Sunday, March 6, 2016

Meal No. 1498: Pork Tenderloin with a Honey Dijon Glaze

Last Thursday night, some good friends were finally able to come back over for supper at the Roediger House. I served up pork tenderloin with a honey dijon glaze, along with company mashed potatoes and steamed asparagus. It seemed to be sufficient for us. Well, except we were also excited about the dessert, which will be addressed in a subsequent blog post.

"Pork Tenderloin with Honey Mustard Glaze," from Diana Rattray. Recipe found on

"Company Mashed Potatoes," a Jones family favorite.

1 comment:

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