Post by divtal on Oct 13, 2018 22:21:42 GMT
Inspired by this thread, I decided to do a pork tenderloin, and tomorrow is the designated day. (I'll eat carefully.)
I am going to do a rice pilaf, and I going to make the BBQ sauce that I use on spareribs. It's a simple sweet/sour from The Joy of Cooking, that I've had so often, from childhood. I figure that, if it's great with one cut of pork, it should be good with others.
I am going to do a rice pilaf, and I going to make the BBQ sauce that I use on spareribs. It's a simple sweet/sour from The Joy of Cooking, that I've had so often, from childhood. I figure that, if it's great with one cut of pork, it should be good with others.