This week's meal includes Herb-Marinated Pork Tenderloin with Sauce Robert, Sour Cream Mashed Potatoes, Bacon Wrapped Green Beans, and Salted Caramel Brownies. Yum! I wanted to make this week's meal extra special since pickup is on Valentine's Day.

The Herb-Marinated Pork Tenderloins are pork tenderloins marinated in lemon juice, thyme, rosemary, garlic, dijon mustard, and olive oil. It gives the pork so much flavor and keeps it very juicy. The recipe is from Ina Garten, and I have been making it for years. I will serve the pork with Sauce Robert (pronounced ROH-bare). Sauce Robert is a traditional French sauce, and I use Julia Child's recipe from Mastering the Art of French Cooking, Vol. 1. It is a brown mustard sauce with a ton of flavor and is perfect with the Herb-Marinated Pork Tenderloin.

The Sour Cream Mashed Potatoes are russet potatoes that I purée in a food mill. It creates the perfect mashed potato texture. I stir in butter, whole milk, sour cream, greek yogurt, and a lot of kosher salt and freshly ground pepper.

Bacon-Wrapped Green Beans are french haricots verts that are par-cooked in salted water and then bundled. I brush the little bundles with butter, garlic powder, kosher salt, and freshly ground pepper. I wrap each bund in a thick slice of par-cooked bacon. I finish them in the oven topped with brown sugar. This recipe is from Williams-Sonoma, and I discovered it last year over the holidays. They are delicious and a real crowd-pleaser.

The Salted Caramel Brownies are extreme chocolate brownies made with semisweet chocolate, unsweetened chocolate, and chocolate chips. There is also espresso powder and vanilla extract, which give the brownies an excellent chocolate flavor. They are topped with homemade salted caramel sauce and flaked sea salt. The Salted Caramel Brownie recipe is also from Ina Garten.

I hope you enjoy this week's meal, and Happy Valentine's Day! ❤️