It was yet another boys' night at the Roediger House on Thursday, but I had to work pretty late and needed to be able to make a decent dinner for the four in the crew that could be prepared reasonably quickly. That led me to this roasted pork tenderloin recipe that gets a big flavor boost from the honey dijon mustard glaze. We decided it was darned good. The sides included company mashed potatoes and buttered corn.
"Pork Tenderloin with Honey Mustard Glaze," from Diana Rattray. Recipe found on About.com.
"Company Mashed Potatoes," a Jones family favorite.
No comments:
Post a Comment