As if I could upstage last week's cheese grits.
We were in Atlanta all weekend, meeting my precious two-month-old nieces, staying warm during an unexpected hard freeze, and cooking breakfasts of biscuits and waffles, whole wheat concoctions of oatmeal cookies and icing, and this amazingly tasty pork dish, which will from this day forward be known as Georgia Pork.
This succulent tenderloin, marinated with rich bourbon, dark coffee, and blackstrap molasses, also comes from the hallowed kitchen of Sara Foster. Rubbed with freshly-picked rosemary and accompanied by heaps of roasted kale and asparagus, this pork loin was the perfectly easy dinner to make on a sleepy Saturday of holding babies and ginger-colored dogs.
