I know you came for the pork tenderloin with peach chutney and I will tell you that it’s a good thing you did because it’s wonderful. Before we get to that, I have to share with you about one of the birthday gifts from my husband – the one that hadn’t yet arrived. It arrived yesterday.
Now maybe I shouldn’t have been surprised but I was. In my mind I was getting one of those really fancy photography books that would make me an instant success or maybe even one of those snappy new cookbooks that everyone is talking about these days. But no, that’s not what I got at all.
In an Amazon envelope yesterday afternoon, I received Saturday Night at Moody’s Diner and Other Stories by Tim Sample. I looked at the book, turned it over, read the back and thought, “He’s nuts!”
He wasn’t nuts, he was trying to give me something he thought I would really enjoy and I love him for that. This book is by the author whose video I posted recently about Maine and a darned good chocolate cake. This book is all about Maine humor.
I had read only a few paragraphs before I saw the words chummy, ayuh, puckerbrush, dooryard and more. Now what I probably needed was a book about cookery or photography but John gave me something much more – a peek back to my roots. It’s not good literature and it’s written from the perspective of a real ‘down eastuh’ so there are a lot of words not spelled correctly. It doesn’t matter – he bought me something that would tickle my heart and that means the world to me.
I haven’t talked like a Mainer for more years than I can count but IF I went to Maine, within an hour I’d sound like everyone else. Maine does that to you. If you’re a native, even if you’re now ‘from away’, you’ll always speak the lingo without thinking. It’s hot here in Australia but in Maine right now, ‘It’s cold out theah, ahm tellin’ you.’
This new book reminded me of a few wicked good words that I haven’t used for what seems a lifetime. Probably a good thing, too.
Aht – those things you hang on the wall when you decorate your house.
Ayuhpawt – where the planes land and take off
Backyahd – where you hang your washin’
Blinkah – outta staydahs call them turn signals but in Maine, they’re blinkahs.
Buhdado – a starchy vegetable
Cunnin’ – wicked cute
Foddy – the number after thirty-nine
Goo-ud – with the accent on the second syllable, good.
Huck – throw
Leaf Peepahs – tourists who come to see the fall foliage
Paypuh bowie – paper boy
Sawr – past tense of see
Smidgen – wicked small portion
Spider – cast iron frying pan
Sundy – the day after Saturday
I promised I wouldn’t do another Maine post but really, how could I resist after reading my new book?
To thank John for this lovely gift, I made the most wonderful pork tenderloin with peach chutney. It didn’t take long and everyone’s plate was so clean, not enough for a little dog’s dinner.
- 2 pork fillets (or one if it's large - Australian pork is quite small)
- Salt and pepper for seasoning
- 4 Ripe peaches, peeled and roughly chopped
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 small red onion, chopped
- ⅓ cup brown sugar
- 1 heaping tablespoon currants
- 1 teaspoon fennel seeds
- ½ cup red wine vinegar
- 1 tablespoon parsley, chopped
- Heat the butter in a frypan and cook the onion until translucent.
- Add the peaches and saute for five minutes before adding the sugar, carrants, fennel seeds and vinegar. Stir well and reduce heat to a simmer, stir occasionally for 20 minutes. Just before taking off the heat, stir in the parsley.
- Preheat oven to 200C/400F
- Brush with oil and season with salt and pepper.
- Place in preheated oven for 20 minutes, turning once or until done.
- Rest meat for 10 minutes, then slice and serve with peach chutney.