Norma’s Easy and Delicious Pork Tenderloin

I was never really a big fan of pork.  For many years, I believed that if pork was pink, it was undercooked.  This is not necessarily the case.  Just like any ground meat,  ground pork needs to be cooked until the pink is gone, or to 160°F.  Cooking a chop, tenderloin or roast?  Pink is … Continue reading Norma’s Easy and Delicious Pork Tenderloin