Busy spring days don’t allow for much time in the kitchen. This is a tasty dinner that helps to keep your life free and easy.
Sautéed Pork Tenderloin
White Wine – Riesling
Sautéed Pork Tenderloin
1 pork tenderloin for every two people*
Olive oil to cover
¼ cup dry white wine
2 tsp. garlic powder
6 sprigs fresh parsley or 1 tsp. dried
8 sprigs fresh thyme or 1 tsp. dried
Carefully cut away the silver streaks and connective tissue from the tenderloin.
Combine all ingredients in a glass bowl or plastic bag. Marinade in the refrigerator for 2 – 6 hours.
Preheat oven to 450°F.
Discard marinade. Lay meat on a foil lined cookie sheet. Roast 20-20 minutes.
Let meat rest 5-10 minutes under a foil tent. This allows the juices to remain in the meat when sliced.
Carve into ½ inch thick slices and serve.
*Pork tenderloin packages usually contain 2 pieces of meat. If you only use one, the other freezes well for use at a future date.
1 russet potato per person
Preheat oven to 400°F.
Wash potatoes under cool water. Pat dry. Poke several sets of holes in each potato with a fork. This stops the potato from bursting as it bakes.
Rub potatoes with a small amount of olive oil to keep the skin soft.
Wrap each potato in a section of foil, then lay on a cookie sheet. Bake for 50 minutes or until a toothpick inserted in the potato shows no resistance.
Serve with butter, sour cream, chives, and pepper.
Set the foiled potatoes on top of the stove while the tenderloin is roasting. They will remain toasty hot.
1 head broccoli
3 tbsp. olive oil
1 tbsp. butter
¼ cup Gorgonzola crumbles or amount to taste
Trim off the broccoli stalk. Cut the flowerets into serving pieces.
Pour olive oil in a medium-size frying pan. Heat on medium high. Stir in the broccoli and butter when the oil shimmers. Stir to coat the broccoli well. Sauté until crisp tender.
Sprinkle Gorgonzola crumbles over the broccoli and serve.
I'll be back Monday with SS Hampton Sr.. Until then...
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You had me at wine! Sounds yummy.ReplyDelete
Start pouring, Lizzie!Delete
It is and salt free, too! Thanks for dropping by, Lizzie.Delete
Also, I agree with Sharon.:)
Is there a chance that you can bring this tasty dish to my dock sometime, Goddess? Either my mouth is watering, or I've just hit dementia. Wink.ReplyDelete
No dementia allowed, mi Reina. Absolutely, the meal and I will be at your dock. We both travel well.lolDelete
Yum! Sounds perfect. Thanks for sharing.ReplyDelete
You're welcome, Sam, and thanks for popping in.:)Delete
Hey Sloane! We have quite a few meals similar to this. I especially like sauteeing the broccoli since not a lot of people like broccoli and sauteeing disguises that "yecchh, greens" reaction.ReplyDelete
And as for your continental men, you know how I appreciate them!
Vonnie, please share some of your Kiwi and Oz meals. I'd love to try them.Delete
No one will ever doubt that we have good taste in men.:)
Sounds tasty! Thanks for another great recipe.ReplyDelete
You're welcome, Ashley, and thank you for stopping by.:)Delete