I went with a family tradition today.
A pork tenderloin done Wellington style.
Gave the meat a quick sear in a skillet, then sliced a cut in it along the entire length of it that got filled with herbs and a mild blue cheese..
Then it got wrapped in a thick pastry before it went into the oven with my boat-potatoes:)
Served with Brussel sprout glazed in butter and a green-pepper sauce.
Pics before and after.
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