December 18, 2012

supper club

Last Sunday, we hosted a small winter gathering – just us, our men, and a couple of couples – to toast the holiday season and partake of good food and great conversation. Seasonal clementines added a pop of citrus color to our neutral winter tablescape. (They also made quite the refreshing post-dinner treat.)

Herb-marinated pork tenderloin
Rosemary roasted potatoes
Green beans with caramelized onions and almonds
Fresh greens with crumbled bleu cheese, dried cranberries and a light vinaigrette

The pork tenderloin was marinated for twenty-four hours and came out of the oven deliciously tender and juicy. You can find the recipe here. Highly recommended.

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