New recipe, May 10, 2014

Pork Tenderloin with Roasted Cherries and Shallots from the June 2014 Cooking Light. It gets a 5! Served with a reprise of the Warm Spiced Okra from the May 2014 Cooking Light--it was not quite as good as last time, I think if is important to go longer sautéing the okra to be sure it is cooked through. Also served with a salad with early lettuce from our garden!

Wine: Red Roan Contra Costa Carignane 2012--a good match