SUNDAY MEMORIES
Judy Wills
When Fred and I lived in Wiesbaden, West Germany (1967-1970), we made a trip to a town called Idar-Oberstein. It was a fascinating town – with a church built right into the mountain wall. Amazing!
Credit Google Search and Dreamstime
I don’t remember why we went there, and only a little about the shopping we did there. Idar-Oberstein is known for the beautiful and sometimes rare gemstones mined in the area. I did come away with a lovely necklace made from garnet. The stones are not all exactly perfect or the same, but to me that marks it as unique.
Garnet necklace
Box for the Garnet necklace – Engel-Stein store in Idar-Oberstein
But while we were there, we ate at a lovely Gasthause, and had a pork tenderloin roast that just melted in our mouths! Each piece had been slow roasting or slow cooking most of the day, and the taste was amazing! I’m not sure just what spices they used on this piece of meat, and I’ve had a difficult time finding something like it. It wasn’t shaped like the tenderloin roasts we get these days, but was more like a “lump” of meat, about 5″ in diameter and round. Truly amazing.
At one point in time, after Fred joined the U.S. Air Force, Fred’s mother gave me a cookbook published by the Air Force Wives. In paging through it, I found a recipe for a “salt marinated” pork tenderloin that seemed as close to that tenderloin roast as I’ve ever found.
Credit Judy Wills
While I don’t make it often, this is the recipe I use for it. It’s quite good.
SALT MARINATED PORK ROAST
1 lb. pork tenderloin
1 tsp salt
⅛ tsp freshly ground pepper
¼ tsp ground thyme or sage
⅛ tsp ground bay leaf
Pinch of allspice
½ clove mashed garlic
1. Mix all ingredients; rub into the surface of pork tenderloin.
2. Place the tenderloin in a covered bowl; turn meat 2-3 times.
3. Scrape off marinade before cooking; dry meat thoroughly with paper towels.
4. Cover; roast in 325° oven 30-45 minutes per pound.
JUDY’S NOTES:
1. Do this in the morning, or early afternoon, and turn the meat 2-3 times. I put mine in a long, flat, Tupperware and just flip the whole thing over.
2. I just use paper towels to get the marinade off.
3. I cook it in a long pan, and cover the pan with foil. You don’t have to turn the meat over as it is cooking.
ENJOY!!
~~~~~~~~~~The End – Unless I find something else~~~~~~~~~~
Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .
Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.
After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.
Old Things R New 
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