Pork with Chanterelles and Apricot Jam
Pork tenderloin gets the star treatment here with a topping of buttery pan-seared mushrooms and a slightly sweet apricot and white wine sauce.
55 mins
Eugenia Bone’s writing has appeared in The New York Times, The Denver Post, Saveur, and Food & Wine, among other publications. She’s also the author of nearly half a dozen cookbooks, including her most recent title, The Kitchen Ecosystem. Bone splits her time between New York City and Colorado.@eugeniagbone
55 mins
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