212-Grilled Pork Tenderloin, Mascarponse Grits, Garlicky Baby Kale, Spicy Tomato Apricot Puree June 18, 2014 By Leave a Comment On today’s show I discuss the main course of my 4 course Valentines Menu….check it out… « 211-Making Brushcetta With Wild Mushrooms213-Roasted Pears, Vanilla Bean Ice Cream, Salted Caramel »
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