As May eases into June and the outdoor work increases, it seems like one area you can simplify in your life is in the kitchen. Making good use of your barbecue, along with the fresh produce that is now available, will help do just that.
Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. Its the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.
A winner when it comes to versatility in that you can cook it whole, slice it into medallions, butterfly and stuff it, grill, roast, stir fry…..
My recipe today is a roast pork tenderloin served with a nice fruity, raspberry-nectarine sauce. Great little Sunday meal!