Today is meat day albeit lean pork tenderloin, which is really not so much like red meat. But it has a meaty texture and we’ve been eating veg the last couple of days. John did his usual superlative job of roasting the tenderloin in the oven until the instant probe thermometer read 128 degrees and then seared the outside on the stovetop bringing the temp up to around 140. I pressure-cooked some rutabagas and frenched and steamed some green beans. The green beans were larger than I like and the frenching makes them small and tender. We also made up a packet of our standby gravy. Good, filling dinner.

Pork tenderloin, rutabagas, green beans and gravy