John Lawrence wrote:
I marinated two pounds of pork tips overnight. I drained them and cooked them in my trusty cast iron pan. Keep stirring the tips while cooking as the marinade caramelizes quickly. Removed the tips when done and deglazed the pan with chardonnay. After the wine cooked off, I added a little olive oil and sauteed the onions. My wife steamed some corn and made a salad. Great dinner and a relaxing day.
John, that looks and sounds amazing. I am jealous, as my sweet corn will not be ready at the FM until about July 4th. It sounds like you and your wife make a great team in the kitchen.