Hey, Goodlookin'. Whatcha' got cookin'?

Yes, it is 2:13 a.m, and I am awake. Since my melatonin isn't working for me anymore, my sleep is all over the place. Since I am up, I figured I would toss out a recipe for the dinner I made tonight:

Honey Mustard Glazed Pork Tenderloin:

-Yellow mustard
-Honey
-Garlic powder
-Onion powder
-Pinch of salt

Preheat oven to 450

This glaze is really going to be done to your taste. I eyeballed the whole thing and kept tasting until it was just right for me. A general rule of thumb is to use more yellow mustard than honey. Honey goes a long way. You also just want a pinch of the spices, so they'll just be in the background adding a little pop.

1. I cut two nice medallions off of our tenderloin (We keep a big tenderloin cut into sections in our freezer for weeknight meals. You can also do this with hamburger meat!), and I skewered them with two bamboo skewers each. This helps you stabilize the meat for grilling.

2. Spray a little non-stick spray on your stovetop grill pan or on the actual grill.

3. Baste your medallions and lay them on the grill until you get grill marks. Baste the opposite side, flip.

4. Once your medallions are grilled on both sides, take them off of the grill and finish them up in the oven on the same grill pan (a regular sheet pan will do) to get the center cooked through. Baste again on both sides of the meat before putting them in the oven.

I kept an eye on them, and I ended up cooking them for about 10 more minutes until done.
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I also tried out a new biscuit recipe. I ended up modifying it, so I'll give you the updated version:

Quick and Easy Drop Biscuits:

-2 cups self rising flour
-4 tablespoons mayo (No clue. It was in a recipe online.)
-1 to 1 1/2 cups milk
-Pinch of salt
-Pinch of sugar

Preheat oven to 450.

1. Start with the dry ingredients and get those incorporated well in your bowl. You don't need a mixer to do this. Just use a fork or a spatula.

2. Add in the milk slowly. You're looking for a soft texture. It doesn't need to be "together" enough to roll out, because you're going to be doing these in a "drop biscuit" style. You just want enough milk to bind the dry ingredients together.

3. Take a tablespoon and scoop up a nice little mound of dough. "Drop" it on the greased cooking sheet. It should be about the size of a golf ball.

Cook for 7 to 10 minutes. Keep an eye on them. For some reason, biscuits can creep up on you. One minute they are raw, next minute they are done!

Hope you enjoy these recipes. All in all, they are pretty quick and easy!