Pork tenderloin is so difficult to cook without it getting all dried out. John does a wonderful job with it, though. He tied the roast so that the thinner part overlapped and the pork was a neat, consistently thick piece of meat. Then he roasted it in a slow oven and finally seared it on a grill pan. It’s a lot of work but the meat comes out tender and moist. I roasted the butternut squash and prepared the Brussels sprouts the way we like them – with a little butter and sherry. We made a packet of gravy and put some mushrooms in it. Good dinner.

Pork tenderloin with butternut squash and Brussels sprouts