“A rerun or repeat is a re-airing of an episode of a radio or television broadcast.”- Wikipedia

I’m making like the networks, and running some blog post reruns while I take a brief break. Take a click down memory lane (click on the photo or the link below to go through to the rerun post) to see another favorite .

Jewels in Neverland Found then…

All of my adult life has been spent straddling the Atlantic. I do get very homesick for Tatjana, my friends and London periodically. Re-reading this old post was like a mini-visit (although I’m planning the real thing soon).

… and now

Oh, how I wish we could all go back to real food, from the proper sources over big grocery store chains with factory produced food. It really isn’t that inconvenient when the green grocer, butcher, and fishmonger are all located in the same block within steps from your home.

Herb Roasted Pork Loin with Roasted Mixed Root Vegetables and Sauteed SpinachRecipe of the Week: Herb Roasted Pork Loin

BTW, I know this still is not a great food photo (who knew pork tenderloin would be so hard to photograph?), but it is slightly more appetizing than my first attempt in the original post, and I promise it tastes much better than it looks! It is a staple recipe in the Rhodes household. For more sumptuous recipes please join here, or upgrade to the premium membership that pays for itself in time and money saved with dinner accomplished! SALE ENDS JANUARY 31ST!

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  • January 26, 2012
    10:00 am

    Love pork tenderloin! The recipe is easy enough to follow and the picture shows how moist the meat comes out. Think I’ll have to pick up a tenderloin next time they’re on sale. But then, I’m guessing that the recipe would work on pork chops with just adjusting the cooking time. Hope you’re taking care of yourself! [[[ hugs]]]

  • January 26, 2012
    10:22 am

    I LOVE working with pork tenderloin. It’s always something that ends up as a hit with my family. I’ve used it in place of beef tenderloin which is at the under end of the scale in cost and it always turns out so well.

    I always love your photographs! No wonder you modeled… you never look bad in pics!

  • January 26, 2012
    10:08 am

    Pork tenderloin is a very inexpensive cut of meat Ruthee. I’m in LA (land of inflated prices), and I pay $3.99 a pound – which makes 3- 4 servings.

    The herbs would work on pork chops, but I would pan fry them since the amount of time in the oven it would take to brown them would dry them out completely. The key to good lean pork is to NOT overcook it, because it will be dry and leathery.

  • January 27, 2012
    11:56 pm

    Oh Rachel – you only see the good ones, I vet ruthlessly.

    I agree – pork tenderloin is so low fat and low cost!