Marinated Pork Tenderloin

1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons basalmic vinegar
1 small onion, chopped finely
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 garlic clove, minced
2 (3/4 pound) pork tenderloins

Mix first 7 ingredients. Place pork in sealable bag and add marinade. Refrigerate for 6-12 hours.

Remove pork from bag, reserving marinade. Bake pork at 350 degrees until meat thermometer reads 160 degrees (about 50 minutes).

The pork, as is, was so juicy, tender, and delicious, but if desired, make gravy by heating remaining marinade to a boil. Meanwhile, blend 1 cup chicken broth and 1 tbsp flour, add to boiling marinade. Reheat to a boil while stirring frequently. Continue cooking for a couple of minutes, reduce heat to a simmer until thickened.

Italian Skillet Supper

INGREDIENTS
3 cups uncooked spiral pasta
1 pound bulk Italian sausage
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 cups (8 ounces) shredded mozzarella cheese

DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Drain the pasta; mix with meat mixture. Top with cheese. Cover and cook over medium-low heat for 10 minutes or until heated through.

Yield: 6-8 servings.

The only thing I'll change next time, is to mix in half of the cheese and only top with the remaining 1 cup. Still... it was soooooo yummy!