Meal No. 308: Roasted Pork Tenderloin

There is no end to the fun at the Roediger House, and as you know, it always pleases me to have folks come over for dinner. So, no sooner have the New Orleans friends departed than I get another special set of visitors: Peggy Clark and Jeff Means, from Florida.

I've known these two fellow educators for years, thanks to our mutual involvement in Project CRISS. The last few days, they were just north of here, doing a train-the-trainer training for CRISS up in Surry County, NC. On their way back to Greensboro for tomorrow's flight home, they made time to come by for a meal and to see the Roediger House.

We started off with spiced pecan and bleu cheese mixed greens with a sweet and sour vinaigrette, which comes from Southern Living.

The main dish was Oven-Roasted Pork Tenderloin and Vegetables.

Alongside, I had the usual suspects: company mashed potatoes and seasoned green beans.

And Jeff and Peggy said the carrot cake was pretty good, although I've already made note of my disappointment in it.

After dinner, we adjourned to the upstairs porch and enjoyed a perfect summer evening with light breezes, along with some decaf coffee. It was a terrific evening.