Baked Stuffed Pork Tenderloin
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Anonymous Fri Oct 07 11:06:59 2005

Pork Tenderloin

Bread Stuffing

Pork Normandy Sauce

Rice Primavera

Braised Red Cabbage

TO SERVE

Cut pork into 1/2-in.-thick slices; shingle slices on plate. Arrange rice primavera and braised cabbage next to pork; serve with Pork Normandy Sauce.

NOTES

Season: Fall, Winter

Food cost: Moderate

Wine notes: Mondavi Pinot Noir

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