Speaking with a friend who told me about this recipe, I took her word for the fact that she said, “pulled pork tenderloin is to die for…” and decided to make this for a lunch when first impressions meant everything.
I purchased two pieces of frozen pork tenderloin that was on special at NoFrills for $2.99 a pound. Each piece was $1.99, so together they were just over a pound. I slightly defrosted both pieces in my microwave oven so that I could cut them in half, in order to fit them in my crock pot (slow cooker).
Here’s my recipe:
Lightly coated pork tenderloin medallions – this is a favourite of mine and SO easy to make. Great when cold too!
My precious Nugget was diagnosed with kidney problems. For several years, he was vomiting once every so many months, then all of a sudden his vomiting became nightly. After a few days of trying different things (including changing his diet), I took him to his doctor and had his blood tested.
If, like me, you have just received an email with the same or similar subject, claiming to be from Postal Support Georgia Norwood from firstname.lastname@example.org… please do NOT open the attached file. I’m SURE it is NOT ‘friendly’ software that is inside the attached zip file.
Being only about 16 years of age at the time, my mother let me go ahead and mix up a BIG batch of Banana Bread… which I had done on several occasions. So much so that this recipe became one of my “specialties”… I loved to bake!
Having several mouths to feed and raising a rather large family on one income, my parents resorted to cost cutting measures such as purchasing things like every day baking products in bulk. My father re-modelled a cabinet to fit a small hallway just off the cooking kitchen. This cabinet had two large bins in it, one which held a large bag of flour, the other held a large bag of icing sugar and brown sugar.
Got this in email and just HAVE to share with you here:
Friends introduced me to this yummy, easy to make homemade soup…
Reading over Mike Johnston’s Hearty soup recipe that was published in our local newspaper, I realized I’d FINALLY come upon a recipe that was VERY similar to dad’s, though it did need tweaking.
Back when my father lost his job at Orenda Engines (The Avro Arrow: Canada’s broken dream) and became one of the over 50,000 men out of work in southern Ontario, many nights my parents had to send us off to bed with nothing to eat. Over time, my father learned to cook very creatively, as meat was not readily available for quite a few years.