Colorado Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
**Swinsto3**
Hi there, would you mind sharing your pork tenderloin recipe w/ the apricot pretty please?
I was getting some stuff at Savory Spice Shop yesterday and the owner was telling me to take apricot jelly and mustard blended up and after the tenderloin done to take it out and cover it with the jelly mix and then broil to make it sort of candied or crispy if you will. Tonight is our holiday dinner w/ the SD's and I want to to something different from my tradidional ptender. TIA!
If the family were a fruit, it would be an orange, a circle of sections, held together but separable - each segment distinct. ~Letty Cottin Pogrebin
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Re: **Swinsto3**
Sure! It really could not be easier.
I use the same amount of sauce even when I'm doing a smaller tenderloin, and my crockpot cooks crazy hot so I don't ever cook it as long as recommended. Also, when the pork is done, I take it out, cover it and let it rest for a few minutes and put the sauce in a small saucepan. I thicken it a bit with a water/cornstarch slurry and let it boil for a couple of minutes until it gets to the thickness I want. It's super yummy! I usually serve with mashed potatoes because the sauce is so good on them
No more baby siggie pics. Boo.
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