This week's recipe was
Roasted Pork Tenderloin with Sage Corn Bread Crust from epicurious.com. It came highly recommended from a coworker and got 4 out of 5 stars from the husband. I must admit he went into the meat market to purchased the tenderloin, held my hand through the searing process, and set up his thermometer to tell us when the 155 degree goal was met, but otherwise I did make this on my own.
Help From The Hubby
Finished Product
I didn't do so well with the crust. I tried to get it all around and all that resulted in was a bunch of it left in the bottom of the pan. I also didn't let it brown/crisp enough before tenting it with foil, so I'll let it go longer next time. Overall, delicious and we will make it again.
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