September 30, 2026
Comfort Island
Dear Murphy,
Last night Conor and I went to Thousand Island Park- to our family cottage- the Waldbillig Cottage on Ontario Avenue at TIP. Regan, my sister, Evan my niece and Sloane, my grand niece, were preparing dinner for us- beautiful roast pork, mushroom risotto and the salad Conor had prepared the night before. We brought two bottles of a nice Italian red and a bottle of champagne to celebrate the house that Evan and her husband Jason had just bought.
The cottage in Thousand Island Park was first bought by our grandfather- thus the Waldbillig moniker. It passed to our mother and to the four of us. It’s tough navigating ownership between four siblings. We’re trying to figure that out. In the meantime, Evan and her husband live there.
One of the most notable things in the cottage is an oil portrait of our Great Great Grandfather Schifferdecker who fought in the Civil War. His rocking chair, is at Comfort. It’s nice to have familial elements of the past to remind you of who you are and where you’re from.
My great great grandfather on my father’s side, Alfred Brown, was born in Montreal, but came to the US in 1864 to fight with the Connecticut forces in the Civil War. He, with my Grandfather Schifferdecker were with the Union armies as they marched through Georgia. Very few of my Atlanta friends know that….and I hope when they do know, they won’t take it too hard.
Conor and I made our way home after sundown. Living on an island means parking your car and taking your boat from the marina to your home. The moon was particularly spooky; perfect for a chilly winter night.
Here is the recipe for the pork Evan made. She got the recipe from butterbeready.com. Highly recommended.
Prep & season. Preheat the oven to 375°F. Pat the tenderloins dry with a paper towel. In a small bowl, combine the salt/pepper- to taste, oregano, rosemary, thyme, onion powder, and cumin. Stir the spices together to fully combine. Sprinkle the spice blend over the tenderloins and massage into the tenderloins until evenly coated. Then set aside.
Make glaze. In another bowl, combine 1 tablespoon of olive oil, dijon mustard, maple syrup, worcestershire, and soy sauce. Whisk the mixture together to combine and then set aside until called for.
Sear pork & glaze. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins until golden brown on all sides, about 3-4 minutes per side. Then place the seared tenderloins onto a baking sheet. Brush the prepared glaze mixture over the tenderloins.
Roast the tenderloins for 15 minutes, then carefully flip them over. Continue roasting for another 15 minutes on the other side- cooking until the tenderloins reach 145° – 150°F when checked using an internal thermometer for doneness. Then take the pork out of the oven and transfer to a cutting board or rack to rest while you whip up the pan sauce.
In the same skillet used for searing, heat the butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard. Use a wooden utensil to scrape up any bits along the bottom of the skillet. Let the sauce come up to a gentle simmer, then add the thyme and season with salt/pepper- to taste. Continue cooking the sauce for another 1-2 minutes or so until well incorporated. Then remove from heat.
Serve. Slice the tenderloins into 1-2-inch thick slices and place them on a large platter. Spoon the pan sauce over the slices. Garnish the platter with fresh herbs if you’d like. Serve immediately alongside your favorite side items like mashed potatoes, green beans, or a salad, etc. Enjoy!
Hope you make it when I’m back in Atlanta.
Stephen