One would think being my mother's daughter that cooking would be second nature to me. Ha quite the opposite. The kitchen was like a foreign country to me with recipes a language I could not comprehend. My mother is the woman that cooks ALL holiday dinners for both sides of the family and I grew up with a home cooked meal on the table every night. I guess I became accustomed to simply sitting down at the table when the meal was piping hot and ready to be consumed. In addition, I was never the child that wanted to pull up a chair and "help mom" unless she was making cookies or brownies to which I could lick the bowl and beaters clean. You could say I was SPOILED ROTTEN. My sisters always joked about who would take over the coveted Thanksgiving dinner when mom passed down the reigns, and with little faith they hoped I would simply remember to pick up a pre-made dessert from the food store.
Fast forward a few years and I've really grown to love cooking all thanks to the increasingly popular Crockpot. Thanks to Pinterest, I came across a recipe titled "Best Pork Ever" and thought I would give it a whirl. Thanks to Monica's recipe, I fed the family with the most moist pork I have ever eaten, no exaggeration.
Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!
I served the pork with Parmesan Asparagus and Garlic Parmesan Pullapart Bread. This flavorful meal will surely please.