New recipes, March 8, 2013

Honey Orange Pork Tenderloin, with Steamed and Sautéed Brussels Sprouts, from the December 2012 Cooking Light. This was a great combination--we give these a 4.

Wine: Random Pinot Noir 2006

New recipe, December 5, 2013

We screwed up and forgot to take a photo--pity, the sliced roasted baby beets from our garden were beautiful! The new recipe was Honey Orange Pork Tenderloin from the December 2012 Cooking Light--very nice, has a nice savory balance--we give it a 4, same for the lovely sliced roasted beets with a tiny drizzle of apple cider vinegar.

Wine: Guy Drew Russell Vineyards Riesling 2010

Sent from my iPhone.

We are cooking something new every day for a year! denverlifewithcarlandmark.blogspot.com