Tonight’s Dinner: Pork Tenderloin w/Brussels Sprouts


Pork tenderloin with grey salt, garlic powder, rosemary and pepper.

Brussels sprouts cooked with Olive oil, pepper and grey salt served with lemon butter sauce.

Baked potato rubbed in Olive oil, grey salt, pepper, rosemary and garlic powder served with butter and sour cream.

Served with a bottle of Riesling.

Enjoy it!
– Chef Jerrieann Taylor


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