Now, this meal is based of something similar that I saw on Good Deal with Dave Lieberman. So far, I think I like that show. I’ve tried the Mexican Mac & Cheese and recently saw a meatloaf that I may try and make this weekend when we are all cold and rainy again. Besides, he doesn’t seem too annoying and that’s always a good thing in a TV chef.

Rosemary, salt, pepper and olive oil are pretty much all there is to the pork tenderloin. For fun, I made a maple and balsamic sauce to drizzle over the top. It was very good. Originally, the tenderloin was paired with a mushroom risotto — I chose instead to make wild mushroom polenta, which I really like as an accompaniment to pork. The nice part about using dried, wild mushrooms is being able to use the soaking liquid for the . . . → Read More: Rosemary Pork Tenderloin with Wild Mushroom Polenta