I am slowly in the process of moving posts from my old blog to this one. This pork tenderloin post was one of my favorites to write! (And eat.)
One of my biggest pet peeves is getting home after a day of running errands and realizing that I’ve forgotten to pick up one or two key ingredients. Sometimes, though, it can be a blessing in disguise when you’re forced to get creative with a recipe.
A few months ago, I was planning to make this beef tenderloin recipe when I realized that I had forgotten to pick up a port wine for the sauce. I decided to substitute with the Pimm’s we had left over from last summer…it was DELICIOUS! It had the perfect amount of sweetness and depth of flavor.
I’ve since combined this sauce with my favorite pork tenderloin recipe in which I marinate the tenderloin with Maille mustard, Pimm’s, and a touch of soy sauce.
Add a little balsamic parmesan grilled asparagus on the side…
and you have one awesome Sunday feast.
(Many thanks to my grill master for helping with tonight’s dinner. xoxo)