This succulent tenderloin is like butter when rubbed with salt and lemon, it starts on the stove and finishes up in the oven. The bonus is it makes a lot, so you'll have plenty of leftovers. My son requested this for dinner when he was home from college, so I served it along with his favorite buttery mashed potatoes. If you're tired of potatoes, I highly recommend trying the creamy goat cheese polenta to change things up a bit.
Lemon Pork Tenderloin with Bacon Cream Corn and Goat Cheese Polenta

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