I go back to work tomorrow, so you won't have to hear nearly so much about my attempts at housewife-ness. But until then...
Here's another recipe! This one's super-zesty, which is what I love about it. It's honey spice-rubbed pork tenderloin, and it's from Kraft's Food & Family magazine, the spring 2008 edition.
Here's the final product:

And here's the recipe:
- 1 pork roast
- 1/4 cup Catalina salad dressing
- 1 tsp. red pepper
- 1 tsp. garlic powder
- 1 tsp. dry mustard
- 1/2 tsp. Season Salt
- 1 Tbsp. honey
Preheat the oven to 425 degrees. Place meat in a baking pan and brush meat with 2 Tbsp. of the dressing. Mix dry ingredients and rub onto the roast. Mix remaining 2 Tbsp. dressing and the honey; set aside.
Bake 15 minutes; brush with the dressing mixture. Bake an additional 10 minutes or until the pork is cooked through. Remove the roast from the oven; cover it with foil and let it stand about 5 minutes before slicing.
Once you slice it, it'll look like this:

And it will be yummy!! I especially like the ends, which have lots of the spicy rub on them.













Today was the kickoff to the York County Heritage Trust's Book Blast at the Agricultural and Industrial Museum at 217 W. Princess St. in York. This Saturday is also a sale at the "Book Nook" in Red Lion.










