A stormy day in Central Florida gave me the perfect opportunity to try some recipes that have been on the to do list–kale and brussel sprout salad and balsamic pork tenderloin. I followed the salad recipe closely–depending on the Cuisinart heavily. Who knew raw brussel sprouts could taste this good? The balsamic pork tenderloin got happy over 4 hours or so. Slightly altered the recipe by omitting the honey (no sweet meat for me); heavy-handing the chicken broth; adding red onion and rosemary. Both are winners. Bon appetit!
The Weekend Design 