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.