Last night for the Friday night meal, I had a chance to try out another new recipe, and another recipe from a recent issue of Cuisine at Home. This time it was an experiment with bacon-wrapped pork tenderloin medallions, and they were amazing. Some quick stove-top stuffing and seasoned lima beans made the plate complete. After a full but great day of doing a workshop with elementary teachers in Greensboro, this was a nice ender of the week.
"Pork Filet Mignons with Savory Pan Sauce," in Cuisine at Home, Issue 109, February 2015, p. 56-57.
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