In an effort to make the best of my time in Vegas at a QuickBooks conference (they almost cancel each other out Vegas=super fun, QuickBooks=super dull), I went out and played some craps last night. I loooooooooooove to play craps! In the end, I walked away a loser, but was thoroughly amused by the “unique” crowd in the casino! It was pretty fun. I’m back in conference action today and tomorrow morning, then back to San Diego tomorrow afternoon.
Last week I made this, easiest ever, pork tenderloin which I am now wishing I had the leftovers in front of me. Night full of gambling=night full of drinking=day after extreme hunger! Seriously though, I get the impression that people don’t cook a lot of pork. I’m not sure if its intimidating or what, but let me be the first to say, this is super simple, and is GREAT leftover! Seriously, try something new, you won’t be disappointed.
Oven Roasted Pork Tenderloin
2lb pork tenderloin
1 T. dry BBQ rub
1/2 c. yellow mustard
1/2 c. Seasoned bread crumbs
Preheat oven to 350 degrees. Rub pork exterior with BBQ rub. Rub with yellow mustard. Coat with breadcrumbs. Place in roasting pan with 1/2 inch white wine. Roast until internal temp reaches 160 about 45 minutes.
**There are new reports that pork can be safely served medium with an internal temp of 145 degrees. Really, its up to you and your personal preference.
TIP!! I do not drink white wine, but I cook with it frequently. I always keep a stash of these mini bottles around so I don’t have to open a large bottle for a recipe that only calls for 1/2 c. or so
See you all back in San Diego tomorrow! I’ve got some new stuff coming up on Betsylife so be sure to stay tuned!