To make sure your calendar, event reminders, and other features are always
correct, please tell us your time zone (and other details) using the
drop-down menus below:
Set Date/Time format:
In 12 Hour format the hours will be displayed as 1 through 12 with “a.m.” and “p.m.”
displayed after the time (ex. 1:00p.m.). In 24 hour format the hours will be displayed as 00 through 23 (ex. 13:00).
You can always change your time zone by going to your Account Settings.
Use the dropdown menu to view the events in another time zone. The primary time zone will be displayed in parentheses.
Use the dropdown menu to view the events in another time zone. The primary time zone will be displayed in parentheses.
Visiting Robert Carr(username: robert)
Tag
Please wait...
Select a Color
Manage Applications
Check the items that you want displayed. Uncheck all to hide the section.
Calendars
Files
Addresses
To Dos
Discussions
Photos
Bookmarks
The “Switch Navigator” button will no longer be available after February 14, 2017.
Please learn more about how to use the new Navigator by clicking this link.
This savory-sweet treatment for pork tenderloin was brought to The Times in 1989 by the inimitable Marian Burros. With just five ingredients — pork, brown sugar, whole-grain mustard, rosemary and sherry — you have an extremely simple though supremely satisfying dish. We like ours served with mashed sweet potatoes and a pile of sautéed greens, and the leftovers make great sandwiches.
Yield: 4 servings
1½pounds pork tenderloins
3tablespoons brown sugar
2tablespoons grainy mustard
2teaspoons chopped fresh or dried rosemary
2tablespoons dry sherry
Step 1
Pat the tenderloins dry with paper towels.
Step 2
Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
Step 3
Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven — about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
Step 4
Remove and lightly tent with foil; let rest about 10 minutes before cutting into ¼- to ½-inch slices.
Attach this document to an event, task, or address
You can attach a link to this document to an event in your Calendar, a task in your To Do list or an Address. Check the boxes below for the data you want to
bring into the event’s or task’s description, and then click “Select text to copy” to have the next event or task you create or edit have the document text and link.
