Grilled Pork Tenderloin with Mustard Seeds; Practicing ‘Unsafe Leftovers’ — 7 Comments

  1. Delicious – love tenderloin! I am pretty careful too, although, I probably do the odd weird thing in the kitchen, so would not want the food police at my place either!

  2. Brava! I have done the same with soups, only not bothered to put them outdoors on a cool night. Your friend is correct – if you have a tight lid and boil the contents, it should be fine for a day or so, as long as you bring it back to the boil for 10 minutes before serving. Hope you’re having a fine time on your vacation! I’m enjoying all the “back issues” while you’re away.

  3. I always leave the lid ajar if leaving overnight and then bring back to boil and let it simmer away to kill any germs. From the mouth of my Mother.
    Works for us. Good story Katie.

  4. Hope you are having a wonderful time in Italy. Funny post. The food police tend to go overboard. The only one in our family that gets sick after eating improperly stored food is the dog. Daisy has a sensitive stomach. Bless her little heart.