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| Red Russian Kale Harvest 11/14/17 |
Pork Tenderloin
potatoes
leek (soak, clean, slice)
mushrooms (sliced)
red wine
pork stock
s/p, herbes de provence, olive oil
Roast pork tenderloin and potatoes with spices and olive oil at 400F for 45-55min~
Saute leeks and mushrooms with olive oil and spices. Once cooked down some add red wine, let cook a little and then add stock. Pour mixture over roasted dish when it comes out of the oven(pictured below) or serve on the side-
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