Lasagna is that fabulous type of dish that can provide multiple meals by virtue of storing well and being easy to make in large quantities. It's the kind of food that anyone can make at gourmet quality as well. Conveniently, it allows you to put all the elements of a balanced meal (vegetables, meat, carbs) into one preparation. And one recent weekend, when I was alone and in the mood for some simple yet hearty sustenance, I elected to make a less-conventional white lasagna with a bechamel-based sauce, and to incorporate hot Italian sausage, fresh spinach, and mushrooms. It came out really well, and it fed me for an entire weekend!
Pork tenderloin is a nice meat to work with because it cooks relatively quickly (due to its low fat content, it doesn't need a long braise or roast), and if treated properly it is moist and delicious. It is also amenable to a variety of marinades and sauces. I decided to try and be fairly creative with my most recent preparation. Although unexpected by many, cocoa is known to compliment pork very well. I decided to make a cocoa-based dry rub for this recipe. For the "mocha" aspect, I paired the cocoa-rubbed pork with an espresso-based glaze. This was a fun recipe that ended up turning out really well. Give it a try!
