Uber slop zum abendessen

In the course of emptying my freezer (imma have that thing empty for summer produce) I thawed a pork tenderloin that itself was the product of a freezer purge when my friend Carol went to Florida for the winter. The New York Times had a German-inspired recipe for pork loin with cabbage, potatoes and mustard…right straight up my alley! So, using that pork tenderloin I added mustard, cabbage, the potato and then because they were there, some beans I had and, what the hell, threw in some chopped pickle which, in my mind, made it more Polish than German but what the hell. Same general direction on the map.

It was fabulous. Maybe not as pretty as some things I’ve made but god did it taste good.





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