Hi Felicia and Joey–I made your divine Pork Tenderloin with Fig sauce last night–my husband LOVED IT. Thank you!!! Served it with an herb couscous (using up remaining herbs from our garden-minced parsley, tarragon, and chives) and carmelized, pan-cooked sweet potatoes. All three recipes super, super easy and fun.
Quick question–the recipe says cook the pork for 25 minutes. I thought that seemed short for pork and had to cook ours for 45 minutes to reach an internal temperature of 160 degrees.
Also, was watching Julia Child on PBS Saturday afternoon while doing the dishes and was inspired to make her cheese souffle for dinner Saturday night. Came out perfectly and am inspired to experiment with adding fillings. Crab is a common filling–am thinking about trying lobster filling. What makes Julia so timeless is that she teaches technique–as do you!
check out Kim’s blog here-