Haha, I love this picture! So cute!
But happy hump day! We’re halfway through the week and the weekend is within reach. The weather in Wisconsin has been a bit of a roller coaster (snow, cold, then more snow) but one thing that remains steady for us is this recipe for Roasted Pork Tenderloin.
This recipe is certainly one of our go-to recipes when we don’t have a lot of ideas for meals during the week. Plus it’s cheap! I’m going to say something I didn’t expect to say: You don’t need the bacon in this recipe. Honest! The bacon makes it tricky to cook because you want the bacon to be crispy but don’t want to overcook the pork. So my recommendation is to save some time, money, and cholesterol and skip the bacon. You won’t be disappointed, I promise.
We’ve never made the mustard fruit, just never really wanted to. We’ve served this pork with potatoes and broccoli, rice and broccoli, sweet potatoes and asparagus; all of them pair well together. So don’t tell Michael Symon what I said but please tri-cooking (hehe) this Roasted Pork Tenderloin!