Lest you think the only thing I know how to make is soup, here is a recipe for pork tenderloin that developed in my kitchen one night last week. It was a hit with the family!

Citrus Pork Tenderloin

2 pork tenderloins, extra fat and silver skin removed

Marinade: 3 tbsp orange marmalade

2 tbsp lemon marmalade

1/4 Cup aged balsamic vinegar

1/4 Cup Extra Virgin Olive Oil

chopped, fresh rosemary

1 heaped tsp grainy mustard

salt and pepper

Cut pork tenderloin into 1/4″ medallions. Place in large freezer bag, add marinade. Seal bag and let marinate for 1-1 1/2 hours in fridge. Fry pork medallions in a large fry pan, 5 minutes per side, turning often, until cooked through. You can pour the marinade into the frying pan too as it will cook long enough to be safe.

Serve over mashed potatoes or rice.

In Exodus 16: 2-3 we read how the people complained in the wilderness. They thought it would have been better to die as slaves with pots full of meat then to die of hunger in the wilderness. Thankfully, the LORD provided meat for them in the form of quail, but it wasn’t too long before they were complaining again.

Oh, Lord, keep us from complaining. We have so much to be thankful for!

“Do all things without murmuring and disputing.”

Phil. 2: 14 NKJV

Next time…a recipe for your favorite type of white fish!

And I am working on that Creamy Potato and Leek soup.