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Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.


Oven Tips : Close the oven door gently - slamming forces out the hot air.


Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.






Pork Tenderloin Baked in White Wine, Cream Sauce, And Thyme
Pork Tenderloin Baked in White Wine, Cream Sauce, And Thyme Category Holiday Recipes 
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Ratings 0 
Ingredients And Procedures
Ingredients
2poundpork tenderloin
1tablespoondijon mustard
1teaspoondried thyme
1teaspoonsalt
1/2teaspoonpepper
2tablespoonvegetable oil
1cupdry white wine OR chicken stock
1cup35% real whipping cream
2tablespoonparsley, fresh, chopped

Directions:

Pat pork tenderloin dry. Combine mustard, thyme, salt and pepper. Rub into pork. Heat oil in a roasting pan or skillet that can be used on direct heat and in the oven. Brown meat on all sides. Add wine to the pan and roast in preheated 350F/180C oven 45-50 minutes or until a meat thermometer registers 160F/70C.

Remove meat from pan and reserve. Add cream to juices remaining in pan and scrape up any bits of meat stuck to the bottom of the pan into the sauce. Bring sauce to a boil and simmer gently until slightly thickened. Adjust seasoning if necessary.

Meanwhile, slice pork and return it to the sauce. Heat gently before serving. Sprinkle with parsley.
 
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