Then at some point their CEO said something nasty about gay people.

I haven’t bought a Barilla product in probably two decades at this point. I don’t plan on ever.

I can hate for a *long* time.

Take it out of the oven, wrap the tenderloin in foil to rest it.

Chop up the bread into roughly one inch pieces, moisten with some stock or broth, pop it back in the oven to heat up a bit for ten minutes. Slice the pork, pour any juices over the dressing.

4/4

Preheat the oven to 450F. Put the tenderloin on a wire rack over the bread in the baking dish. Put it in the hot oven, and immediately turn the oven down to 325F.

Cook to temperature, I go for 160F, it'll get to 165 while resting.

3/n

Cover a pork tenderloin (I usually get them in a two-pack) with salt, msg, garlic powder, and onion powder. I do this a couple hours before at least but overnight is better.

2/n

Pro move topping with leftover cranberry sauce

The dip is really gilding the lily, but the contrast between the rich saltiness of the spread and the crisp vegetalness of the celery is what really makes it work.

A slight variation of youtu.be/HsIxubbFLrg

This and the @techconnectify.bsky.social UPS video. If I were in charge of an undergraduate engineering program day one of the intro class would be just watching both of those videos.