The more the merrier is my food philosophy. I love hosting and I really get my jollies by sharing dinner with as many friends and loved ones as I can. That, to me, is the soul in food.
I never like to serve the same thing twice. Who would ever want to come over when they know it’s Chicken Something again? But when the menu is always a little unexpected, it makes the invitation that much more enticing.
Pork tenderloin has been an easy go-to for my menu planning for some time now. It seems strange to say I’m obsessed with this tender cut of meat — but really, I am. I’ve grilled it and served as medallions, shredded for pulled pork sandwiches, sauteed with veggies for fajitas, cubed for pork and veggie stew, and so much more. The question is — what haven’t I used pork tenderloin for?
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