Pork Tenderloin with Plums and Red Onion

I posted this recipe in the winter using apples instead of plums and apple cider vinegar instead of red wine vinegar. Here’s the original. As you can see, this recipe is wonderful because you can adapt it (are you sensing a theme here?) and even use a combination of peaches and plums, or just peaches.

Note 1: If you are serving this dish for four people I would probably use 1 1/2 to 2 lb. of pork (probably two tenderloins). One pound for four adults doesn’t seem like enough.

Note 2: I think that 2 TB. of vinegar is plenty. Remember, you can always add more but you can’t take it away!

Corn on the cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.