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:
Nice work, you two! I made homemade butter this evening because of you.
Had some great polenta and brussel sprouts last night (at Diner). Peasant food!
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!
I was reading this post as you were commenting on Witches.
I am so impressed with you and Molly. Meals gone wild.
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