Baked Stuffed Pork Tenderloin

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Pork Tenderloin
Bread Stuffing
Pork Normandy Sauce
Rice Primavera
Braised Red Cabbage

TO SERVE

Cut pork into 1/2-in.-thick slices; shingle slices on plate. Arrange rice primavera and braised cabbage next to pork; serve with Pork Normandy Sauce.

NOTES

Season: Fall, Winter
Food cost: Moderate
Wine notes: Mondavi Pinot Noir
 
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