#plumglaze

Glaze: Burgundy Berry. Temperature: Cone 6. Recipe: Gerstley Borate 21, Nepheline Syenite 16, EPK kaolin 11, Silica 32, Whiting 20, Tin Oxide 5, Chrome 0.4 www.sereneceramics.com #glaze #glazes #ceramicglaze #purple #burgundy #berry #purpleglaze #burgundyglaze #berryglaze #cranberryglaze #plum #plumglaze #glazerecipes #glazerecipe #glazerecipebook #vase #purplevase #ceramics #australianceramics #cone6 (at Sydney, Australia) https://www.instagram.com/sereneceramics/p/BwRpBgMA_ev/?utm_source=ig_tumblr_share&igshid=q6663qifx6rr

Instructions: Turn on your oven and heat it up to 375F 190C. Add salt and black pepper to the pork tenderloins. Warm up the olive oil in a skillet that can go in the oven over medium-high heat. Make sure all sides of the pork tenderloins are browned in a pan. Place the skillet in an oven that has already been heated and roast the pork for 20 to 25 minutes, or until the internal temperature reaches 145F 63C. Set up the plum reduction while the pork roasts. Put plums, honey, fresh rosemary, balsamic vinegar, and Dijon mustard in a saucepan. Over medium-low heat, let the plum reduction cook down until the plums are soft and the sauce has thickened. Let the pork rest for a few minutes after it's done cooking before cutting it. Put the pork tenderloin slices on a plate and drizzle the rosemary plum reduction over them. If you want, you can add more fresh rosemary as a garnish. Enjoy this pork dish that tastes great!

#donuts🍩 #plumglaze #yumyumyum😋 #pandemiclife (at Columbia Falls, Montana) https://www.instagram.com/p/CGHAxJbFs1k/?igshid=19lz3864skh9u