For the Pares

Welcome, one and all, to the digital version of Nana's recipe box. Cook and enjoy. Share and photograph. Send me those photos and I will post them alongside the recipes. Feel free to comment on any adaptations you have experimented with, so we can all learn and share and cook together. But most of all, thank you to the great chef herself, who is always loved and never forgotten.

April 7, 2009

Apricot Pork Fillet

¼ cup apricot jam

¼ cup honey mustard

1 lb. tenderloin pork fillet

¼ tsp each of salt and pepper

Mix salt and pepper, jam and honey, and spread over fillet.

Bake at 400F, for 25 minutes

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