From Chef Gail: What a delightful spring feast! Beginning
with a light, fruity beverage and spicy empanadas, continuing with a
soup that literally "popped" and greens garnished with homemade chorizo
and candied-cheese filled figs, a main dish of citrus marinaded pork
tenderloin, caramelized onions and sweet potatoes and finished with a
decadently fluffy dark chocolate and blackberry bread pudding with a
berried hot butter rum sauce and port...yum!
Here is the link to the recipe I followed for last night's dinner:
I substituted a red Spanish
wine for the expensive sherry, but otherwise I pretty much did what they
said. I put some of the olive brine in the sweet potato mash that Suzy
suggested as a side and garnished with Manchego cheese and a mix of
spicy Spanish olives. Main instruction I would add is to not over cook
the pork. I seared it and then finished it in a 400 degree oven for 20
minutes to an internal temp of 140-150. Easy peasy.
