9/6/25. What's in the feedbag? ;)

[taxlady]

Everyone's menu looks quite appetizing this morning. All very yummy!
@taxlady I'm afraid I don't quite remember which recipe that one is. Was it an Apricot Mustard or don't think it was a Maple Mustard, don't remember having made that one.
I'm sure I have others but ....

at any rate, I mostly use the Micro for reheating. If there was enough sauce I sometimes reheat that first and then add the meat after but I generally only do that with thin sliced meats.

It was this one:

Pork Tenderloin with Mustard Sauce - Seasons and Suppers

This delicious pork tenderloin with mustard sauce is one of those back-pocket recipes that is sure to become a regular in your kitchen, too!

www.seasonsandsuppers.ca

 

[dragnlaw]

Wow, I remember making it and remember it was delicious but for some reason I never 'saved' it. Thanks taxy - I have now rectified that situation.
One of the things I now remember was how I liked the searing first then slicing and finishing. I never did bother to further brown the sides as she likes to do. Loved the sauce.

 

[Sir_Loin_of_Beef]

What's in the feedbag?​

Oats!

 

[taxlady]

Wow, I remember making it and remember it was delicious but for some reason I never 'saved' it. Thanks taxy - I have now rectified that situation.
One of the things I now remember was how I liked the searing first then slicing and finishing. I never did bother to further brown the sides as she likes to do. Loved the sauce.

I liked the searing first too. It's a little bit more work, but it saves effort. Once all the sides have been browned, it is much easier to cut the meat evenly. It doesn't wiggle while you are trying to cut it. I don't think I will bother searing the sides again, once it has been cut. I think I might turn up the heat for the first sear so it can get browner morer quickly, before I take it off to cut it. Next time I will try to make the slices an inch thick. These were a bit thicker than that. I was ready to go and the recipe was way over there ------- >>>, so I didn't bother checking. Oh well, it tasted good.