Dinner night was crazy busy, so please excuse the messiness you see in the pictures. I had a difficult time keeping up with everything (I suck at multitasking). Even though things didn’t go as smoothly as I had hoped, it was still fun!
The roast pork tenderloin turned out nicely, even though I later found out my digital thermometer is off and I accidentally overcooked it by 20 degrees. It was juicy last night but I’m not so sure about today. Either way it will make good sandwich meat and we do have a butt load (cask load?) of demi-glace for it. And the demi-glace! I had a difficult time thickening it, but it turned out ok in the end. I also made a pear chutney but forgot to get a picture of it.
The heirloom tomatoes in champagne vinaigrette were really good. For that you will need:
- 3/4 extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup champagne (We used Moët et Chandon, from Napa Valley)
- 1 tablespoon Dijon mustard
Whisk together vigorously & serve.