Honey Mustard Pork and Balsamic Potatoes
Another entry for my LJ cookbook.
Honey Mustard Pork
Time: 35 minutes
1 pork tenderloin
1/2 onion
1 tbs olive oil
1/2 cup chicken broth
1/2 cup white wine
1 tbs whole grain mustard
1 tbs honey
1 tbs sherry vinegar or cider, red wine
Chop onion. Slice pork tenderloin into slices, 1" (2.5cm) thick. Heat oil in nonstick skillet. Add onions and sauté until tender. Move onions to the side (after scratching my head and consulting with sbodd, we concluded that this meant removing them from the heat and sticking them in another container, not just shoving them to the side of the skillet) and add pork slices. Brown on both sides, about 10 minutes total. Add remaining ingredients (added the onions back at this time as well), cover, reduce heat and simmer 15 minutes. Increase heat to medium-high. Uncover, remove pork and keep warm (my oven vents through one of the back burners, so I just stuck the pan on top of that and let the oven heat from the potatoes keep it warm). Stir sauce well and boil until it reduces by half, about 5 minutes. Pour over pork and serve.
Balsamic Roasted Potatoes Time: 35 - 40 minutes
2 -3 potatoes depending on size - enough for 2 (I used 5 since I was cooking for three - this was way too much)
1 tbs Balsamic vinegar or Sherry, red wine vinegar
1 tbs olive oil
1/2 tsp garlic powder
Cut potatoes in 4ths the long way and then in thirds the short way. Put olive oil, garlic and vinegar in medium bowl, and mix well. Add potatoes and toss well to coat. Put them on a baking sheet with a lip (trusty round pizza pan) and bake in the oven for 30 minutes. Salt and pepper to taste. Serve. (There was no temp listed so I baked at 400).
These recipes are from Thyme for Cooking. I like the recipes from this site because they are generally made for two people, and because the weekly menus are designed so that you use leftover ingrediants and food from earlier in the week for recipes later in the week. However, this does make it a little difficult to pick and choose sometimes when recipes call for something from a recipe you did not make.
Honey Mustard Pork
Time: 35 minutes
1 pork tenderloin
1/2 onion
1 tbs olive oil
1/2 cup chicken broth
1/2 cup white wine
1 tbs whole grain mustard
1 tbs honey
1 tbs sherry vinegar or cider, red wine
Chop onion. Slice pork tenderloin into slices, 1" (2.5cm) thick. Heat oil in nonstick skillet. Add onions and sauté until tender. Move onions to the side (after scratching my head and consulting with sbodd, we concluded that this meant removing them from the heat and sticking them in another container, not just shoving them to the side of the skillet) and add pork slices. Brown on both sides, about 10 minutes total. Add remaining ingredients (added the onions back at this time as well), cover, reduce heat and simmer 15 minutes. Increase heat to medium-high. Uncover, remove pork and keep warm (my oven vents through one of the back burners, so I just stuck the pan on top of that and let the oven heat from the potatoes keep it warm). Stir sauce well and boil until it reduces by half, about 5 minutes. Pour over pork and serve.
Balsamic Roasted Potatoes Time: 35 - 40 minutes
2 -3 potatoes depending on size - enough for 2 (I used 5 since I was cooking for three - this was way too much)
1 tbs Balsamic vinegar or Sherry, red wine vinegar
1 tbs olive oil
1/2 tsp garlic powder
Cut potatoes in 4ths the long way and then in thirds the short way. Put olive oil, garlic and vinegar in medium bowl, and mix well. Add potatoes and toss well to coat. Put them on a baking sheet with a lip (trusty round pizza pan) and bake in the oven for 30 minutes. Salt and pepper to taste. Serve. (There was no temp listed so I baked at 400).
These recipes are from Thyme for Cooking. I like the recipes from this site because they are generally made for two people, and because the weekly menus are designed so that you use leftover ingrediants and food from earlier in the week for recipes later in the week. However, this does make it a little difficult to pick and choose sometimes when recipes call for something from a recipe you did not make.