Although the calendar announced that it was spring back on the 21st, not every day here in New England has reflected the new season. We’ve had some 60 to 70 degree highs, and also seen the thermometer drop into the 30s, especially in the evening. To counter the mercurial weather, I’ve been cooking dishes that work whether it’s warm or cold outside. One such recipe for Crispy Pork Cutlets with Arugula and Fennel Salad has been especially well suited for this “in between” season.
A few weeks ago at a local supermarket, I spotted a package of sliced pork tenderloin. I’d never seen pork tenderloins offered that way, and immediately added a container to my cart. At home, I pounded the pork Continue reading