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Monday, January 3, 2011


I've got two pork tenderloins in the crock pot, one in the oven, and a belly full of sardines (canned in olive oil).

Pics of the tenderloins to come later!

Edit: It's now later:

First, here is the oven-roasted pork tenderloin (at 250F for 2 hours) that was juicy and tasty as all hell:

This was a piece from the two tenderloins I cooked in the slow cooker (which for some reason turned out dry - overcooked, I guess?):

Served with cabbage, onion, carrot and leek.

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