Herbed Pork Tenderloin with Mustard-Roasted Apples & Potatoes

Another great recipe from Fine Cooking! A dish I will be making again. Delicious even as a leftover.

 

 

Get recipe here.

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Paris Fashion Week

My picks from Paris Fashion Week.

 

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Liu Chao

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Chanel

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Miu Miu

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Kwaidan Editiions

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Giambattista Valli

London Fashion Week

My picks from London Fashion Week!

 

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Charlotte Knowles

 

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Richard Quinn

 

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Burberry

 

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Edeline Lee

 

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Julien Macdonald

New York Fashion Week

My picks from New York Fashion Week.  So far, Chocheng, known for whimsical interpretations of British tailoring, is my favorite.

 

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Sally LaPointe

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Phillip Lim

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Anna Sui

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Chocheng

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China Now

Herbed Baked Scallops

A recipe I will be making over and over again. I used  sea scallops, and cut them into smaller pieces,  instead of bay scallops. Eating the  bread crumbs, was like eating pieces of garlic bread. Delicious! Adapted from Fresh Fish by Jennifer Trainer Thompson.

 

Herbed Baked Scallops

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0046

 

Ingredients

  •  2 tablespoons butter
  • 1 pound bay scallops
  • salt and freshly ground pepper
  • 2 cloves garlic, minced
  • 1 cup fresh breadcrumbs, 3 slices of bread well-toasted and cubed
  • 1 1/2 tablespoons fresh parsley, chopped
  • 1 1/2 tablespoons chives, chopped
  • 1/2 tablespoon fresh tarragon, chopped
  • smoked paprika

 

Directions

  1. Preheat the oven to 450F (230C).
  2. Brush an 8-inch square glass baking dish with butter, and place the scallops into the dish in a single layer. Season with salt and pepper.
  3. Melt the remaining butter in a small skillet over medium heat. Add the garlic and cook for 1 minute. Add the breadcrumbs and stir until they start to brown, about 4-6 minutes.
  4. Toss in the parsley, chives, and tarragon, stir to combine. Spoon the mixture over the scallops. Dust with paprika over the top and and bake until the scallops are opaque, about 13 minutes.