in the kitchen: pork tenderloin

I've been cooking a lot recently, with time on my hands and little with which to fill the idle hours. There were two pork tenderloins in our refrigerator, and I put one to good use on Sunday, making pork scallopini with balsamic vinegar sauce and polenta with Gruyère.

Tonight I made:

Pork loin with bourbon glaze, potato apple gratin, braised red cabbage with apples.

The bourbon glaze sauce on the pork would taste good on anything, and the meal as a whole was pretty good.