Now that the weather has cooled off some, I’m back in the kitchen more and more. Our kitchen is teensy so there’s nowhere for the heat from the oven or stove to go and heats up in a hurry. I am no fan of literally sweating over the food, but now that it’s a little cooler I’m back in action!
So last night’s dinner: sesame-crusted pork tenderloin with an Asian marinade, stir-fried broccoli and onions, an herb-buttered ciabatta and the famous cranberry, mango and pecan salad. I will definitely make this again and maybe cook the pork just a smidge less. It was still juicy and tender, but probably needed five minutes less in the oven. The rule of 20 minutes per pound was right on point! I’ll be posting the recipes shortly…
Food Nurd 
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