I usually make this twice a year, New Year's Day and the Super Bowl. I always freeze the leftovers and have them during the winter. My mom makes the broccoli rabe that goes on top! I'll get the recipe from her and post that, too!
ROAST PORK
Boneless Pork Tenderloin
Chicken Broth
Sea Salt
Pepper
Fresh Rosemary
Garlic
Tony Chachere's Creole Seasoning
Serve with broccoli rabe and sharp provolone cheese.
Stay tuned for recipe instructions!
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