It was a crew of five awesome folks on hand for Friday night's week-ender meal, and I wanted to be able to get in a bit of pool playing while dinner cooked.
One-pan pork tenderloin with roasted vegetables was a great choice, I think. We cleaned our plates and still had room for just a bit of the remaining double chocolate espresso cheesecake.
"One-Pan Pork Tenderloin with Green Beans and Potatoes," by Christie Morrison. In Cook's Country, October/November 2015, p. 27.