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;'

• Posted by: amy
• November 17, 2017

• 1371 views
• 1 Comment

• Recipe Questions
• dinner party timing

Recipe question for: Cherry & Swiss Chard Stuffed Pork Tenderloin with a Cherry Sage Sauce