This week’s recipe is a sweet and tangy main dish made with one of summer’s juiciest treats: peaches. Described as the perfect meal to close the summer and greet the first hints of fall, the executive sous chef at the Billy Graham Training Center at The Cove cooked this dish during his job interview. Looks like it worked! Make The Cove’s Walnut Crusted Pork Tenderloin with Peach Sauce. | ||
Friday, July 31, 2015
Walnut Crusted Pork Tenderloin with Peach Sauce.
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