Project 365 Day 237: Pork Loin With Cherry, Blueberry And Bacon Sauce

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Dinner tonight was some pork loin from Costco that I grilled up on the Big Green Egg. I had some Blueberries and Cherries in the fridge along with some bacon, so I made a sauce with that to go over the Pork (see recipe below). I served it with some grilled Asparagus (also from Costco). The sauce went perfect with the Pork and the Asparagus was just tender enough. An excellent Dinner!

Big Green Egg Grilled Pork Loin with Cherry, Blueberry & Bacon Sauce.

Here’s the recipe for the sauce:

  • one cup pitted cherries
  • 1-2 cups blueberries
  • 2-4 strips of bacon cooked until done
  • one small yellow onion chopped
  • 1 tablespoon Truvia sweetner
  • salt and pepper to taste
  1. Cook the bacon in a frying pan, adding the chopped onions for the last few minutes
  2. Remove the bacon from the pan and then pour the bacon drippings and cooked onions into a medium saucepan
  3. Chop the bacon up into small pieces
  4. Add the cherries, blueberries and chopped bacon to the pan and simmer over low heat for 15-20 minutes or until the fruit is very tender.
  5. Add the Truvia, salt and pepper to the sauce to taste.
  6. Serve over the cooked pork loin (medium rare is best).
  7. Enjoy!

 

Project 365 Update-Frozen Beer to Fresh Fish

I’ve had a busy week so here is my update to my project 365. These last six days include a frozen beer, some veggies, a bird, a choo-choo, a very tired bike rider and some fish. Enjoy!

Day 122-Frozen IPA

A few days ago I asked Pam to put a beer in the freezer to “quick chill” it. Well, today I opened the freezer to find this, a completely frozen IPA:

Day 122-Icy IPA

I thawed it out (it took 3 hours) and poured it into a glass.  Surprisingly there was still a tiny bit of carbonation and as I poured it into the glass the head froze into a whipped cream texture.

The flavor was still there as well. It was drinkable but not as good as if I hadn’t forgotten about it and let it freeze in the first place.

Day 123-Chicken and Chard

We eat a lot of greens. One of our favorites is Swiss Chard. Tonight we had it with some boneless chicken thighs.

Day 123-Chicken and Chard

Day 124-Male Cardinal

This little guy stopped by the birdbath on our deck for a late afternoon drink. The light was fading a little so the shutter speed was 1/4 second. As a result I got little blur in his “crown”.

Male Northern Cardinal

Day 125-Chattanooga Choo-Choo

We drove to Chattanooga, TN on Friday so I could ride in the 3 State 3 Mountain Century. We ate Dinner at the Terminal Brewhouse, a nice brewpub in downtown Chattanooga. The pub is right across the street from the Chattanooga Choo-Choo Museum and the sign for the museum is visible from the patio. I took this image and ran it through Topaz Adjust to bring out the colors in the sign.

Chattanooga Choo-Choo

Day 126-100 Mile Self Portrait

Here’s what I looked like after finishing the 2012 edition of the 3 State 3 Mountain Century, which was held in Chattanooga, TN. This was the 5th year that I have done this ride. It was 103 miles of cycling through Tennessee, Alabama and Georgia. The weather ranged from fog and rain to bright, humid sunshine. About 2,000 cyclists participated in this year’s ride which was the 25th anniversary.

As you can probably tell from the photo, I was tired and a little sore. I took this about 10 minutes after I finished but before I had any of the post-ride food, which helped considerably.

Self Portrait After Century Ride

Day 127-Something Fishy

We stopped by the local international market to pick up some fish for Dinner.

Something Fishy

Project 365 Update-Grass, Bacon, Birthdays and Bowling

This update to my project 365 includes days 116 through 121 and features some grass, bacon, a special birthday and bowling. Enjoy!

Day 116-The Grass Is Always Greener

Once again my legendary green thumb (in my own mind) has been put to the test, and once again it has failed miserably.

I put some topsoil and grass seed on top of a drainage ditch that I dug last year with the intention of actually having grass germinate and grow. But, as you can see in this photo, nothing is growing. All there is after nearly 3 weeks of faithfully watering is a green mulch path in my lawn. None of the grass has germinated yet.

I’ll keep watering but my hopes aren’t very high at this point.

The Grass Is Always Greener

Day 117-Fern Macro

 

Day 117-Fern Macro

Day 118-Return To Sender

I purchase a lot of stuff online and Amazon is one of my favorites. A couple weeks ago I ordered a circular polarizer for my new Canon 15-85mm lens. I thought I ordered the right size but when it arrived it was too big. Fortunately, their return policy is straightforward and easy to use. So, back in the box it went to be returned to Amazon. I’ll re-order the correct size later today.

Day 118-Return To Sender

Day 119-Happy Birthday Mr TDI

Today is the 1st “birthday” for our Jetta TDI Wagen. It’s 1 year (and 8134 miles) to the day since we picked up the car from the dealer. I decided to celebrate by giving it what it needs the most, a belly full of new motor oil. I use Mobil 1 5w-30 ESP Full Synthetic oil and an OEM VW/Audi oil filter. All set for another year of driving!

