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| BBQ Pork Tenderloin To The Rescue |
I made a dinner last night (insert the hilarity that I call my family) and I couldn't wait to write about it today. The food was good, the family...well, they never let me down with something to write about. It was a win-win dinner. I went to upload my pictures from the past month (I'm a little behind). I wanted to write about last night's dinner, but kept coming back to the pictures of a pork tenderloin I made a couple of weeks ago. I thought about just keeping that particular dinner to myself...maybe all the magazine recipes and stories aren't for sharing. If that pork tenderloin had just been 'okay', you probably wouldn't be reading this right now.
It was a rough night around here, to say the least. The mood was solemn. No one was particularly hungry and I certainly didn't feel like cooking and taking pictures. If I didn't cook one of the items on my weekly menu, it was going to require a trip to the store (we all know that's not going to happen). I would be remiss not to say that cooking something new took my mind off of doom and gloom. While I was going through the process of the Cook's Country 30 minute Sweet and Spicy Pork Tenderloin, I couldn't help but to notice how easy it was to make and how perfect it looked at each stage. I turned on Frank Sinatra and called the crew in for dinner. As the dinner wore on, we all became more and more focused on the food and less on other things. By the end of the dinner, if someone had taken a video, it would have looked staged. That was one mood-altering piece of BBQ pork. I don't know if you can give a pork tenderloin a higher compliment than that.
I highly recommend giving this recipe a whirl. It was fast, easy, and hit the spot. I would also recommend pairing it with Frank Sinatra, Sam Adams Lager, and a pretty fantastic family.
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| Ingredients |
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| Dry Rub |
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| Skillet Searing |
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| After Oven Roasting |
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| It Tasted As Good As It Looked |
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| Glaze |
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| Cook's Country April/May 2012 |
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