This is it. This is absolutely one of my favorite meals. I found this recipe in the book Charlie Trotter Cooks at Home. Pork tenderloins are covered with fresh herbs, seared and baked along with Yukon Gold potatoes (oops! only had red-skinned the day I made this). A bacon-sherry vinaigrette is drizzled over the the meat and potatoes when pulled from the oven. This bacon-sherry vinaigrette, made with finely diced shallots, is the same vinaigrette that I use to make my French Bistro Salad (greens, homemade croutons and a poached egg) and it is was makes this pork tenderloin taste so absolutely delicious. I have, on occasion, sliced open the pork and filled it with spinach, sautéed mushrooms, mustard and more bacon before searing and baking, but truly, it's not necessary to embellish this recipe at all. I promise you, it's fabulous just the way it is.
2/17/2009 11:23:36 pm
This is incredibly good -we enjoyed it very much. Thanks Eileen.
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