RecipeMuncher

You can’t beat a Sunday roast.  Whether it’s roast beef and light-as-air Yorkshire puddings or a succulent roast chicken—can you believe that I’ve never roasted a chicken?  Turkeys galore, and partridges, too, but never a chicken—a Sunday roast is a fantastic end (or beginning, depending on your perspective) to the week. Today I decided to make a modern take on a pork roast using a pork tenderloin (or pork fillet).  It’s not a traditional roasting cut, but (...)