Tuesday, May 17, 2011
Pan-Roasted Pork Tenderloin with Mustard-Maple Glaze
So, this is my very first post. I've actually cooked several things from the book, but I haven't sat down and blogged about them. I've actually never blogged before, so this is all new for me. We've discovered that we need a new camera, so please forgive the fuzzy pictures.
I think this is the first dish I made. It was funny because I think that Carissa and Morgan made some of the same things I did at first.
Anyway, I buy pork loin when it's on sale, so I had some in the freezer. I actually learned that there is a difference between pork loin and tenderloin but not enough to really mean anything. I only used one pork loin that was about 1.25 pounds. Kirk and I both like extra sauce, especially since I made mashed potatoes to go with this. I don't think I deviated at all other than using less meat, and we loved this. I especially loved the sauce since I like syrup, mustard and balsamic vinegar.