New recipes, May 31, 2014

Roasted Pork Tenderloin Tacos, and Fennel Soup with Almond Mint Topping, both from the May 2014 Cooking Light. The soup is delicious (don't forget to drizzle a little olive oil over it, it is amazing how big a difference that makes!)--it gets a 4. The tacos have great flavors, but the odd step is marinating the meat briefly in mojo after cooking it. This must be to keep it in the 25 minute timeframe they were aiming for, but the flavors would have been even better if it had been marinated before cooking. Drizzling a little more mojo on the tacos helps. We give them a 4.

Wine: Muriel Rioja Reserva 2007--a good match for the tacos, and worked with the soup.