RecipeMuncher

First, my apologies to all who are buried in snow as this frozen treat is probably not something you’re dreaming of right now…
But the last of the Clementines needed to be eaten, so I utilized them this way.  
Photo credit: kqed. Click image to link
These sweet, juicy jewels are at their peak during the winter here.  Easy to peel, usually nearly seedless and just the right size for a snack or

Note:  GIVE AWAY detail at end of this post!

This recipe is based on one from the cookbook
 Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon. 

Karen’s recipe uses oranges, but I used Clementines ~ and I also suggest a couple of optional additional ingredients for the liqueur recipe. 

Coincidentally, my friend, Pam on her wonderful blog "Sidewalk Shoes" recently

800 g pork tenderloin, cut into medallions and tied with a cooking rope
4 clementines
50 g piece of smoked pork ham
green part of one leek
2 Tbsp of floral honey
3 Tbsp of dry white wine
40 g pistachios
30 g butter
1 Tbsp olive oil
sale and ground black pepper to taste

Finely chop 2/3 of leek and julienne the rest. Cut ham into tiny cubes. Blanch pistachios, peel them and cut. Salt and pepper