Happy holidays! It’s been rather busy around here this holiday season, and I haven’t had a chance to write about any of the great stuff coming out of the GP kitchen. There’s been some sugar, some spice, and a lot of really picante food! We skipped out on the traditional holiday routine, and decided to do a “Very Curry Christmas.” I will do my best to get some of that posted in the new year. With that being said, here’s a dish I’ve been meaning to post that won’t set your taste buds on fire.
Pork Tenderloin Medallions with Parmesan Crusted Tomatoes and Mustard Mash
Sounds fancy, right? I first made this about 10 years ago. I had been to a restaurant that served a similar dish with the crusted tomatoes and a grilled pork loin. I enjoyed the tomatoes very much but the pork was dry and life-less. I figured I could try and make it at home, and I did. That was one of the first times I realized how much better making the same things you eat out at home can be. Here’s how it goes: Continue reading