I'm well aware that mixing content about food and a mention of vermin in the same post may strike many of you as slightly disconcerting if not outright gross, but such is life folks, such is life. Another weekend found me yet again in the country with big culinary ideas and a proper amount of work space in which to execute them. When I went to the nearby grocery store I wasn't sure exactly what I wanted to do. I knew I had purple potatoes that needed roasting, and that a protein of some kind was in order, but past that I did not know. So when I saw pork tenderloin at a reasonable price (at least in my mind) I thought what the hell, might as well. I had assumed that the packaged loin was folded in half and was one large loin but this was a mistaken impression, as I learned when freeing the flesh of its plastic casing. There were two loins! I considered freezing the bonus one for later, but somehow that seemed wrong so I decided to try two different approaches to the same cut. On the left is a pretty standard rosemary/garlic rub while on the left is a slightly more creative cilantro, brown sugar, balsamic vinegar mix.