Herb-Crusted Pork Loin

How do you do so much hosting with a new baby? That’s a question I’ve been getting a lot these days. The answer is mostly that Toby is a super-pleasant, super-easy baby…and there is only one of him. Turn Toby into a toddler or add another baby into the mix, and having friends over will most likely mean ordering a lot more pizza.

Until then, I’ll keep cooking as much as I can, although most of what I cook are dishes that don’t require a lot of time in the kitchen. Like the Baked Pesto Tortellini dish I cooked for Chris’ office Christmas party. And like the Herb-Crusted Pork loin I served along with it.

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Pork Tenderloin in Fig Sauce with Fried Apples and Roasted Acorn Squash

A long time ago, in a land far away (roughly 30 years and 650 miles), there lived a little redheaded girl who did not like her vegetables. She didn’t like lettuce. She didn’t like broccoli. And she only liked carrots when they were cooked for hours in her mother’s beef stew.

Now, that little girl didn’t like not liking vegetables. It bothered her that others were enjoying something that she could not. She felt left out…like she was missing some big secret. She especially felt left out in the fall, when her parents and sisters happily ate their roasted acorn squash. They really, really liked the green and golden treat. But try as she might, the little redhead really, really did not.

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