When You Hear Pennsylvania

What immediately comes to mind? Some wander off in thought, toes tapping as they whisper Pennsylvania 6-5000. Others might think of Amish Country or the Pennsylvania Dutch.

Thanks to an event Hubby and I recently attended, my toes are tapping. Not far from our home (as the crow flies) is Columbia State Park. The site was proclaimed a state historic park on July 15, 1945. The restored buildings along Main Street are operated as an inhabited, working open-air museum. Individuals in period costumes run such things as a handmade candy store, stagecoach rides, antique shops and restaurants. Volunteers with the Friends of Columbia State Park host special living history programs. They also host one of several fundraisers throughout the year such as the one we attended, a 1940s Big Band Street Dance. This event is now in its 30th year, with a local (and amazing) talented Swing Band providing the music. The first song of the night just happened to be Pennsylvania 6-5000.

Interestingly enough, that phone number has nothing to do with a connection in Pennsylvania, but rather the Pennsylvania Hotel in New York City.

As for the Amish, I do find them fascinating. I admire any religion that requires great dedication and discipline from its members, even if I don’t necessarily agree with their teachings. I don’t know enough about Amish faith to comment beyond Hollywood’s depiction of the Amish community in such films as the 1985 film thriller Witness with Harrison Ford or 2015’s romantic romp Love Finds You in Charm with the ROMCOM King, Trevor Donovan.

Which brings me to my final connection to Pennsylvania, the Pennsylvania Dutch. Like the Amish, I really don’t know much about them. One thing I do know is that Pennsylvania is a beautiful part of the country with a tapestry of people and places woven together like fine silk threads.

When I told Hubby what I had written about Pennsylvania, he looked at me strangely and said “You are the only one who thinks that way. The rest of us think steel.” I think I like my vision of Pennsylvania better.

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Today also happens to be a beautiful Sunday. Our herb garden is flourishing, and we’ve planted both Mexican and American sage plants. I thought it might be nice to do a little harvesting and put those flavors to good use.

Orange Sage Roasted Pork Tenderloin
2 Oranges
3 Garlic Cloves
1 tablespoon Stone Ground Dijon Mustard
3 tablespoons Wild Flower Honey
3 tablespoons Orange Juice
Salt to taste
Black Pepper to taste
1 lb Pork Tenderloin
Mexican or American Sage Leaves as needed

Heat oven to 375-degrees.

Slice oranges into rounds, leaving rind in place. Line the bottom of a roasting pan with orange slices. Set the remaining orange aside to garnish the platter.

Peel and mince garlic, place in a small bowl. Add mustard, honey and orange juice. Season the mixture with salt and pepper to taste. Massage the Orange-Honey mixture into the pork tenderloin. Place glazed tenderloin on top of the orange slices in the roasting pan. Drape sage leaves over the pork, pressing lightly to help stick in place with the honey.

Place the roast in the oven to cook for about 35 to 40 minutes or until an internal temperature of 140-degrees is reached.

Remove roast from oven, tent and allow to rest for about 10 minutes before slicing. Drizzle sliced tenderloin with any remaining pan drippings. Garnish the serving platter with the reserved orange cut into wedges. If you grow your own sage, garnish with a pretty grouping.

Sage Browned Butter Mashed Potatoes
10 medium Yukon Gold Potatoes
12 tablespoons Butter, divided
12 Sage Leaves
1/2 cup Half and Half
Salt to taste
Fresh Black Pepper to taste

Peel potatoes, cut into 1-inch chunks. Place in a stockpot with just enough cold water to cover the potatoes. Bring to a boil over medium-high heat; then reduce heat to medium and cook until tender, about 15 minutes. Drain potatoes well, return to the pot to “dry” over low heat for about 5 minutes.

While the potatoes are cooking, melt 8 tablespoons butter in a skillet over medium-high heat. When the foam of the melting butter subsides, add the state leaves; fry until crisp and the butter begins to brown, about 3 minutes. Use a slotted spoon to remove leaves from the butter, drain on paper towels.

Reduce heat under the butter to medium-low and continue to brown the butter another 2 or 3 minutes. Once browned, whisk in the half-and-half. Let the residual heat from the pan warm the cream.

Mash the potatoes in the stockpot with a potato masher or hand-held mixer until creamy but not fully smooth. Use a soft spatula, fold in the Half-and-Half mixture. Season with salt and pepper, mash until smooth. Crush sage, sprinkle over the potatoes and gently fold in.

Transfer the potatoes to a serving dish and enjoy.

Pan Seared Asparagus
1 lb Asparagus
1 tablespoon Olive Oil
1 tablespoon Butter
Salt to taste
Freshly ground Black Pepper to taste

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long.

In a large frying pan, heat the olive oil and butter to sizzling. Turn down the heat to medium and add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned more or less evenly, about 10-15 minutes depending on the thickness of the asparagus. The spears will remain mainly green, with patches of crispy brown. Check for doneness by tasting a spear. It should be tender but slightly al dente.

Sprinkle the asparagus with salt and pepper, and transfer to a serving platter.

The pork is delicious with a wedge of orange squeezed over the top. Enjoy!

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He who does justice will live in the presence of the Lord
One who walks blamelessly and does justice;
Who thinks the truth in his heart
And slanders not with his tongue
Will live in the presence of the Lord