Experiments in Cooking
Browning in a cast iron pan with garlic In a nice bed of shishito peppers Served with bacony collard greens And roasted Brussels Sprouts So so good! And this wine made it even better 😉 For 2 logs of pork tenderloin (~2.2 lbs) Dry rub […]
I took a break from the indoor kitchen, and handed this off to the husband to grill. Tenderloin with dry-rub, marinated in fridge for 6 hours. It was so juicy & tender! Served with Barley Risotto. The rub was sweeter than I cared for it […]
My pork tenderloins usually get a dry rub treatment, overnight in the fridge, browned & baked the next day. But on this weeknight, I had time for nothing. I looked for braised tenderloin recipes, and found that braising is reserved for heavier cuts like pork […]
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