This week's meal includes Herb-Marinated Pork Tenderloin, Bacon-Wrapped Green Beans, and Crinkle Chocolate Chip Cookies.

The Herb-Marinated Pork Tenderloin is my favorite pork loin recipe. I have been making it for years, and it never disappoints. It's marinated overnight with lemon juice, thyme, rosemary, and a lot of fresh garlic. The pork is served with a delicious pan sauce that keeps things moist and flavorful.

Bacon-Wrapped Green Beans are french haricots verts that are par-cooked in salted water and then bundled. First, I brush the little bundles with butter, garlic powder, kosher salt, and freshly ground pepper. Next, I wrap each bundle in a thick slice of par-cooked bacon. Finally, I finish them in the oven topped with brown sugar. They are delicious and a real crowd-pleaser.

The Crinkle Chocolate Chip Cookies are Sarah Keiffer's Giant Crinkle Cookies from the New York Times. They. Are. So. Good. The cookie dough is a pretty standard chocolate chip cookie dough. The magic happens in the method. About halfway through baking the cookies, you take the pan out of the oven and drop it down on your stovetop. You repeat this process every two minutes until the cookies are finished baking. Banging the pan causes the cookies to deflate and creates these little crinkly ripples around the edge. So, the edges are crispy; the center is soft. They are heaven.

I hope you enjoy this week's meal as much as I do. I will be taking next week off for a bit of downtime. However, I will be back with a new and exciting spring menu the following week.