Tonight's pork recipe is courtesy of the Food Network. It was a delightful, tangy glaze of balsamic vinegar (which I almost forgot to add) honey, four cloves of garlic, olive oil, rosemary and a little dijon mustard. Served with couscous and salad, but the boys had theirs with bread and applesauce. Will wolfed his serving down, and Sean even tasted it before he politely told us that he didn't like it. Who are these kids? No tears, and eating everything?? :)
I also like recipes that start by browning on the stove and finishing in the oven. The browning, and then the finish by roasting, makes for a nice, moist meat. I'd definitely make this again.
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