Pork Tenderloin, Scarole Ibottite & Roasted Sweet Potatoes

I was looking through La Cucina and decided to make recipes from one region this week. This is the start of Campania Week! It seemed logical to start in Campania. So here we go...

Pork Tenderloin was on sale this week. I purchased one and cut 14 slices of of it. The rest of the tenderloin will appear later this week. I breaded the slices in a mixture of flour, rosemary, sage, thyme, salt and pepper. Sauteed the pork in olive oil and finished them off in the oven.

The recipe from Campania was a side dish. Scarole Ibottie, Stuffed and Baked Escarole. I remember my mom making this. Don't remember specifics of her dish but this tasted close to it.

I also roasted some sweet potatoes.

And to go with the pork I made homemade applesauce. I used McIntosh, Pink Lady and Honey Crisp apples. Not sure why I have never made this because it taste much better than store bought.

We had a wonderful bottle of wine with dinner. Cantina Zaccagnini, Montepulciano d"Abruzzo. Nice cherry and vanilla flavors.

For dessert we had Carrot Cake cupcakes that were made by a friend at work. Wendy made these for our Halloween party yesterday. She is bringing in the recipe for the frosting on Monday. It is the most amazing frosting. I picked up some Pumpkin and Ginger Ice Creams from Ashley's. Both were perfect with the cupcake.

What was Archie up to today... Just checking for missed stitches.