Archive for December, 2004
Walnut-Cranberry Pork Tenderloin
Thursday, December 16th, 2004It wasn’t long ago that nobody served pork tenderloin at home. It was always sidelined by its larger, white-meat sibling, the pork loin. Tenderloin is gaining in popularity though, evident from its recent prominence in the meat cooler of your local supermarket. It deserves the attention. It’s a tastier cut and it shape allows you […]
