Appears in Cook's Country August/September 2018
We wanted to sit on the porch after this summery supper, not scrub a bunch of pots.
We built a one-pan meal around this toasted bread salad by adding roasted pork tenderloin and a mix of fresh and roasted vegetables for complexity. First, we placed two pork tenderloins on a rimmed baking sheet and brushed them with a mixtu...