It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Martha's Peachy Pork Tenderloin
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- #2228
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 pounds pork tenderloin
1 teaspoon seasoned salt
1 teaspoon dried thyme
1/2 cup peach preserves
2 teaspoons Worcestershire sauce
3/4 teaspoon ground ginger
directions
Heat oven to 350 degrees F.
Season the tenderloin with the seasoned salt and thyme, place on a roasting pan and bake 30 minutes.
While the tenderloin bakes, combine the preserves, Worcestershire and ginger in a bowl. After the tenderloin bakes for 30 minutes, remove from the oven and brush liberally with the glaze.
Return to the oven and bake for 15 minutes more, or until internal temperature of 160 degrees F is reached. (The remaining glaze may be brought to a boil in a saucepan over medium high heat and served alongside the cooked tenderloin.) Slice and serve.
added by
AmandasMom971
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
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