Tuesday, January 01, 2013

Pork Roast with Apples and Onions


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 recipeadding 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.

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