Kevin's Pork Tenderloin

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.