Chemo - Part 4 - Day 3

Sometimes the cladribine causes a burning sensation in your veins, in particular at the IV site. And what does the doc give you for this? Pepcid. Yes, as in the heartburn medication. I guess the Pepcid "coats" the veins. Rather interesting, if you ask me. And in case you were wondering, things are still going well for us. This is what I made after coming home from the doctor's office yesterday.

Pork Loin in a Mustard-White Wine Sauce

3 lb pork loin (or 3 1-lb loins)
2 Tbls olive oil
1 cup dry white wine (Chardonnay)
1/3 cup Dijon mustard
Salt and pepper

Preheat the oven to 425 F.
Rinse the pork, then remove the silver skin (the shiny silvery looking part of the pork), and season that bad boy with salt and pepper. Heat the olive oil over medium-high heat in a skillet (preferably one that can go into the oven). Once the oil is shimmery, add the pork. Cook for about 2 minutes on each side, 8-10 minutes total, to brown the pork.

While the pork is cooking, whisk together the mustard and wine. When the pork has been browned on all sides, add the mustard-wine mixture to deglaze the pan. Stir a bit and make sure that the pork has been coated. Transfer the whole skillet to the oven and cook for 15 minutes.

If you don't have an oven-ready skillet, just transfer the pork and sauce to a baking dish before putting into the oven. The baking dish may take a few more minutes to cook because it wasn't already hot when you put it in the oven.

Once cooked through, transfer to a plate and cover with tinfoil, letting the pork sit for 10 minute. Slice and serve with the sauce.