It's what's for dinner.

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Parmesan Encrusted Pork Tenderloin with vegetables. Recipe Courtesy Robin Miller. Ingredients: 1/2 cup diced red potatoes 1/2 cup diced celery 1/2 cup diced onion 1/2 cup diced carrots 3/4 cup low sodium chicken broth 1/2 cup sherry (sub Marsala) 1-2 lb pork tenderloin (silver skin cut off) garlic + herb seasoning (no salt in it) salt + pepper dried sage 1/4 cup Parmesan Cheese Directions: Preheat oven to 400. Place veggies in the bottom of a roasting pan. Salt and pepper the pork tenderloin. Sprinkle pork with garlic/herb and sage seasoning. Place Pork on top of vegetables. Sprinkle cheese on pork and pat the cheese down on the pork. Place in oven for approx 45 minutes. Check internal temperature of pork (should be 165). Let pork rest for ten minutes. Enjoy. Here is what it looked like.

Parmesan Encrusted Pork Tenderloin


 Parmesan Encrusted Pork Tenderloin. We paired it with a Pinot Noir and it was delicious. We gave the meal 6.5 out of 10 stars. I forgot to put in the sage and the next time we make it, we are going to broil the meal for a few minutes at the end. Otherwise, very easy and tasty meal. Now on to Autumn's meal. She had her first Gerber's Graduate. It was Turkey and Mashed Potatoes. She seem to really enjoy the mash potatoes, but has yet to make up her mind about meat. We let her feed herself a bit and this is what happened.


This is how I eat this right?



 I see a trouble maker in our midst.




















   

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