Food & Wine ’16 “Flash Report”: Pork Tenderloin with Cannellini Bean Ragoût – Wine & Dine Studio

A generously-sized piece but, unfortunately, overdone, dry, and a bit tough.  You’ll definitely need a knife.

The Cannellini Bean Ragoût, on the other hand, tasted great.  I’d recommend you have some with every bite of the pork.

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