Pork

Pork tenderloin cutlets with brie sauce, wild rice blend, and salad. Wine: Delas Les Challeys Saint-Joseph Blanc 2019.

Years ago, I used to make a creamy sauce for pork cutlets with camembert and a hint of dijon. Tonight I revived it with brie (which was on hand). This meal demanded a wine, so we had a nice Rhône white. Everything was delicious.