Wednesday, May 18, 2005

Pork Tenderloin Revisited

It's been a while since we had some pork going on in this house, it's just not I fixed that! I made a marinade of soy sauce, oj, shallot, honey, and ginger. It was really good. I messed up the pork though because of my bright idea to roast it in the oven with the fingerlings. It dried out...I totally knew better than that....there's not enough fat on it for roasting.

Les loves these potatoes as do I, I'm so glad Sheri brought them into our lives:) Served with asparagus (makes your pee smell sooooo bad, but it's yummy!)


Sheri said...

Tenderloin is totally roast-able. It doesn't need to cook for long, though. It's how I cooked it for our pork wraps.

Anonymous said...

Hey this is cool!!