With a dinner party for some good friends on my agenda last Wednesday night, it seemed to be a good time to put on trial a tempting recipe in the latest issue of Cook's Country. This was designed to be a weeknight-friendly feast that possessed the virtue of being splendid and reasonably easy. It succeeded on both fronts.
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| This is how it cooks (pre-oven photo) |
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| Ready to Serve! |
"One-Pan Pork Tenderloin with Green Beans and Potatoes," by Christie Morrison. In Cook's Country, October/November 2015, p. 27.
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