Last night, I made pork tenderloin. I found this recipe for a sweet and sour glaze online and it looked great before I put it in the oven. There was brown sugar, soy sauce, honey, balsamic and minced onion and garlic involved. I baked it in the oven within an inch of its life. It came out grey and dry. I think next time, I shall braise it in some kind of creamy wine and mushroom situation, slowly and maybe with some pearl onions. I served my pork-fail with sauteed carrots with butter, salt and pepper, and frisee/mache salad with campari tomatoes, red onion and a pumpkinseed oil (THANKS SARAH!)/balsamic vinaigrette, with shaved parm on top.
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