Jay was here for dinner tonight. This is the second pork tenderloin dish I made out of this article in the latest issue of Fine Cooking. Larry and Jay both liked it a lot. The filling is simple and I like the method of butterflying and pounding the tenderloin thin before adding the filling.
I found orange cauliflower at the farmer’s market yesterday, so we had that in addition to a head of regular white cauliflower. Two huge heads of cauliflower and we ate all of it. It was excellent.

• Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce (Fine Cooking #78, May 2006, p. 51)
• Roasted Cauliflower
• Baby Romaine with Dried Cranberries, Walnuts, Stilton and Raspberry-Poppyseed Dressing

Wine: Arcadian 2003 Pinot Noir (Santa Rita Hills, California). Inexpensive, light Pinot. Okay – drinkable but not something that knocked my socks off.