"Vegetables on the Window Sill" Painting

Organizing an Art Exhibit:  I do have a list of things to do for the upcoming art exhibit, Food, Farm & Foliage Fine Art Exhibit to open October 1 at the Delaware Agricultural Museum in Dover DE.  This exhibit is sponsored by the Holly Branch of the American Pen Women of which I am president. (hollybranchapw.org)  Press releases, receiving art, handling their website, answering phone calls & emails,  developing brochures, applications, fliers, posters, invitations.  There is much to do.  But how special it is to talk to artists, whether hobbyist or professional.  That is "The Artful Life."  Supporting the arts and fellow artists is so important and such a basic component of creativity. 

Nearly Finished:  I have dedicated today to completing 2 of 4 paintings.  After many excuses I am getting down to business to put the finishing touches on them.  Good for my libertosart.com business.  "Vegetables on the Windowsill" is just about finished.  The painting  giving me a reason to really study my references is "Hazlettville Barn".   I hope they will become some of my better paintings.

"Hazlettville Barn" in Progress



"Seeing, Searching, Being":   PBS Ken Burns Film on artist William  Segal aired on pubic tv tonight.  What a great inspirational film for artists and all others interested in art.  The film explores the creative process and the spiritual relationship between the artist and his work. He really relates observing all things around us, seeing and watching and applying those visions to the paper or canvas.  Please watch if you have a chance.  There are 2 other films on Segal that Ken Burns has produced.  Stayed tuned and be inspired.

The Recipe:  I adapted this recipe from Lindaraxa's Garden Blog:   http://lindaraxa.blogspot.com/. 

Stuffed Pork Tenderloin With Fig Stuffing. 

Stuffing

8 figs dried or fresh, finely minced
4 slices of prosciutto finely minced
2 TB dried bread crumbs
2TB. orange juice
finely chopped parsley

Mix everything in a bowl and set aside.  The bread crumbs and orange juice are what binds this together so use a little discretion adding more bread crumbs or less orange juice as needed.

Maria's Roast Pork Tenderloin w/Fig Stuffing

Accompanied by Oven Roasted Butternut Squash

For the Roast.

1 pork tenderloin in two pieces (I used cut my tenderloin down the middle and layed out flat)
1 cup or juice of 1orange
4 garlic cloves mashed
canola oil
Salt & Pepper

Marinade the pork loin in the bitter orange juice, onions and mashed garlic for at least 1 - 4 hours.   Preheat oven to 375 degrees.

Remove and dry.  Take one of the pork pieces lay it flat on a cutting board and spread the stuffing along the length of the loin. Place the other piece on top. Tie the roast at 1 1/4 inch intervals with kitchen twine.  Do not tie so tight that the stuffing comes out. Spread pepper and kosher salt all over the loin.

Place 2 TB of canola oil in a dutch oven or frying pan and brown the roast about 5 minutes on each side.  Transfer to a rack on top of a roasting pan and place in the oven. I place marinade plus 2 cups water or broth in bottom of pan  Roast  for 30 minutes. If you notice the pork is not browning enough, bring temperature up to 400 degrees, remember not all ovens are created equal. Remove from the oven.  Remove from the oven and let rest 30 MINUTES.  This is important, don't skim.

Cut in 1/4 inch slices* and arrange the slices on a platter., drizzle some of the juices on top of roast. The pork will be a light pink and juicy.  When you cut it, you might have to hold the slices together with your left hand to hold the stuffing inside.

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Happy Creating.  My best to all.

Maria L B