Pork Tenderloin

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The freezer is nearly empty of pork now, with only some odds and ends (no pun) remaining.  There are smoked hocks and jowls, some neck bones, a ham, one last pound of coveted bacon, and a couple of tongues.

And this was the last of my tenderloin, on which I used a recipe that I keep coming back to over and over again for my pork and rabbit. (I roasted some Brussels sprouts to go along)

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The good news is, there are two pigs about ready to for a trip to the butcher.

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And at the beginning of March or so, I have high hope of uniting Penny and Onslow in “hog matrimony.”  Or whatever you call it in a pig’s world…

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I hope they adore each other, and Penny is not too overweight to get pregnant. All these things I stress over and shouldn’t until the time comes.

Back to the pork tenderloin…

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This is another Food52 recipe that I found, and you can find the recipe there, or under the recipe tab on my website. One thing I do suggest is using fresh rosemary.   You get a better flavor, but dried works well enough if you have to make due. ~A

P.S.  I deglazed the pan with Sake, and added cold cubed butter to make a sauce for drizzling. Enjoy!

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