Friday night's meal for four at the Roediger House featured another reasonably ketogenic-friendly offering, with the exception of those delicious roasted baby dutch potatoes: one-pan pork tenderloin, green beans, and the extra treat of cauliflower gratin. I always appreciate seeing that the cleared dishes by the sinkside are also satisfyingly clean plates, if that's a sign of the diners' satisfaction.
"One-Pan Pork Tenderloin with Green Beans and Potatoes," by Christie Morrison. In Cook's Country, October/November 2015, p. 27.
"Cauliflower Gratin," by Julia Collin. In Cook's Illustrated, Number Fifty-Five (March & April 2002), p. 18-19.
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