple, and just make this stuff every week. 

I think he might be right.

This would taste great over french toast or maybe even angel food cake too.

Berry & Spice Sauce

1/2 cup sugar
1 Tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
2 cups fresh or frozen mixed berries (I used a frozen mixture of blueberries, raspberries, strawberries, and blackberries)

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg.  Gradually stir in water until smooth.  Bring to a boil; cook and stir for 1 minute or until thickened.  Stir in berries; return to a boil.  Reduce heat; cook and stir for 5 minutes.  Serve warm.

(Modified from allrecipes.com)

Apricot Glazed Pork Tenderloin

I found this recipe in my Very Virginia cookbook.  I was looking for something new, but simple enough that I wouldn't be spending the whole day Sunday figuring it out.  This recipe would have fit that description...except I didn't read the recipe instructions very well and you are supposed to let it marinate overnight. 

Oops. 

We barbequed chicken on Sunday instead, and enjoyed this pork tenderloin on Monday night after it had it's required marinating time.  It was well worth the wait--the kids all asked for 2nds and 3rds and Dr. C and I about had a brawl over the last piece.

Apricot Glazed Pork Tenderloin

1 1/2-2 pounds pork tenderloin
1/4 cup soy sauce
1/4 cup cider vinegar
2 Tablespoons dark brown sugar (I used light brown because that's what I had)
2 Tablespoons honey
2/3 cup apricot preserves
1 1/2 teaspoons Dijon mustard

Place tenderloin in a large shallow dish (or a gallon-sized ziploc bag).  In a small bowl, combine soy sauce, vinegar, brown sugar, and honey.  Pour mixture over tenderloin.  Cover and refrigerate overnight.

Preheat oven to 350 degrees.  Drain tenderloin, reserving marinade, and place in a large shallow baking pan.  Spoon 1/4 cup of the reserved marinade over tenderloin.  Bake 30-40 minutes, basting every 10 minutes with the remaining marinade.  Remove from oven and drain marinade.  In a small bowl, combine preserves and mustard.  Spoon over meat.  Bake 10 additional minutes or until a meat thermometer regiesters 160 degrees.  Cut into thin slices and serve with apricot mixture.