Friday, July 17, 2009

Broiled Pork Tenderloin with Mustard Curry p. 752

Ingredients: Dijon mustard, curry powder, pork tenderloin.

I love serving pork tenderloin when having guests. Its easy to prepare and always delicious. This recipe doesn’t disappoint.

Simply mix your mustard and curry powder (add some salt and pepper while you’re at it) cover your uncooked tenderloin.

Then broil until done… about ten to twenty minutes.

I recently purchased a meat thermometer, which is one of the best kitchen tools. How to Cook Everything often gives the proper meat temperature (there is even a chart in the back of the book for all different types of meat) and it much handier (and more aesthetically pleasing) to pop in the thermometer instead of slicing it open. Inevitably when we sliced the meat pre-thermometer it would always get overcooked. Those days are over. If you haven’t purchased a meat thermometer, please go get one today.

Broiled pork tenderloin with mustard curry, served with creamed corn, and pink eyed peas.

No comments:

Post a Comment