Saturday, December 15, 2012

Meal No. 644: Spice-Rubbed Pork with Quinoa

Thanks to a clipping from the Food Network Magazine, I had a handy back-up plan when my initial idea for cooking pork tenderloin tonight fell through. The evening meal for a reunion of (mostly) former regulars of the Roediger House was a roasted spice-rubbed pork tenderloin, backed up by broccoli and corn-and-shallot quinoa.

Dessert was a sour cream pound cake, which has the special added palate-delighter to be found in vanilla and butter nut flavoring.






"Spice-Rubbed Pork with Quinoa," from the Food Network Magazine, April 2011. Recipe clipping.

"Sour Cream Pound Cake," from McCormick. Found online and on the vanilla-butter nut flavoring's packaging box.

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