Herb Salad with Societe Roquefort
A trip to Central Market without a list. After a long run. That is so dangerous.
I've cooked a lot of pork tenderloin and this might be the best pork tenderloin I've ever made. I'm serious. And the salad was extraordinarily good. The only thing I should have done differently tonight would have been to add a bit of chipotle to the potatoes. Yeah, well. It was still an all-around excellent dinner.
- Pork Tenderloin with Honey, Mustard & Rosemary (Fine Cooking #14, p. 30)
- Puree of Yukon Gold & Sweet Potatoes
- Herb Salad with Societe Roquefort, Fuji Apple, & Honey-Toasted Pecans
- 2001 A. Rafanelli Zinfandel (Dry Creek Valley, Sonoma County)
posted by Amy @ 3/06/2005 06:30:00 PM
3 Comments:
What a great looking salad. I love roquefort, it's one of my faves. I'd love to see what your pork tenderloin looked like. How did you do the sauce?
We love roquefort too. We usually save our salad or our cheese (in this case BOTH!) for dessert. If that's not something you're accustommed to, i t might take some getting used to, but it's excellent.
There isn't a sauce to the pork. It's butterflied and marinated in dijon mustard, honey, rosemary, etc. and then either broiled or grilled.
I love that tenderloin! Mmm, and you had a Rafanelli Zin. They released their Cab this weekend. We didn't go, it was too crowded when we drove by. But I hear this year's Zin is really, really good.
Post a Comment
<< Home