Meal No. 1933: One-Pan Pork Tenderloin and Blade Runner

When I first started doing consulting full time, I was also still teaching a lot of weekend classes for the University of Virginia. I had lots of six-day weeks back in those days, but it's been a long time since that was the case. Until this past week, that is: three full days of observations and debriefing in three different counties; two days doing four sessions with high school teachers on instructional design; and, on Saturday, a wonderfully full day with members of the fall cohort in the High Point University Leadership Academy looking at issues of post-observation conferencing.

Then, that evening, the plans for Saturday night included company for dinner and also watching the director's cut of the 1982 Blade Runner.

One of these days, I'm going to come across another "one-pan" dinner recipe that is as easy and good for nights like that, but in the meantime, I have to keep relying on the terrific one-pan pork tenderloin with roasted vegetables that keeps showing up on the menu at the Roediger House. It's a good groove, but is it close to becoming a rut? My full belly didn't seem to care.

---

"One-Pan Pork Tenderloin with Green Beans and Potatoes," by Christie Morrison. In Cook's Country, October/November 2015, p. 27.