We've been on a roll with testing new recipes -- another great dish! This one is the Three-Pepper Pork Tenderloin with Peach-Cucumber Salad recipe from Food & Wine Magazine's September 2013 issue (p.90).
It's a quick and easy dish to make during the weekday after work. It took about 30 minutes max.
- The pork was very peppery, so just beware!
- Cut the salt in half.
- Used white peaches (my favorite).
- Take a look at the recipe link above to see the photo from Food & Wine Magazine. The magazine didn't picture a photo, so I didn't think to dice up the cucumbers and peaches (I sliced them instead). The dice looks nice.
- We had rice leftover from another meal, so I had that instead of naan, though, we'll try yogurt and naan next time.