RecipeMuncher

I marinated and roasted a pork tenderloin the other day, knowing I would be using the leftovers in a fried rice later in the week. The recipe I used to marinate the pork was an Emeril Lagasse recipe which flavored the meat really well and rendered the tenderloin juicy and delicious. I cooked up plenty of rice for that meal, as well as the fried rice dish, and a small third-world country… somehow my rice measurements got away from me. I also cooked up eggplant tempura to serve with the pork (...)