On 2021-06-01 7:50 p.m., jmcquown wrote:
> I brushed a small pork tenderloin with spicy brown mustard.Â* Rolled it
> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
> Â*Baked on a lightly oiled baking sheet at 425F for 20 minutes.
> Meanwhile, I steamed some Fordhook limas.
>
> I cut the tenderloin into 1" slices.Â* It's cooked to medium rare.Â* A
> couple of slices with lightly buttered limas made for a great dinner.
> Leftovers for later in the week or the freezer.
>

We had some leftover boneless lamb leg roast. I made a curry with it. I
sauteed a chopped onion with a couple cloves of garlic and a finely
minced thumb size chunk of ginger rood, added some spicy Jamaican curry
powder, some chopped dried apricots and about two cups of chicken broth
and heated it to a simmer. Then I minced the lamb and threw it in. While
it was simmering I cooked the rice. When the rice was done I fluffed it
and left it in the covered pot while I steamed some broccoli. Dang tasty.