Pork tenderloin

[Mortblanc]

Rained all night and looks like it will keep up for the day. No going out for anything so why not make the house smell good?

I bought a pork tenderloin on offer real cheap earlier in the week and decided now was the time to cook it.

I remembered a time a decade ago when my late wife cooked one of these over the campfire in a dutch oven so I decided to do that rather than the slow roast everyone normally does. Of course with this weather I am restricted to the hob in the kitchen and what pots and pans I can find.

I seared the meat in a cast iron skillet using bacon grease, garlic and onions. After that I transferred the meat to a pot along with the saute onions and garlic bits. Cooked it for 45 minutes more.

When it was finished I added a package of seasoned wild rice and a package of frozen green peas.

I gave the mess a taste test a moment ago and it is a dish fit to eat, so supper is done for tonight.