The musings of a chef-caterer
turned estate gardener,
digging, pruning and
cultivating my way through a year in the garden
Thursday, January 27, 2011
Pork Tenderloin with Red & Yellow Peppers
This is a great recipe from this month's issue (January/February 2011) of Cooking Light magazine. Followed it almost "to the letter," with the exception of using anchovy paste rather than the actual anchovies. Really fast, really good, and really healthy!