I Don't Do Meat

I'm pretty good at cooking chicken. It always seems to work out no matter how I fix it. Anything else is hit or miss.

Tonight, I took some sliced pork loin and put on a glaze of thinned spicy mustard and a bit of brown sugar. Popped it on a tray in the toaster oven and just guessed on how long to let it go. The glaze spent enough time on the tray to make the house smell for carmel for about an hour.  The black goo would never be acceptable on a cooking show, but it was pretty tasty in the end. And I suppose that's what it's all about anyway.