thyme pork tenderloin with caramelized peaches: lick a pot and give thanks.

I had a potluck yesterday. Celebrating Thanksgiving and the return of a friend to loving arms. We did honour to friendship and love with food.

And herbs. 

With a little pumpkin thrown in. 

Pot lucks apparently originated in 16th century England, referring to the food leftover for unexpected guests. In the 1800s it came to mean a communal meal, probably coming from the 'potlatch' from Native Americans. When I was younger, I thought it was called a 'pot-lick', for if the food was good enough -- why wouldn't I lick the pot? Sharing these culinary treats with everyone is one part of the event, however, it is the ability to gather those around who you adore which really is the essence of a pot-lick.
Thyme Pork Tenderloin with Caramelized Peaches

1 large pork tenderloin
1 tsp. salt
2 tsp. pepper
3 tbs. fresh thyme leaves
8 shallots, peeled and chopped
5 cloves garlic, chopped
2 cups peaches, chopped
3 tbs. extra-virgin olive oil
2 tbs. honey

1. Preheat oven to 350 F. Place all ingredients in a large skillet.

2. Cook for 45 mins - 1 hour, the pork should be slightly pink in the middle.

3. Serve with the peach gravy/compote drizzled over top.

4. Pray. Eat. Enjoy. Lick a pot.


Austin said...