With Time Comes Tenderness

Main Course / May 1, 2014

When you cook a piece of meat slowly, you do it because you understand that something wonderful happens when you let time mesh flavors. This kind of care results in a slice of heaven that is beautifully colored, and fork tender. This metaphor could also apply to friendships, which all become more tender, more alike, and more important as time goes by.

This meal was made for friends, lovingly, consciously, tenderly.


I like to say ‘radicchio,’ I like to eat radicchio, and I love the write radicchio. So, it makes sense I love to COOK with radicchio!! Sweet potatoes also are a fan of this reddish, leafy cabbage kin. The lush bitterness is a perfect compliment to the heady sweetness of the taters. I gotta say that even though this was easy, it looks very impressive and tastes so GOOD! — It’s time for strawberries, and they work so well in a salad with spring greens, spinach, red pepper, cukes, red onions, and lots of fresh herbs. The dressing was a classic lemon, mustard vinaigrette. It is a go-to for me. I hope you like it, too! — Paula Deen knows her bread. And now my friends know where to come for the most moist, flavorful, light, and impossible-to-resist biscuits. A bottle of Corona light beer, and 4 cups of Bisquick and you are in business! — Finally, the theme of the evening. This slow roasted, herb crusted, white wine Au Jus accompanied pork loin…it is STILL breaking hearts 4 days later. — MAKE THEM ALL!

Seared Radicchio and Sautéed Sweet Potatoes with Pine Nuts

Radicchio has a wonderful earthy flavor. Its tangy bitterness lends a wonderful balance to the sweetness of the potatoes

Prep time: varies Cook time 7 minutes / Serves 8


4 C uncooked, peeled and cubed sweet potatoes (buy precut to save time)
1 large head radicchio with any
bad outer leaves removed and cut into 8 pieces
¼ C pine nuts, toasted
3 T olive oil
1 T butter
Salt and Pepper
1/8 t coriander powder
1/8 t nutmeg


  • In a hot pan, heat 1 T of the olive oil. Set the radicchio on one side and let it sear quickly for about 1 minute. Turn to the second side of the wedge and cook another 30 seconds or so. Then, lower heat, add a pinch of salt and pepper, cover and remove from heat. Let them site while you sauté the sweet potatoes. Sautéed. They will get soft but not mushy.
  • Then, in a hot pan, heat the 2 T olive oil and 1 T butter. Add the sweet potatoes, salt and pepper, coriander, nutmeg. Toss to coat and cook until fork tender, but not too mushy. In a large serving bowl,place sweet potatoes in center. Arrange the radicchio around the edges, garnish with pine nuts and more salt and pepper if needed.

Herb Crusted Roast Pork Loin with Lemon

Prep time 15 minutes / Serves 8


2.5 to 2.75 lb pork loin trimmed
¼ C fresh, chopped parsley
¼ C fresh chopped basil
1 T fresh chopped rosemary
3 T olive oil (grassy flavor)
3 large cloves garlic chopped
2 t salt
1 t black pepper


With the pan drippings,which are quite scant, heat in saucepan and add about ½ C fruity white wine, like asauvignon blanc when bubbling. Then add about 1 T fresh squeezed lemon juice. Let reduce for about 4 minutes. Finish by adding about 2 T butter. Pour over roast and serve.


  • Bring the roast to room temperature. Leave out almost 45 minutes or anhour on counter. I left mine in thevacuum packed plastic package. Then unwrap, pat dry, place in large, shallow baking dish.Herbs, oil, garlic, saltand pepper andrub over the roastcovering all surfaces.
  • Cook for 15 minutes in a 450 degree oven to sear in juices,then cook on 275 degrees for about 15 min per lb until a meat thermometer inserted in the center reaches 140degrees. (I ended up cooking it only 30 minutes at 275 degrees! Let sit for at least 15 to 20 minutes covered withfoilas it will continue to cook and get hotter.
  • Serve at about 155 or 160 although I understand that it is safe at 137degrees. It was nicely pink when I cutinto but I believe next time I will take it out about 5 minutes sooner.)

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