After doing several familiar and easy meals these last few days, I was ready for something a bit more involved. And something that was new to me.
Tonight, that led me to cumin roast pork tenderloin in an oyster mushroom gravy. It had a bit of a kick, thanks to a jalapeno pepper thrown in for good measure. I served it up along with stuffing and green beans.
Recipe from The Bon Appétit Cookbook, by Barbara Fairchild. 2006, p. 299-300
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