#MEwx Mild temps with Spicy Barbecued Pork Tenderloin

Good morning Augusta.

I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.

This morning we have locally dense fog, with mostly cloudy skies. Highs in the lower 60s with light and variable winds.

Tonight we’ll have rain with patchy fog. Lows in the lower 50s with light and variable winds, becoming northeast around 10 mph after midnight.

We didn’t receive any rain here over the past 24 hours.

The wind is North Northeast between  1.3 MPH and 4.8 MPH.

The Relative pressure is 30.15, the Absolute pressure is 29.95 and rising with a weather graphic indicating clouds and sun.

The  outdoor temperature is 45.1°F, the dew point is 44.8°F, the heat index is 45.3°F and the humidity is 99%.

Visibility is 10.0 miles / 16.1 kilometers with darn thick fog out there.

The UV index is 0 placing the average person at no risk, the solar radiation reading is 88.3W/m2, the moon phase is waning crescent and the moon is 44.1% illuminated. Sunrise is 7:05 AM, sunset is 5:44 PM, moonrise is 4:40 AM, Moonset is 5:03 PM and we’ll have 10 hours 38 minutes of daylight today.

Our next Full Moon is on November 8, and our next new moon will be on October 25.

 

SPICY BARBECUED PORK TENDERLOIN WITH GREEN BEANS

 

4 servings (plus 1 tenderloin for another meal)

 

Spicy Barbecue Sauce (below)

2 pork tenderloins (about 3/4, lb each)

1 bag (14 oz) frozen whole green beans

1/3 cup sliced almonds

 

Heat oven to 450°. Line shallow roasting pan with aluminum foil. Make Spicy Barbecue Sauce.  Place pork in pan; tucking small ends under for even cooking. Insert meat thermometer so tip is in thickest part of pork.  Brush pork with about ¼ cup sauce.  Bake uncovered 15 minutes. Remove from oven. Arrange green beans around pork; drizzle green beans with ¼ cup sauce. Sprinkle beans with almonds. Bake 10 to 15 minutes, brushing pork occasionally with drippings, until thermometer reads 155°and beans are almost tender. Cover pork with aluminum foil and let stand 10 to 15 minutes or until thermometer reads 160. (Temperature will continue to rise about 5°, and pork will be easier to carve.)  Serve 1 tenderloin with green beans. Cover and refrigerate second tenderloin up to 2 days.