179/250 2026 Reading Challenge
Weekly Menu #666 And The Book Of The Week
WEEKLY MENU
Monday
Kids - Chicken and Fries
Tuesday
Kids - Cheese Quesadillas
Wednesday
Kids - Buttered Noodles
Thursday
Kids - Cheese Fries
Friday
Kids - Chicken and Mashed Potatoes
Saturday
Kids - Chicken and Rice
Sunday
Family Dinner
Spaghetti Night
Sunday Confessions #363
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Weekly Menu #666 And The Book Of The Week
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June 2026 Wrap Up
June 2026 Wrap Up
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What I Read Last Week - June 29th
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Sunday Confessions #364
173/250 2026 Reading Challenge
Honey Garlic Pork Tenderloin
Ingredients
- 2½ –3 lb pork loin not tenderloin
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp dried rosemary optional
- 1 tbsp olive oil
- Honey Garlic Sauce
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 4 cloves garlic minced
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- ½ tsp red pepper flakes optional, for heat
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish or roasting pan.
- Season the pork loin
- Pat pork dry with paper towels. Season all sides evenly with salt, pepper, paprika, thyme, and rosemary.
- Sear for flavor
- Heat olive oil in a large skillet over medium-high heat. Sear pork loin for 2–3 minutes per side until nicely browned. Transfer to the prepared baking dish.
- Make the honey garlic sauce
- In a small bowl, whisk together honey, soy sauce, garlic, apple cider vinegar, Dijon mustard, and red pepper flakes.
- Bake
- Pour the sauce over the pork loin. Cover loosely with foil and bake for 35 minutes.
- Uncover & glaze
- Remove foil, spoon sauce over the pork, and return to the oven. Bake uncovered for 15–20 more minutes, basting once or twice, until internal temperature reaches 145°F (63°C).
- Rest & slice
- Remove from oven and let rest for 10 minutes. Slice and drizzle with extra pan sauce before serving.
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