It's about that time of year, the leaves are falling, it's getting colder, and the squash are out in full force. So yes, I'm making pork tenderloin escalopes with Marsala sauce and potato Au gratin. Oh and carving pumpkins with about 15 of my close friends.Having so many people coming over, I had hoped to make something that I could prep ahead and have ready and waiting. Allowing me to socialize and carve my pumpkin with earnest... It turns out; I'm real bad at timing things to be ready and estimating how long it takes to prep. Or maybe its more that I haven't cooked 2 pounds of pork escalopes before, I enjoy my Sunday morning lie in and last minute department/grocery store trips ALWAYS take longer than you expect. But armed with a newly purchased mandolin and meat tenderizer, I prepped as hard and as fast and as carefully as I could.
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