When I was little one of my favorite dinners that my grandma, Nan, used to make were her Pork Tenderlion with Monkey Eyes. She was an amazing cook and an even more amazing lady. The most selfless person I have ever met I strive each day to be more kind like her. If you complemented her on an object in her house or the jacket she was wearing, she immediately took said object or jacket and offered it to you as a gift.

That's why I'm posting her Monkey Eye recipe here to share her wonderful willingness to give. I didn't know what capers were when I was little and probably wouldn't have touched them if she called them capers, thus she called them monkey eyes. Nan served this over egg noodles but it would be good over rice or even mashed potatoes.

Nan's Pork Tenderloins with Monkey Eyes
From YumSugar's grandma, Nan

8 boneless pork lion cutlets, about 3 ounces each, trimmed of excess fat
Salt and freshly ground black pepper to taste
2 tablespoon olive oil
1 cup onion, finely chopped
2 tsp garlic, finely chopped
2/3 cup drained capers (monkey eyes)
2 tbsp red-wine vinegar
2 tbsp dijon-style mustard
1 cup fresh or canned chicken broth
2 tbsp ketchup or tomato paste
4 tbsp butter
2 tbsp fresh parsley, finely chopped

1. Sprinkle the cutlets with salt and pepper.
2. Heat the oil in a nonstick skillet large enough to hold all of the cutlets in one layer. When the oil is very hot add the meat and cook over medium-high heat for about 5 minutes, or until browned. Turn the slices and cook about 5 minutes more. Reduce heat and cook about 2 minutes, turning occasionally.
3. Transfer the meat to a warm serving dish. Cover with foil or another plate turned upside down and keep warm.
4. Pour off some of the fat from the skillet then add the onion, garlic, and capers.
5. Cook, stirring until the onion is lightly browned.
6. Add the vinegar, mustard, chicken broth and ketchup. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about 1 1/2 cups.
7. Add any juices that may have accumulated around the cutlets. Add the butter and blend well.
8. Add the cutlets to the skillet, bring to a simmer, sprinkle with parsley, and serve immediately.

Serves 4.

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