Browse my Pinterest account, and you’ll see I’ve pinned lots of recipes.
I have my tried-and-true favorite meals, but I’m always looking to try new things in the kitchen.
A beautifully plated and beautifully photographed dish on Pinterest can set me to drooling. But as any cook knows, some recipes aren’t always what they seem. Looks can be deceiving. Or the work required to make a particular recipe might not result in a big flavor payoff. We’ve all been there, right?
When I saw C + C Marriage Factory’s recipe for Brown Sugar and Balsamic Glazed Pork Loin, I knew I had to try it. Pork and ground beef are the only two meats that I’m able to serve when my inlaws come to visit. (My father-in-law doesn’t eat poultry; my husband doesn’t like steak; my mother-in-law doesn’t eat shrimp; I don’t like seafood, except shellfish; and my kid lets very few vegetables touch his lips.) So I’m always looking for new recipes featuring these key ingredients. Something other than dried out pork tenderloin, meatloaf, spaghetti or tacos.
I have to admit I was intrigued by the original pinner’s comment: “ABSOLUTELY THE BEST PINTEREST RECIPE WE’VE TRIED. MAKE IT TONIGHT AND THANK ME TOMORROW!” Who wouldn’t be intrigued by such a glowing, uppercase review?
So, I bought me a pork tenderloin, gathered my ingredients and tossed them all into the Crock-Pot to cook all day.
Then, some woman rear ended me at a stoplight on my way home, and I found myself detoured for several hours at urgent care. (No serious injuries, thank goodness!) But it did kind of interrupt my dinner plans, specifically the last hour of cooking time when I was supposed to make the glaze for the pork tenderloin. I called my husband from the doctor’s office and emailed him the recipe with instructions on how to make the glaze. And he followed them, but he didn’t actually glaze the pork with it. So, we ended up having to just drizzle it over the pork when we served it.
But you know what? It didn’t matter. The pork tenderloin was as tasty and as moist as I had imagined it would be. Delicious. I thought it tasted a little bit like North Carolina Eastern style barbecue, which in my opinion is the best way to eat a pig! This was one Pin that lived up to its hype! It was even good the second and third time around, when we had it for leftovers.
In fact, we enjoyed this recipe so much that it’s now been added to our regular repertoire.
When I made it the second time, I stayed home to avoid car wrecks, and I did the glaze the right way.
I still haven’t made it for my inlaws because they haven’t visited lately, but I have a pork tenderloin in the freezer ready for their next stay here.
This is one recipe that is Pin-Tested, Atta Girl Approved! As the original pinned said, “Make it tonight and thank me tomorrow.”
I’ve seen and pinned various incarnations of roasted cabbage, including one from Martha Stewart. Of course, this dish is so easy, you don’t really need to follow a recipe. Just slice cabbage into wedges — any variety of cabbage will do — then drizzle on both sides with good olive oil and a sprinkle of salt and pepper. Roast in the oven at 400 degrees (450 degrees, if you’re in a hurry) until the cabbage browns slightly and wilts, then turn it over and roast the other side until tender. So, so, so good.
I’ve also topped the cabbage with bratwurst and roasted it that way. That makes a nice cool weather dish.
Two recipes — Pin-Tested and Atta Girl Approved.
Try them. I think you’ll like them.