Today I am posting what I had originally planned to post about yesterday, before being sidetracked by chocolate and butter and the way
those brownies just melt in your mouth...I wish I had just one teeny one left to nibble on right now...oops, there I go again...sorry.
Rewind.
Today's post is about meat, more precisely pork tenderloin.
Rewind again.
Remember the
Sunday family lunch I wrote about the other day? Well, I knew exactly what I didn't want to make as a main course: no roasts, too obvious (mother-in-law territory). No chicken, made that last time my mother-in-law stayed with us. No foreign recipes (for those of you who didn't read that post, it is not that we don't like foreign food. I just always end up making it for F's family in the effort to prepare something different). No fish (we all just spent a lovely vacation on the island of
Elba and had tons of fish). It had to be tasty, simple, yet not obvious. It needed a special touch. Wait... September = figs. Figs = prosciutto. Prosciutto = pork! That's it!
