With all this pig on the brain (it is the year of the pig (oink oink!) and the other day was national pig day), I figured today's Sunday dinner could be a nice slow roasted pork tenderloin. I really enjoy a good tenderloin - although I must admit, the size and shape of them are sort of odd and creep me out if I think too hard about it - I know it's unappetizing to think this, but don't they sort of look like large slimy slugs... Anyways, I try not to think about it for too long because they can be super tasty. The best part about a pork tenderloin is that it is pretty simple to do. As long as you don't overcook it (here's where a reliable oven thermometer comes in handy), it can be nice and juicy and delicious. Since we're still within the 15 days of Chinese New Year I thought I'd give this recipe for an Asian Honey Glazed Pork Tenderloin a try. To check out the recipe,
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