Pork chops, pork butt, pork buns, pork shoulder, belly, bacon, ribs, sausage – I could go on forever with all that one can do with a pig. It seems these days you can’t even truly call yourself a foodie unless you have a mildly unhealthy obsession with the animal. So with our reputation as two foodie friends at stake – we dedicate this week to the other white meat.
Ingredients
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aTaleof2Kitchens 
Hi H! Try this recipe sometime when you happen to have the ingredients. The Kims make this at least once a year (usually around the holidays) and it’s always amazing.
http://www.marthastewart.com/recipe/pork-tenderloin-with-apricot-fennel-ragout
Yes! I love pork, but never cook it. Am seriously looking forward to some recipes to try : )