Black Peppercorn & Garlic Crusted “Tenderloin” with Port Sauce

So we finished our drive from Alaska to South  Carolina as you well know….well, we just got internet in our new construction place….took a bit..it was Killing me!..

Outstanding….This recipe is fast, super good and Definitely worthy of entertaining 😉  But have everything ready to go because it comes together fast.  I would serve 2 portobello caps for each serving, over french bread sautéed in vegan butter, or on the side of is really great or without if you’re watching carbs as a nice, light, and definitely elegant dish.

I did garlicky green beans on the side.  It was FABBBB!

Have a look:

Recipe here

Video here:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s