After Saturday’s hearty midwestern pork-and-potatoes dinner, Mr. X made me dinner on Sunday–stuffed pork tenderloin with roasted potatoes and brussel sprouts. Pork overload! It was very tasty, and the very best part was the Butternut Squash soup he’d made that morning–full of ginger and perfectly buttery and creamy. Yum. I don’t really know how he made it, as I was very busy sitting on the couch, probably watching the Food Network or something. If I can convince him to recall how he made it, I’ll put it up here. Thankfully, he did manage to keep all his fingers in the squash cutting process.
Pork dinners two nights in a row, frankly, made me blanch when I remembered that I still had a pound and a half of pork tenderloin in my refrigerator, waiting for my cooking prowess (ha!) to transform it into something…cooked…and edible. What to do, what to do?
I bastardized this recipe from Epicurious, and roasted it up Monday afternoon for a week’s worth of sandwiches. Here is what I did to it:
