Spice-Crusted Roast Pork Tenderloin

Jay came for dinner tonight. Everything was really good - we especially loved the Brussels sprouts and the sweet potatoes. The buttermilk pie was a first for me. Larry and I had buttermilk pie at Liberty Bar in San Antonio last month and loved it. This version wasn't quite the same - not as dense but good. I plan on trying the Liberty Bar recipe next.

• Spice-Crusted Roast Pork Tenderloin (Fine Cooking #89, December 2007, p. 102a)
• Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs (Fine Cooking #89, December 2007, p. 57)
• Roasted Sweet Potatoes with Lime Syrup & Chives
• Buttermilk Pie (Fine Cooking #32, May 1999, p. 53)