Kevin has become quite the cook these days. On Sunday he made perfect pork tenderloin and blue cheese salad. I've had a recipe book for about 2 years that I've been using to jot down my absolute favorite recipes... Kevin has officially made the recipe book!
He even wrote up the recipe himself.
After making pork tenderloin a dozen times I think the key is marinading it (Kevin let this marinade for a day), and not overcooking it. The meat themomoter my mom gave us has been a huge help in keeping us from overcooking everything. It's the kind that you can stick in the meat while its cooking and have an alarm beep when it gets to a certain temperature. Cook it until the center is exactly 160 degrees.
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