We typically do not cook dinner on Fridays. A lot of times we are out with friends and get something, eat leftovers, or order pizza. So when we do cook on a Friday, it feels so weird and special.
We sort of screwed up Wednesday’s dinner plan by forgetting to defrost the pork tenderloin so we decided to make it tonight. We made Pork Tenderloin with Apricot Mustard with Creamy Goat Cheese Pasta with Roasted Asparagus as a side.
I don’t really love pork. But this recipe is perfect. It gets a crispy sweet glaze on the outside that is perfect. We’ve found that going heavier on the apricot preserves and lighter on the mustard makes it the perfect amount of sweetness. Also, we don’t roast the apricots or leave the glaze for dipping. We just put more on the tenderloin when we flip it halfway through the broiling time.
The pasta (we didn’t have cavatappi but farfalle worked just fine) alone could be dinner but this way we have plenty of leftovers, especially since Sunday night is my knitting night with friends and a quick dinner works out well.
