Sunday 21 September
There are so many herbs trying to
overgrow each other out in the garden that we have a hard time deciding which
ones to use next.
The fact that we had
some thick cuts off a pork tenderloin inspired us to choose two: we patted them with thyme
leaves, and crisped some sage leaves in oil and butter to top them off. (The medallions themselves pan-fried in the
sage-flavored oil, which only added to their savoriness).
As a side dish, we sliced up a big
fennel bulb and braised it in butter and wine.
Pork and fennel are BFFs.
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