Now that I’ve broken the news about the big move, we can return to our regularly scheduled programming. Run + recipe coming up!My weekend kicked off with a glorious Friday run — great sunrise and great company! Anne and I chatted away and enjoyed the warmer weather. Coolest sun view I’ve seen in a while. Oh so ORANGE! (or pink?)Lovely short run. I’m going to miss my running buddy — but hope we can sneak in one last jog together before I go
But like I said, we have to stick to the program here. Food!The other day I was Googling the heck out of sage and parsley recipes because we had some fresh herbs on hand. (FYI my meal planning technique: scour the fridge to see what foods we need to use up; Google all of these ingredients at once; pick the recipe that incorporates the most of these foods; close my eyes and hope for the best)
So. Enter this little number for Italian pork tenderloin…which we served atop some simple polenta and paired with roasted asparagus. I’d say this recipe deserves its 4.5-star rating — it was tasty and easy. If you happen to make it, I think you can cut the heavy cream down by about a half. We did, and thought it still came out delicious!
And that’s all I’ve got. Have a great weekend!