New recipe, March 1, 2013

A repeat of the Coffee Rubbed Pork Tenderloin from the Denver Post. This time, served with sautéed mushrooms with Grand Marnier and orange marmalade. Even better, still gets a 4. The new dish is Beets with Shallot Vinaigrette from the March 2013 Cooking Light--delicious, we give it a 4.

No wine, as we were traveling.