Tonight's menu: Stuffed pork tenderloins

[trof]

The boneless pork tenderloins, two to a package.
Split, pounded flat...butterflied.
Stuffed with sauteed spinach, onion, liddle parmesan, paprika, Cajun seasoning & fresh ground pepper.

But right now, it's drinky time.
:toast:

[AspenRose]

1. Got any spiced apples to go with that?

[trof]

4. Sounds good.

We're having baked beans.
Baked GREEN beans.
Works for asparagus too, which is where we got the original recipe from our brilliant daughter.
Pop the ends and strings from fresh green/snap/string beans and place on a sheet of foil. Dot with butter and salt and pepper liberally (what else?).
Fold into an airtight envelope, crimping the sides.
Bake at 350 for about 20-25 minutes.
Intense flavor.

[GOPisEvil]

2. Damn, between you and matcom, I'm going to ruin this keyboard.

Drool is bad for electronics, I hear.

[matcom]

3. sounds GREAT

might use a little Fontina in leu of the parmesan if you gots any. great either way

[trof]

5. Like to try something stinky like Limburger

but company's coming.

[Reciprocity]

6. Yummy sounds delicious.

I have just baked a cake so now that I have the entrée cooked lol. We are having grilled mix veg (zucchini & yellow squash) BBQ beef ribs, and a salad.

[soothsayer]

7. I did a jerk rub on the outside of mine, and stuffed it with tapenade

Except it was actually a pork loin, not a lil' tenderloin. Served it up with volcanic applesauce (applesauce with horseradish in it---yum!)

[BBradley]

8. MURDERER!

[supernova]

9. Yummy! Pork Loin!

The food of the Gods!

[trof]

10. p.s. Don't try the bean recipe.

It works great for asparagus, but not green beans, for some reason.
After 25-30 minutes in the oven they were hot and...raw.
We nuked them up to severely al dente.
Tasteless.
Oh well...back to the carving board.
;-)