Lindac- In my days it was called Parson's College and the students got high off of smoking plants and not by levitating. Roseanne had yet to make her debut with Tom and the couple in Grant Wood's picture had yet to find their pitch fork. Iowa is an amazing place to have spent several years hiding out from reality as a kid from Chicago. Are you familiar with the many fried chicken dinner taverns found in the tiny towns in SE Iowa? I remember one in a town named Mt. Hamil. For those uneducated about Iowa, it has no mountains just some very deep gullies and when a town is placed on the edge of a gully they give it a Mt.name. Mt. Hamil had a few homes perched on the side of a gully and a tavern which served pitchers of beer and fried chicken to anyone who sat down. There was no ordering you just sat, ate, and drank. I can still taste the chicken today, whether it was the close proximity of the hog lot across the street which insured the grease to be really fresh or the chickens which roamed the streets and you never saw twice, this place made the best fried chicken. Here is a link that might be useful: traveling and cooking with grandpa

Lol...I have grape jam :) I really don't like cooked fruit or many jellies/jams/preserves. I know that they really compliment pork, but I've never been a big fan of sweeet stuff besides chocolate :) I did find Weed's recipe earlier, made it, and it is fabulous!!! Thanks so much!! Christy PORK TENDERLOIN WITH MAPLE GLAZE -- Weed 3 12- to 14-ounce pork tenderloins, cut in half 2 Tbl crumbled dried sage leaves or rubbed sage 2 Tbl crushed garlic Oil to moisten sage/garlic Salt, pepper 2 Tbl. Oil 2 Tbl Butter + 1 more for shallots 1 cup pure maple syrup + ¼ cup to finish sauce ¾ cup apple cider vinegar + ¼ cup to deglaze pan 2 Tbl. Dijon mustard ½ cup shallots, finely diced Mix sage and garlic, add a little oil to moisten. Rub all over tenderloins, sprinkle on salt and pepper and let sit one hour. Mix 1 cup maple syrup, ¾ cup apple cider vinegar and the Dijon and set aside. Melt butter and oil in a deep pan or pot over medium-high heat until hot and bubbling. Add pork tenderloins and cook, turning to brown on all sides. The garlic and butter will start burning and sticking to the bottom of the pan  that is ok and will make the sauce delicious. Pork will be very dark too, and almost crispy on the outside. Cook pork until internal temperature reaches 140. (pork will be med-rare, it will cook further as it rests and in the last step.) Remove pork from pan, put on a platter and cover loosely with foil. Keeping the heat on med-high, add the shallots to the pan along with another tablespoon of butter. Saute shallots, stirring constantly, until they are limp and taking on a bronze color, about 3 minutes. If they start to burn before they go limp, lower heat, but bring it back up for the next step. Deglaze the pan with ¼ cup apple cider vinegar, scraping up as much of the burnt stuff on the bottom of the pan as possible. Add the maple syrup/vinegar/Dijon mix to pan. Lower heat to a lively simmer and cook until sauce thickens. Keep digging around on the bottom to get even more of the burnt stuff. Sauce will be very dark, almost black, from the goodies on the bottom of the pan. When sauce is desired consistency, add ¼ cup more maple syrup and return pork and any accumulated juices to pan. Heat the pork through in the simmering sauce. Do not overcook pork  inside should be nicely pink, like a med-well steak. I just cut it open and peek :) Put one piece of pork on each plate and cover with sauce. Serve with white or brown rice and smother that with the sauce too. Bon Appétit October 2000 (with changes and additions by weed!)

Yes that's the original recipe I posted back in 2006 on the WFD with this photo "Pork Tenderloin with Bourbon Sauce". It's a good recipe from Diana Rattray,'Your Guide to Southern U.S. Cuisine.' I love your addition of cream Alexa. I also don't use a grill (don't have one) but bake it in the sauce in the toaster oven. SharonCb

We also love pork tenderloin, so that'll be on our table soon Beverly. Thanks for posting it. SharonCb