ckreef Posted September 25, 2015 Report Posted September 25, 2015 Just a few pictures from tonight's simple cook. Balsamic Mapple Rosemary Pork Tenderloin Medallions, CI seared at about 450* for just a couple of minutes each side. Baby Yellow Dutch Potatoes, boiled, lightly smashed, seasoned, breaded, then CI seared. Served with a side salad of hearts of Romain (not pictured). This was such a good reduction sauce it's going in the Reef's Bistro Secret Cook Book - not very secret as I've posted most of the contents already - LOL 1 Quote
Poochie Posted September 25, 2015 Report Posted September 25, 2015 That last photo made my stomach start growling. Super delicious looking meal! Quote
tinyfish Posted September 25, 2015 Report Posted September 25, 2015 Had to give my head a shake it was stuck looking at that plated shot...delicious! ! Quote
ckreef Posted September 26, 2015 Author Report Posted September 26, 2015 Thanks everyone - definitely a different way to cook a Tenderloin. Quote
