Pork Tenderloin

Using my favorite tenderloin recipe that I have posted before on this blog, I pulled out a tenderloin from my freshly butchered pig and roasted some vegetables to go alongside.  I had eaten most of what was on my plate before I suddenly realized I needed to take a photo of the finished meal.  I couldn't help myself - it was that good!

 

 

 

A Warming Dinner for Chilly Spring Weather

It's been chilly this past week.  So chilly, the birdbath was actually frozen nearly solid this morning. Too chilly for a spring salad type dinner.  An on-sale pork tenderloin in the market lured me in, along with a carb-craving for pasta, and some roasted Brussels sprouts (for good-measure).  You can find the tenderloin recipe here, at Food52:  http://food52.com/recipes/20939-honey-mustard-pork-tenderloin  I'd like to try this marinade on shrimp or some other seafood in the near future.  Enjoy! ~A

For best flavor marinate the tenderloin overnight.

 



Add marinade and let it sleep overnight in the fridge

 



Once seared, wrap in foil and let it hang out a bit to absorb the juices.