Ouch, AG. Rail & hail must have really hurt!
and a *wink* I know, the letters are just too close on a phone.
Ann, sounds like a fine way to do pork tenderloins to me. We're not big fans of them because they tend to be so lean and tasteless. I'm guessing yours denied that trend.
We're just up from dinner. Moulles frites. Yum. The picture is deceptive because it doesn't show the big bowl of mussels with sauce that sets on the table. We absolutely devoured them. I steamed the (super-fresh!) mussels over a white wine/chicken broth mix and set some chopped jalapeno and a split head of garlic into the mussels. The mussels were dressed in a Buffalo sauce -- butter, Franks hot sauce, garlic and onion powders, black pepper, and served with the requisite fries, a side salad and good oven-warm crunchy bread. I didn't used to like mussels, but I learned it was due to their age for as they became less than fresh, they tend to take on a gamier/fishier ... um, less pleasant taste. Anyway, these were great. We both really enjoyed dinner and likely ate too much!
