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Recipes and Stories

15 September 2014: Pan-Roasting with Garlic and Learning New Tricks

Pork Tenderloin Pan-Roasted with Garlic, Rosemary, and White Wine

One is always learning: a couple of weeks ago, supper was something I’d made hundreds of times—pork tenderloin pan-roasted with garlic, rosemary, and white wine. That lean little cut is great for two people on a busy work night: it has very little waste, is just enough for us to have two meals from it, cooks quickly, and, as its name implies, is always tender, even when it’s accidentally overcooked. Read More 

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