I fixed a pork tenderloin for supper tonight. I think it was one of the best I have ever made.
It didn't fall apart when it was done, for that I have to use the slow cooker, but I will the next time.
First I poured a Dr. Pepper over the tenderloin.
Then I added chopped garlic into the crevasse in the center of the loin.
I sprinkled liberally with garlic salt and fresh ground pepper.
Then I sprinkled some Wild Turkey on the mess and tossed it in the oven for 2 hours at 350 degrees.
I served with brown rice and asparagus.
1 comment:
I've heard of Dr. Pepper for ham, guess this is the next logical step. Sounds good!
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