Tuesday 18 December
A trip to Bigg's bagged us a giant
tenderloin of pork. Once we got done
slicing it up for future meals of medallions, scaloppine, and roasts, we
decided that an immediate roast sounded good.
We tried this recipe, adding extra carrots, onions, and
Cameo apples, plus (eventually) some of the leftover vedge from last Monday's roast
chicken.
It was a Yum, but we should remember
to take the pork out when it hits 130º, and skip the mustard breadcrumbs, which
are not really worth the trouble.
No comments:
Post a Comment