Main Course: Pork Tenderloin

Roasted Pork Tenderloin
Poached plums and cauliflower cous cous.

Notes: The recipe is from Chef Mike Davis of 26 Brix in Walla Walla, Washington. It is featured in the September, 2007 issue of Bon Appetit Magazine. I added the cauliflower cous cous as an accompaniment.

We paired this dish with a bottle of Eroica Riesling, Chateau St. Michelle-Dr. Loosen, 2005.

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Comments

mariannaF says:

so that is poached plums encircling the pork? they are a bit red for plums..?? or maybe it's just me..im not seeing colours properly...?
anyhow, this looks delicious!
Posted 28 months ago. ( permalink )

ulterior epicure says:

@ mariannaF: The plums were stewed, skin on, in a mix of red wine, white wine and chicken stock - you're absolutely right, it is a brilliant garnet red sauce.
Posted 28 months ago. ( permalink )

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Main Course: Pork Tenderloin

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mariannaF says:

ulterior epicure says:

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