Thursday, September 17, 2009

How is it that....

... when I try to make any kind of roasted pork tenderloin, I can only get the end result of "bloody" or "charcol", yet I can cook a wonderful, full pork loin with no problems whatsoever??

It was juicy. It was tasty. It was cooked but not overcooked. Not shockingly raw in the middle.

Sigh. I hate the kicthen sometimes.

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