Adventures (and updates) in BLW

cider and maple glazed pork tenderloin with pear, onion, apple

W gobbled up this scrumptious dinner and only gagged twice!  One of the pears happened to be a bit less smooshy than the others and it was a bit tough going down.  Granted the apples, pears and onions are super mushy…and the pork was torn into bits…it’s still a major win from where we were in the not-so-distant past.   His gagging is FAR less emotionally traumatic…and with a few swift pats on the back, the food is back up, and he’s chomping at the bit for more.  Pun intended.  His palate is also pretty impressive.  Just yesterday he couldn’t get enough chipotle cilantro lime white bean soup (I added chipotle and chicken! Long name, but easy and amazing dish, too.)

But BLW updates aside, this recipe is the perfect seasonal dish.  I made a slight modification since babies aren’t supposed to have honey…so I used Maine maple syrup instead!  Even more seasonal and local.  Yum.  I also added a healthy slosh of fresh apple cider and a fresh-picked apple, both from our weekend fall bucket list outing at Snell Family Farm.

It was melt-in-your-mouth perfection.

Yours truly,

MomME

http://blog.williams-sonoma.com/todays-recipe-glazed-pork-tenderloin-with-pear-and-thyme/

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