Long training day in 90F weather and I just needed something green and cold last night. I discovered a pork tenderloin in the freezer and popped it in the circulator. Sliced and diced, tossed on a bed of butter lettuce with 3 year crunchy crystal goida, blue cheese, bacon and a champagne olive oil vinaigrette.
Sheep’s milk yogurt with mixed berries for dessert. I’m so glad the local Whole Foods started carrying this, it’s a favorite.