Verna and I decided to cook outdoors all weekend. The forecast was for temperatures in the high 90’s and up to 100°. We took a pork tenderloin out of the freezer and grilled it with a honey-mustard glaze. We served this sliced with acorn squash, roasted sweet taters and applesauce. Click on the image to enlarge.
Preview: Beef Tenderloin Steaks . . . 🙂
