Did the Recipe Work? Pork Tenderloin Roulade with Fig-Cherry Stuffing

This recipe for a fig and cherry stuffed pork loin jumped to the top of my list for the weekend.  It has it all:  pork, figs, cherries and the pretense of saying something French, roulade.  Makes roll sound pretty fancy.

My wife and I thought it tasted excellent.  I wrote down some notes to change it up the next time I make it.

1. Flip the amounts of figs and cherries.  I'd like a bit more bit to come out of the tart cherries.
2. Roast some fresh cherries to mix in the reduction sauce at the end.  I think this will add to the presentation and add to the final taste.

The recipe was in the OC Register (Feb. 15, 2012).  Adapted from "All About Roasting" by Molly Stevens.

Did the Recipe Work? Roasted Beets

Roasted beets have become the go to item on most restaurants lately. The red and gold beets look bright on a salad, taste great and are supposed to be loaded with things that are good for us. They look nasty in the market and even worse coming out of a can. So I gave a simple recipe a try - and it worked.

 A nice salad to drop them in (last, so they don't bleed onto the other items) includes mixed greens, baby spinach, carrots and goat cheese. Drizzle some balsamic vinegar on top and it becomes a tasty starter. Add some more of everything and some slices of aged sirloin to make a meal with it.

 This recipe is about as simple as it gets for getting a tasty result. http://www.ehow.com/how_3093_cook-beets.html

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