Tuesday, November 10, 2009

pork tenderloin for dinner

Tonight, we continue the saga of our efforts to eat up the meat we've been keeping in cold storage. On the menu tonight: slow-cooked pork tenderloin. My last attempt at cooking any sort of tenderloin happened when my relatives were here from Texas. It ended in failure as I discovered that broiling a filet mignon is perhaps not the best way to treat it, even though oven-broiled filet mignon recipes are easily found online. The slow cooker produces meat of amazing tenderness; the only thing it really lacks is the caramelization that comes from a good sear.

Along with the pork: some cinnamon apples, mashed potatoes, and salad. Ought to be good.


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