Today’s posts are both celebrating a trip I had the privilege of making to Des Moines a few weeks ago for the Farmers Feed US 2012 Iowa CornQuest! Sponsored by the Iowa Corn Growers Association, the trip was a total blast. Loved getting to hang out with some absolutely wonderful blogging friends, learn all sorts of things about the Iowa corn, beef and pork industries and the amazing farmers who work hard to provide for us, and of course — loved getting to eat some seriously stellar food!
While we were treated to many delicious dishes on the trip, one of my favorite meals was actually a lunch that we were able to cook ourselves! That’s right. Brave Chef Terrie Kohl from the Country Club Market split the ten of us food bloggers into teams to prepare lunch for one another using her delicious recipes. And I was lucky to end up on Team Pork making this heavenly Maple Bacon-Wrapped Pork Tenderloin with Rosemary Cherry Sauce. I think the chef must have secretly known one of my biggest cooking aversions, because she promptly put me to work removing the silver skin from about 8 pork tenderloins. But I admit, it was all worth it when everyone sat down and took their first bites of this pork dish. It was absolutely amazing!