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.
Well…that’s a nice way to say “thank you”. Your pork tenderloin looks just perfect, not to mention that peach chutney. You are nice, Maureen. And the books sounds hilarious 🙂 ela
Hehe thanks for the Maine lesson! We may be headed that way this year so I’m very excited about it! 😀
Well, you’ll certainly need to learn to speak correctly, Lorraine. 🙂 Ayuh.
You are making me wish that it was peach season with that chutney!!
Oh, what a lovely gift! And, what might surprise you is that I tried to pronounce each of those words and I bet you would crack up laughing… imagine that, a Brazilian accent butchering your Maine-isms… 🙂
great recipe, I can understand why no leftovers….
Oh come on, Sally, do a video for us. 🙂
When hell freezes over, but with global warming I think I won’t need to worry about that 😉
Let’s say Phil was amused…
God you make me laugh. I want to live next door.
I made myself laugh trying to pronounce some of those words as well and then I saw that I wasn’t the only one. 🙂 The pork tenderloin and chutney looks very delicious and like John’s present, a gift from the heart to everyone who enjoys it.
What a wonderful gift! And, such a sweet story about your Birthday gift!! =)
Your recipe sounds delicious!
Happy birthday, Maureen!! That’s so sweet of your husband to pick that book for you! I love totally unexpected thoughtful gifts! Haha, smidgen is not just small portion, it’s wicked small portion!! The peach chutney looks perfect with the pork!!
Really good recipe. And the gift? Much, much better. Always nice to get something that you don’t need, but is totally “you.” Great gift.
Love this language, Maureen! And what a great gift. Peach chutney with pork? Divine.
Your John is lovely the way he surprised you with something so unexpected and something that would take you back to your roots and be full of nostalgia. I wonder if I’d be able to understand people if I went to Maine. I can’t believe a spider is a frying pan! I love the look of your pork and I should make this while peaches are still in season. I love how the chutney has fennel – pork and fennel go so well together xx
C’mon, Mo, none of us REALLY need another cookbook! 🙂 How wonderful of John to find something so precious for you! I’m still giggling over that Tim Sample clip you posted! Your pork looks mouthwateringly good! xx
That peach chutney looks and sounds divine! WOW that looks good…and perfect with pork!
I could hear that accent in my mind as I read each word……sounds just like JFK.
Happy Birthday! And I love these random Maine words, so thoughtful of your husband haha 😀
Lovely peach chutney especially, I bet it was a lovely sauce with the succulent pork 🙂
Cheers
Choc Chip Uru
What a sweet story! The pork tenderloin and chutney dish looks fantastic!
I tried saying each and every word in my head too and I swear it’s a whole new language of its own. Such a thoughtful present and way better than another recipe book. Loving the sound of the chutney with the peaches.
Oh, this makes me think of home so much! I grew up eating pork tenderloin likely twice a week. It doesn’t seem to be common here in Canada…
Oh, your pork tenderloin looks great, no wonder there wasn’t any leftovers! 🙂 Love all the words, some I have never heard before.
Hehehe!! And I thought my friend Christie’s from Louisiana spoke a different language. That was 7 years ago when I first moved here. Now it’s time I learned some Mainer 😀
Thanks for such a fun post!!
It is good to know you still have it. It looks like talking Maine requires some language lessons for me and I’m taking some notes right now. Great fun post and a belated Happy B-day to you! I really love something a little sweet with my pork and this chutney sounds so delicious. I love it when you take a little bite of the meat and dip it or slather it in the chutney before every bite. Okay now you are making me hungry!
What a perfect gift for you! Your peach chutney makes me crave summer!
What a fun gift Maureen! Your husband is so thoughtful, I’m sure that book brought back a thousand memories. It’s funny how there are things about where you grew up that no one else can understand unless they’re from that same area. Your pork tenderloin looks perfect! There’s something wonderful about pork and fruity chutney, I make one with apples and my son and son in law go insane over it 🙂
I usually make one with apples, onions and balsamic vinegar – oh and prunes too but I liked this equally as much.
Lovely gift indeed. Peach chutney has really caught my fancy and the patient wait for the peaches begins 😉
Oh Maureen….what a fabulous gift! Being a New Englander, I enjoyed the peek back in time, too. I’m a proper Bostonian who can certainly appreciate a ‘wicked good chowdah’! I love pairing pork and fruit. The tenderloin looks beautiful and I bet that peach chutney is luscious! Hope you had a fabulous birthday!
What a sweet and thoughtful gift! And the pork looks divine…perfectly paired with the peach chutney.
Pork and fruit is an awesome combo and I could just spoon chutney from the jar and eat it. Learning to speak Maine was a hoot! Thanks for the crash course and I hope the book warms your heart for years to come.
It’s not anything you’d find in a literature course, that’s for sure, but it makes me laugh. 🙂
Look at that nice peach chutney, I guess this will go well with any meats
I’ve only tried it with pork. I’ve also tried it off the spoon and it was pretty good that way too. 🙂
Saving this one for when we have fresh Colorado peaches next Summer. Great recipe Maureen, thanks for sharing. And what a fun book. I have a couple of friends from Maine, so this is a great gift idea for one of them.
You’ll thank me when the peaches come in!
Maureen,
What a sweet and thoughtful gift! Anyone could have picked out a cookery or photography book but John picked out something special for you. I just love it. As it seems everyone was doing , I read each of your words out loud. My Southern accent was probably closer than the Brazilian accent. :). Your dinner looks spectacular.
Ha ha. Good story Maureen. You’re lucky to have a man that goes out looks for that something special to please you. But in reference to the Maine language lesson, I still don’t get what an “aht” is.
You always have the best pork recipes! Perfect comfort food.
That chutney! Oh my!!!
I know! I used it on a sandwich the next day and I loved it.
I love Maine. We used to go to Old Orchard Beach, like all the French Canadians. I love pork and peaches. Saving this spectacular recipe.
Yes, Old Orchard – my parents would never take us there and we were all French Canadian Americans. My best friend Anne’s parents would often take me (along with their ten other children) to Old Orchard but my folks would say, “Just a waste of money, Maureen.” 🙂
ha ha! That’s like me and Texas. When I go back, “ya’ll” and “git” comes back to my vocabulary!
I love chutney!! I think peach and pork goes great together too. 🙂 Lovely dish.
To tell you the truth, I had NO idea that’s how Mainers talk! I always hear about Southern accent, but did not know much about other parts of the U.S. I guess Californians have some different way to speak? I’m not sure – I’ve been here for 15 years but this is only place I lived. How fun! I wanted to hear how you speak (video please! ;)). Love pork tenderloin. You’re so sweet to make this for John. 🙂 Peach chutney… I drool thinking about it!
I no longer have a Maine accent. 🙁 I moved to Tennessee to go to university and then years later moved to Florida. No more Mainer 🙂 Give me 30 minutes though and I can fit right back in.
You probably would have had a good laugh if you heard me trying to sound out all your Maine words!! Lol! 🙂 Happy birthday!!
LOL I wish you’d recorded it! 🙂
hhhmmm, very tasty and amazing dinner, beautiful color of that beef, let’s deep in for tonight 😀