cha cha cha changes!
I updated my userpics and bio to reflect (hopefully) the new fall TV season. It's been a while since I've actually followed (and waited for) a new season that's on network TV. Ever since The West Wing jumped the shark for me (if you're wondering what point was that, it was when President Barlett's daughter was kidnapped), I had left network television and found fandoms in cable TV series. But this year I've been introduced and hooked on to two new (as in new for me) shows: Bones and NCIS. Plus, with Lana and Lex both out of the picture and Clark getting a job at the Daily Planet, this seems to be the year to actually watch Smallville regularly.
Encouraged by aries11, here is a Apricot Mustard Pork Tenderloin recipe I'd like to share with y'all. I never cooked a day in my life until I got married, and I'm fortunate enough that hubby knows how to cook and likes to cook. But since I'm unemployed at the time it seems the most productive thing for us was for me to get dinner ready, so I've been looking through online recipes and trying stuff out. The taste of home advance recipe search works good for me because I can narrow it down to the number of ingredients I want and total cook time. I especially like recipes that use the slow cooker or the oven because I can put it in there and not worry about it. This recipe I'm sharing today, I actually got from the label on the pork tenderloin. The outside of the label was info on the pork (like how much it weighs and such) and at the bottom it says peel back for recipe and the recipe was short and easy and I had good success when I tried it. I give it 3 stars out of 5 for taste. (the only trick/tip is to make sure the pork meat doesn't get to dry, so you'd have to baste it often)
Apricot Mustard Pork Tenderloin
Heat oven to 450F. Season whole pork tenderloin with salt and pepper; stir together 1 tablespoon of apricot preserves and 4 tablespoons honey mustard. Brush mixture over seasoned tenderloin and roast for 20 minutes, basting occasionally until meat thermometer reads 150-155F
(I don't own a meat thermometer, so I usually roast until the pork is done, which is usually more than 20 minutes, depending on how large the pork is)
Encouraged by aries11, here is a Apricot Mustard Pork Tenderloin recipe I'd like to share with y'all. I never cooked a day in my life until I got married, and I'm fortunate enough that hubby knows how to cook and likes to cook. But since I'm unemployed at the time it seems the most productive thing for us was for me to get dinner ready, so I've been looking through online recipes and trying stuff out. The taste of home advance recipe search works good for me because I can narrow it down to the number of ingredients I want and total cook time. I especially like recipes that use the slow cooker or the oven because I can put it in there and not worry about it. This recipe I'm sharing today, I actually got from the label on the pork tenderloin. The outside of the label was info on the pork (like how much it weighs and such) and at the bottom it says peel back for recipe and the recipe was short and easy and I had good success when I tried it. I give it 3 stars out of 5 for taste. (the only trick/tip is to make sure the pork meat doesn't get to dry, so you'd have to baste it often)
Apricot Mustard Pork Tenderloin
Heat oven to 450F. Season whole pork tenderloin with salt and pepper; stir together 1 tablespoon of apricot preserves and 4 tablespoons honey mustard. Brush mixture over seasoned tenderloin and roast for 20 minutes, basting occasionally until meat thermometer reads 150-155F
(I don't own a meat thermometer, so I usually roast until the pork is done, which is usually more than 20 minutes, depending on how large the pork is)