Plants and Pork

We had rain last night, and my poor Cannas were bent down from the rain. So, I cut them to bring in for a quick floral arrangement. 

There was only one orange bloom, so I cut some leaves for filler.

I cut the yellow ones, too, but the arrangement didn't look that great. The Japanese beetles are chewing on them...and everything else.

Here's a little grouping I made on the deck side table.
The sedum in front, is new. Sorry, I don't know the name of it.  
The October Daphne sedum, behind it, is a left-over piece of one I divided and transplanted this morning. 
The cactus is ceramic. Well, I wanted three things for the pic, so it was handy.

After I finished playing with the plants, I decided to make a pork tenderloin for supper. 

Warning! I'm a person who doesn't use recipes a lot. I just cook. :)

Here's how I made pork tenderloin with mango jam sauce.

 I browned the tenderloin in 2 T. oil and a small pat of butter. 
Added about 1/3 c. chopped banana peppers. I had a ton of them frozen from last year...and a sliced red onion.
I added about a half cup of water, and simmered everything with the lid on, until it was tender.

When the tenderloin was done, I removed it from the pan, and added about half a jar of mango jam to the sauce/drippings in the pan. 
Then, I cranked up the heat for a minute, to reduce the sauce to a thicker consistency.

Slice the meat, top with sauce, and serve over rice. 

Hubby gave it two thumbs up, so I'll probably make this again.

Plants and pork. Two of my favorite things. 

xo Babs

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