Sunday, January 6, 2013

Dinner at six

"Ahh, the house smells so good!" Jeff walked through the back door and took a deep breath. Pork Tenderloin and roasting potatoes have a way of making your stomach growl.

One of the greatest pleasures of my life is to get that kind of reaction from people in my home, especially my husband.

There is something so comforting in a home-cooked meal.

 Cooking is an art form often neglected in our fast paced world. Believe me I understand. There are many days I head home from work so tired that I think I don't want to take the time to put together the evenings eats. But then I walk into my kitchen and everything changes. It's my space...to create, to relax and to show my family how much I love them.

It does help when I take the time to think ahead and plan.  Like tonight with the pork tenderloin. I'll make something quick and easy with the leftovers tomorrow, pork fried rice maybe...I haven't decided yet.

Here's an easy pork tenderloin recipe you can try...easy, easy, easy,

Herb roasted pork (from Publix Aprons simple meals)

 Ingredients 1 tablespoon butter
1 pork tenderloin (about 1 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
5–6 sprigs fresh thyme (rinsed)
6–8 sprigs fresh Italian parsley (rinsed)
1/4 cup Italian bread crumbs
2 tablespoons shredded Parmesan cheese
1/4 cup tomato paste with Italian seasoning
1 tablespoon country Dijon mustard

Steps
1. Preheat oven to 400°F. Line baking sheet with foil (for ease of cleanup). Preheat large saut√© pan on medium-high 2–3 minutes.
2. Place butter in large saut√© pan; swirl to coat. Sprinkle pork with salt and pepper. Place in pan (wash hands); cover and cook 8–10 minutes, turning occasionally, to brown all sides.
3. Remove large stems from herbs; place in food processor. Add bread crumbs and cheese; pulse until finely chopped.
4. Combine tomato paste and mustard in small bowl. Place pork on baking sheet. Coat pork with mustard mixture, using rubber spatula, and then coat with herb mixture. Bake 18–20 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Slice and serve.

4 comments:

  1. Ok. I just bookmarked you at the top of my page on Firefox. So now I can stalk you.

    ReplyDelete
  2. And this from the guy who filled my crib full of teddy bears! I'll be waiting!

    ReplyDelete
  3. What's the difference between roast beef and pea soup?
    Anyone can roast beef.

    ReplyDelete