More Family and ...work!
Ideal manager called and I worked three days this week. Dang...that meant I was at work for the Adamsons' visit. They didn't get here until close to midnight Wednesday night. Thursday, Allan, Betty and Dave made a leisurely breakfast while I slaved away.
Before I left for work I prepped the pork loin for supper.
When I got home, the gang was hanging out in the front yard. Dave assured me he left a cold beer for me in the frig. The guys were sitting around watching Betty pull vines out of the front bed. Yay, Betty!
I ran in, got the pork loin in the oven and gradually got dinner going. We ate late, close to 8:30-9pm. The Italian Spinach, Penne pasta tossed with Olive oil and fresh basil and a salad made for a fine dinner.
And then I crashed.
Friday morning, the Adamsons wanted to get on the road early, so I got to have breakfast with them before work. I was still tired, so my husband offered to be my chauffeur for the day. Aw...that is so nice. He fetched me around 4 so I had a shortish day.
It's HOT outside so today we are hibernating in the air conditioning. Maybe a movie late this afternoon.
BTW...the pork tenderloin was incredible. You *HAVE* to do this!
KT Pork Tenderloin
Wash tenderloin and pat dry.
Rub pork all over with spicy brown mustard.
Spread out long sheet of plastic wrap.
Sprinkle Montreal Steak seasoning on plastic wrap. (Don't use another brand! Steak seasonings are NOT created equal!)
Set pork on plastic wrap.
Sprinkle seasoning all over pork.
Wrap tightly with plastic wrap and let marinate in frig for at least two hours.
To roast, set oven to 375- 400 F
Unwrap pork, set in a casserole, FAT side up. There will be drippings to catch, don’t use a cookie sheet.
Cook until pork is 160 F. Cooking time may vary depending on size of roast.
Remove from oven and rest for at least ten minutes before carving. Discard the drippings, too dark and spicy for most folks.
Before I left for work I prepped the pork loin for supper.
When I got home, the gang was hanging out in the front yard. Dave assured me he left a cold beer for me in the frig. The guys were sitting around watching Betty pull vines out of the front bed. Yay, Betty!
I ran in, got the pork loin in the oven and gradually got dinner going. We ate late, close to 8:30-9pm. The Italian Spinach, Penne pasta tossed with Olive oil and fresh basil and a salad made for a fine dinner.
And then I crashed.
Friday morning, the Adamsons wanted to get on the road early, so I got to have breakfast with them before work. I was still tired, so my husband offered to be my chauffeur for the day. Aw...that is so nice. He fetched me around 4 so I had a shortish day.
It's HOT outside so today we are hibernating in the air conditioning. Maybe a movie late this afternoon.
BTW...the pork tenderloin was incredible. You *HAVE* to do this!
KT Pork Tenderloin
Wash tenderloin and pat dry.
Rub pork all over with spicy brown mustard.
Spread out long sheet of plastic wrap.
Sprinkle Montreal Steak seasoning on plastic wrap. (Don't use another brand! Steak seasonings are NOT created equal!)
Set pork on plastic wrap.
Sprinkle seasoning all over pork.
Wrap tightly with plastic wrap and let marinate in frig for at least two hours.
To roast, set oven to 375- 400 F
Unwrap pork, set in a casserole, FAT side up. There will be drippings to catch, don’t use a cookie sheet.
Cook until pork is 160 F. Cooking time may vary depending on size of roast.
Remove from oven and rest for at least ten minutes before carving. Discard the drippings, too dark and spicy for most folks.