With fellow UNC alum Steve Zorn, who lives in a neighboring neighborhood, up for dinner last night, I sort of regret not making a more enticing meal. But the basic foodstuffs on our plates were enough to get us through and still gave us lots of time for catching up and reminiscing about the good old days in the Blue Heaven of Chapel Hill. I'd planned on roasted hoisin-glazed pork tenderloin with baby Dutch potatoes and asparagus...but I didn't like the condition of the asparagus so I substituted a Caesar salad with the last of my homemade dressing.
Based on "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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