Thanks for the Carrots, Molly
Julie | April 14, 2009
This recipe pairs ancho-rubbed pork tenderloins with scallion corn muffins and honey-roasted carrots, using a method that allowed me to enjoy cooked carrots for the first time.
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Just Try Not to Think About It
Julie | December 5, 2007
Savory goat cheese souffles stay light as air even after deflating, and perfectly complement tender pork medallions with a mustard-caper pan sauce.
Making Inroads
Julie | June 6, 2007
Pork tenderloins stuffed with a savory mixture of mushrooms and leeks, and served with a port reduction and tangy goat cheese mashed potatoes.
