Herb-Roasted Pork Tenderloin
| December 26, 2012
In Kitchen Basics
Featured Recipe: Herb-Roasted Pork Tenderloin
Pork tenderloin is one of those meat proteins that is almost a universal favorite. And for time-starved cooks, they have the extra-added bonus of being super easy and almost fool-proof for tender delicious results. Today’s recipe for Herb Roasted Pork Tenderloin is wonderful with roasted or mashed potatoes, steamed green beans or a simple salad. But it also is special enough to stand as the star among a table laden with nibbles and treats for a small to medium sized gathering.
I love to serve a platter of thinly sliced Herb Roasted Pork Tenderloin along with an array of cheeses, fruits, nuts, vegetables, crackers and bread. It is the perfect party menu and creates the ambiance of casual elegance, although the more plebian moniker – “Mom’s grazing menu”- is often what it’s called around my house. Everything can be prepared ahead, so when your guests arrive the grazing, er nibbling, can begin. Enjoy!
Suggested menu for 4
Herb Roasted Pork Tenderloin
2 to 4 ounces each, of a 4 to 6 cheeses
thinly sliced vegetables
assorted fruits and berries
crackers and thinly sliced baguette
red and white wine
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My husband grew up in Michigan and his mother was originally from the hills of Kentucky. I first had Chocolate Gravy one winter when she was visiting. Growing up in the South, too, I was surprised that I had never had it nor even heard about it. Anyway it was rich and delicious and she served it over hot, flaky biscuits.
My husband told me that when he and his cousin were running cross country in high school, before each Saturday race, his mother would make them biscuits and chocolate gravy. Now thanks to Cheap. Fast. Good! I am preparing your version of biscuits and chocolate gravy. Except now instead of heading to a cross country race we will be headed to our son's swim meet. Thanks for helping me carry on a family tradition.
-- Louanne Bisel
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