We are off to France this Sunday for our 20th Wedding Anniversary.
Sans enfants, of course.
The last time we were in France we were on our Honeymoon.
And my french was terrible then.
Perhaps a bit better now, but no way near fluent.
That is the trouble with being Canadian (well American now as well), is that people assume that I speak French.
I do try though.
Usually after a few glasses of wine.
And I hope some day to be understood in French.
There are also a few other things I one day hope to master.
For instance, playing the piano.
Growing up with six siblings, we were able to choose one sport or instrument per year.
Not sure how that synchronized swimming will come in handy, yet.
I would love to graduate from Le Cordon Bleu, wear that big white hat.
And how about being able to pick stocks that only appreciate in value?
Just to name a few.
To get in the French frame of mind what would be more appropriate for dinner then a ratatouille?
Very French n’est pas?
Also very opportune.
I was able to slip in that last zucchini from the garden!!
- 1 1/2 lb pork tenderloin
- 1/2 cup your favorite bbq sauce
- 2 sprigs rosemary, chopped
- For the ratatouille:
- 2 Tbs olive oil
- 1 large onion
- 1 large eggplant
- 1/2 a red pepper and 1/2 green pepper, diced
- 1 medium zucchini, diced
- 4-5 large ripe tomatoes, diced
- 3 sprigs fresh rosemary, chopped fine
- salt and pepper to taste
Add pork to large bowl and coat with bbq sauce and rosemary.
Let sit 10 - 30 minutes.
In large skillet add olive oil and onion and sprinkle with salt and pepper, cook 3-4 minutes.
Add eggplant and peppers and continue cooking a few minutes.
Now add zucchini and tomatoes and rosemary.
Cook stirring occasionally for an additional 10-15 minutes.
In the meantime start the bbq and set it on high.
Add pork and turn down heat to med-high.
Treat pork as if it has 4 sides, cooking each side 3-4 minutes.
Then turn heat down to low and set pork on top rack and cook another 3 minutes or until internal temp is 145.
Remove from heat and let sit loosely covered with foil for 5 minutes, internal temp should be 150 at time of serving.
Lay ratatouille on large platter and place carved pork on top to serve.