Last night, however, we had a teeny pork tenderloin pan-fried with garlic, sage, and rosemary, and finished with a sauce of pan juices, Dijon mustard, and vermouth. With it we had baked butternut squash and Jack Bishop green beans, a preparation I can't seem to get enough of.
A mother-daughter conversation on food and cooking (mostly)
Monday, October 20, 2008
Pork Tenderloin with Sage and Mustard
by
Kris
Last night, however, we had a teeny pork tenderloin pan-fried with garlic, sage, and rosemary, and finished with a sauce of pan juices, Dijon mustard, and vermouth. With it we had baked butternut squash and Jack Bishop green beans, a preparation I can't seem to get enough of.
Labels:
green beans,
pork,
sage
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