For the 1,445th meal prepared in the "new" kitchen addition to the Roediger House, I returned to a recipe that I'd only tried once before, back in late October for a small dinner party. It's a very friendly dish: easy to prepare, tasty and filling, and even looks rather attractive.
We scarfed it down but then still saved room for a bit of dessert at meal's end...
...which was some of the remaining carrot cake (that's still moist and delicious!) along with buttermilk ice cream:
"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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