Yesterday was bread day around here, Margaret. I hope yours rises well.
Farm Boy had pork tenderloin on sale. I've got three of them roasting in the oven. Recipe calls for making slits and lacing those slits with slivers of garlic, but I've decided that's too time consuming. There days, I chop the garlic (lots of it) fine and add it to the marinade. The marinade has olive oil, Dijon mustard, honey, orange juice, soy sauce finely chopped fresh rosemary and lots of garlic. I pour it over the meat and poke lots of holes in the meat. I'll roast it for 25 minutes, pull it out, turn it over and poke it on the other side. Roast another 25 minutes. I let it cool a bit, slice it all thinly and divide into 6 portions which I freeze except for the one we'll eat tonight. Makes for a quick meal later on served with rice and broccoli or Brussels sprouts.
