Thursday, January 13, 2011

pork tenderloin

I doubt I'm alone when I say that a lot of times I find myself in a rut when it comes to making dinner.  It's just so easy to defrost some chicken breasts and have the same old.  I aspire to one day cook like my mother, whose rotating repertoire of dinners is quite diverse (now if only James and I weren't both super picky...).

I highly recommend pork tenderloin for those times when it feels like you've been eating chicken (or whatever your go-to of choice is) way too much.  You can always find pre-seasoned cuts at the supermarket that you just throw in the oven.  I use a recipe by Ellie Krieger (that you can find here) that is really so delicious and flavorful.  It utilizes garlic and white wine and, honestly, what more could this girl ask for?  Well, other than rice pilaf and, I guess, veggies.


  1. That looks so good. I have one of Ellie's cookbooks. I need to try out more of her stuff!

  2. yummy! I'll have to try that sometime! Really, anything that isn't chicken and rice would be nice.

  3. yam yam! you made me drooling!


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