serious pork tenderloin

[thoreau]

I marinated a 1lb pork tenderloin in tomatoes, champagne vinegar and salt and pepper all day - then pan seared it for ten minutes at medium high heat with olive oil and a sprinkling of cayenne. I set the pork in a roasting pan on a bed of fire roasted tomatoes and then took some white wine - made a pan sauce in the hot pan - scraping up all the flavor from searing up the pork; poured that over the pork - and put it in the oven - uncovered for 35 minutes at 400 degrees. It came out perfect! I served it with a once-in-a-while treat of shells and cheese - and perfectly steamed asparagus. and on the side - a romaine salad with carrots, celery and a teensy grating of fresh gruyere cheese. :) With a glass of white wine - it was one of the best meals I've made in a while. :) Dave is off to square dancing - and Miss Kate and I are spending the evening putting up some new framed art and photos; and then concentrating on some writing. A fantastic end to a five-star awesome holiday weekend.