Day 119-Happy Birthday Mr TDI

Day 120-Bacon Wrapped Teenie Weenies

This was the final week of our bowling league. We always have a pot luck and for the 2nd year in a row we’re going to bring our “world famous” bacon-wrapped teenie weenies. As you can see from the picture we lovingly wrap each little teenie weenie in it’s own bacon blanket. To prepare them all we need to do is lay them out on a baking sheet, cover them with brown sugar and then bake for 30 minutes or so at 375. The result is some delicious bacon-wrapped goodness!

Don’t you wish you were in our bowling league? :-)

Day 120-Bacon Wrapped Teenie Weenies

Day 121-Bowling For Dollars

Tonight was the last night of or Fall/Spring bowling league. As you can see from the photo, our team, “Pins Beware”, is in 2nd place. We managed to stay there tonight meaning we finished with our highest overall placing ever!

My goal was to get to a 150 average by the end of this league and I fell just short with a 148. That’s up from the 143 I started with back in August of last year though, so I can’t complain.

We get a 3 week “off season” before the Summer league starts up.

Day 121-Bowling For Dollars

Project 365 Day Update-Marching Cadets, Bootlegged Beer And Bike Tires

We were out of town for a long weekend in Charleston, South Carolina and got some good photographs. Here’s the last few days worth of images from my project 365.

Day 111-Marching Cadets

 

Day 111-Marching

This was taken on Friday at The Citadel. We got there in time to see all of the cadets march around the parade field as they do every Friday. It was quite a show. I took a lot of photos that I’m just starting to go through but this one was the first from that day that caught my eye. I managed to get the cadets in mid-step and amazingly for me :-) the photo is pretty darn sharp.

 

Day 112-Charleston Window Box

 

Day 112-Rainbow Row Window Box

This was taken along the famous “rainbow row” in Charleston, SC. We spent most of the day on Saturday shooting whatever caught our eye. Rainbow row is a block-long section of brightly colored row houses along E Bay Street. Most of the houses had window boxes filled with all kinds of blooming flowers. This was one of the better photos I took of these.

 

Day 113-Drayton Hall

Here is an image I took on Sunday while we were visiting a historic plantation near Charleston called Drayton Hall:
The house was built in 1738 and was one of the largest homes in the entire country at the time, at nearly 11,000 square feet.

Day 113-Drayton Hall

I found a spot where I could frame the house with the large tree at the front of the lawn and used my Canon 15-85mm lens.

 

Day 114-Bootlegged Beer

Before we left Charleston yesterday I stopped by the Charleston Beer Exchange and picked up some beers that I can’t get here in Atlanta:
I got a couple of beers from Charleston brewer Westbrook as well as some tasty IPA from California brewer Green Flash, their West Coast IPA.

 

Day 114-Bootlegged Beer

Day 115-That’s How I Roll

 

Day 115-That's How I Roll

It was time to change the rear tire on my Cannondale road bike. Like I have for the past 6 years, I used the awesome Michelin Krylion Carbon tire. It is extremely durable (I get about 3000 miles out of one) as well as very puncture and cut resistant. There are some tires that are slightly lighter but they give up a lot in the durability department.

If you’re a road cyclist, the Michelin Krylion Carbon tire deserves your attention!

Project 365 Update Day 68 to Day 80

Yes, I’m still alive, just extremely busy. Between work, life and spending time demoing the new Adobe Lightroom 4 (which I’ll post more about here very soon), I’ve been lax in posting to this blog. Well, time to catchup a bit. Here are the last 10 days or so of my project 365 images from newest to oldest. I should be back on track with more regular posting here very soon.

Day 80-Backyard Azaleas in Bloom

Day 80-Backyard Azaleas in Bloom

Day 79-Snorting Pollen

Day 79-Snorting Pollen

Day 78-Five Guys Burgers and Fries

Day 78-Five Guys Burgers and Fries

Day 77-Mourning Dove

Day 77-Mourning Dove

Day 76-Spring Colors

Day 76-Spring Colors

Day 75-Time For A New Refrigerator?:

Day 75-Time For A New Refrigerator?

Day 74-Red Azalea Bloom:

Day 74-Red Azalea

Day 73-White Azalea Bloom:

Day 73-White Azalea

Day 72-Avocado and Shadow:

Day 72-Avocado and Shadow

Day 71-Is Lightroom 4 The Answer:

Day 71-Is Lightroom 4 The Answer

Day 70-Sushi Lunch:

Day 70-Sushi Lunch

Day 69-The Circle of Life:

Day 69-The Circle of Life

Day 68-Ginger Snaps:

Day 68-Ginger Snaps

Big Green Egg Slow Smoked Baby Back Ribs

I had a hankerin’ for some BBQ:

Big Green Egg Baby Back Ribs

And when I want some tasty BBQ there’s no better way to do it than on the Big Green Egg. Today I decided to do some baby back ribs. I put a dry rub of paprika, salt, pepper, garlic/onion powder, cumin and a touch of cayenne pepper on the ribs then loaded them up on the ‘Egg with some Hickory and Mesquite chips to provide the smoke. 2.5 to 3 hours later (just about now, as a matter of fact) at 275 degrees and they will be done. I’m pairing them up with some collard/chard greens cooked with bacon and onion.

Should be a great dinner!