Roast Pork Tenderloin with Carrot Romesco

From Bon Appetit Magazine April 2014

From Bon Appetit Magazine April 2014

 

Thanks to Bobby Flay (remember I’m a Flay-fanatic) I finally learned how to properly brown meat, which is essential to the presentation of this dish  As you can also see, the carrot romesco takes center stage.  Take the time to make this meal and you won’t regret it!!!

and a Diva Dishes.  This is a meal that you would be really proud to serve dinner guests.  Even “romesco” sounds elegant and European.  Pop open the cava and treat your guests to one hell of a meal!

Advertisements

Send us your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s