Pork Tenderloin & Summer Vegetable Gratin

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Don Cash

Senior Cook
Joined
Nov 11, 2010
Messages
263
Location
Richmond, Virginia
Spent the weekend down at Bugs Island Lake and was away from you guys for 4 days...really missed ya, but had a blast. I caught exactly zero fish the whole weekend but enjoyed being on the lake with one of my best friends...who caught a bunch of fish. Hey, he was in the front and running the trolling motor :rolleyes:

Alright, on to tonight's meal. A pork tenderloin marinated in olive oil, garlic, cider vinegar and rosemary and a Summer vegetable gratin from Cook's Illustrated.

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Gratin on 40 minutes at 425*, turning half way through.

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Tenderloin on, bread crumb mixture added to the gratin.

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Gratin off, a little fresh basil sprinkled over.

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Tenderloin off and resting.

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Sliced.

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Plated.

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Been a whole lot of great cookin' going on while I was gone. Awesome meals everyone!!!

Thanks for looking at this. Have a great week!
 
:LOL: That wouldn't be a Victorinox Fibrox Slicer would it Don? Amazing looking meal ganna have to try that gratin looks so fresh.
 
JIMMYJAM said:
:LOL: That wouldn't be a Victorinox Fibrox Slicer would it Don? Amazing looking meal ganna have to try that gratin looks so fresh.

Besides drooling over that wonderful looking pork tenderloin and gratin dish I was checking out the knife; we use Forschner/Victorinox knives on our fishing boat !

Good job with your meal, really like that gratin, too....
 
Everything looks great and that gratin is perfect this time of year, look'n fresh.

Sounds like you can't drink and fish at the same time either.BTDT. ;) :LOL:
 
Don Cash said:
Thanks guys for the kind words! I really appreciate them.

JIMMYJAM said:
:LOL: That wouldn't be a Victorinox Fibrox Slicer would it Don?
Sure would be...Santa left it in my stocking this year :mrgreen:

Maybe you can point Santa in my direction. Looks great! What's all in the tomato lemon deal? thanks for posting.
 
Hahaha I knew it, I love mine to, great slicer I laughed so much because I knew it was because you like cooks magazine thats also why I bought mine lol
 
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