I am going to serve this for a small dinner party of 6 tomorrow night. I'm going to serve a cauliflower soup to start, and am trying to determine...
... how to time this out. If I sear it just before the guests arrive, could I keep it warm in the oven without drying it out? then make the sauce fresh between the soup and entree? help;'
Recipe question for: Cherry & Swiss Chard Stuffed Pork Tenderloin with a Cherry Sage Sauce
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