Destination: Sugar Loaf

With Autumn in full swing, Orange County is abound with festivals and fairs. Last week I told you about Warwick's Apple Fest. Well, this week Bill and I went over to Sugar Loaf and visited the Sugar Loaf Craft Fair. Although not quite as large as the festival in Warwick, it boasted rows and rows of food and wonderful handmade crafts. We went into one display of mums and pumpkins and saw the most unusual pumpkins and gourds. And of course we had to buy some for the inn. Check out the picture of us surrounded by the fall colors.

Now Sugar Loaf is known as an arts and crafts village. Anything you could imagine is sold in the quaint little shops that line its Main Street. You can also get great food there. My favorite restaurant is the Barnsider. Great American menu at reasonable prices. Definitely a great place to spend a weekend afternoon browsing and dining.

Speaking of dining, I told you in my last blog that I would share some great fall recipes with you. Well here is one of my favorites. Its a pork tenderloin with a maple-dijon glaze. You can serve it with roasted sweet and white potato wedges and steamed broccoli with lemon.

Pork Tenderloin w/Maple-Dijon Glaze

2 12-14 oz. pork tenderloins
2 tsps. crumbled dried sage leaves
1 tbls. butter

6 tbls. pure maple syrup (please, no Mrs. Butterworth)
6 tbls. apple cider vinegar
2 tsps. Dijon mustard

Rub tenderloins all over w/sage, sprinkle with salt and pepper.
Melt butter in large non-stick skillet over med-high heat until hot and bubbly.
Add tenderloins and cook until brown on all sides, turning occasionally for 6 min.
Reduce heat to med-low and cook until meat thermometer reads 150 degrees, turning occasionally, about 10 min longer. Transfer to platter and cover with foil to keep warm.

Whisk 5 tbls. of syrup, 4 tbls. vinegar and all the dijon mustard in a bowl to blend and set aside.
Add the remaining vinegar to skillet and bring to a boil, scraping up any browned bits.
Reduce heat to med-low and return pork and any accumulated juices to skillet.
Add the maple syrup mixture and turn the pork until totally coated, about 2 min.
Remove from heat.
Transfer pork to cutting board and slice into 1/2 in. slices.
Stir in remaining syrup into the glaze and season with salt and pepper.

Arrange pork slices on plates. Spoon glaze over pork and serve.

Serves between 3-4 people. Can be altered to accomodate more people.


To make the potatoes:

Peel and slice however many potatoes you need. (both sweet and white)
Place in a baking dish and season with salt, pepper, garlic powder, oregano and rosemary.
Toss all the seasoned potatoes in olive oil until fully coated.
Bake until tender in a 350 degree oven for about 45 min to an hour.


Now that we have food out of the way. Just wanted you to see our beautiful landscaping at the Inn. The Montauk daisies you see in the foreground of the picture just happen to be our second pride and joy of this year. Of course our first pride were our roses. But you will just have to come and see and decide for yourself.


Well, enough for now folks. Bill and I send our best regards to you all and look forward to seeing sometime soon. Til next time.