From bakery to pork tenderloins
Katherine who works at the bakery in The Fresh Market insists they have the best pastries. I think she's right. I bought a bunch for Easter and they were a big hit.On Saturday, April 22, from 3pm - 6pm there is a free chef cooking demonstration on how to prepare Pork Tenderloin with Tarragon Dijon Sauce. No reservations are necessary. It's always busy at The Fresh Market on weekends, lots of hustle and bussle, lots of fun.
posted by Tom Falco at 5:37 PM
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