Sunday, January 11, 2009

Saturday / Pork Tenderloin with Polenta and Apple

Making polenta and rosemary pork tenderloin last night, a rare bit of improvisation struck me and I decided to bake the pork (post searing) in apple juice and 'julienned' apples and it was definitely the right choice. I thought the end product was a bit dry and could of used some more sauce (or 'jus' for the fancy) but mro and JeffH said otherwise. Thank the lord for saturday night. - dmp

4 comments:

Gretchen said...

Nice work, you two! I made homemade butter this evening because of you.

Matt Cassity said...

Had some great polenta and brussel sprouts last night (at Diner). Peasant food!

Jennette said...

We made polenta tonight and then I remembered you had, too. Perhaps your post put it in the back of my mind when I was menu-planning last night!

kr said...

I was reading this post as you were commenting on Witches.

I am so impressed with you and Molly. Meals gone wild.