Busy schedules don’t always allow for much time in the kitchen.
This is a tasty dinner that helps to keep your life free and easy.
Sautéed Pork Tenderloin
- 1 pork tenderloin for every two people*
- Olive oil to cover
- ¼ cup dry white wine
- 2 cloves garlic pressed
- 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 230°C.
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
- Olive oil
- Aluminum foil
- Sour cream
- Black pepper
Preheat oven to 400°F 200°C.
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
Cut the broccoli flowerets into serving pieces. Discard the stalk.
Pour olive oil in a medium-size frying pan. Heat oil on medium high until it shimmers. Add the broccoli and butter. Stir to coat the broccoli well.
Sauté until crisp tender, about 8 – 10 minutes.
Sprinkle gorgonzola crumbles over the broccoli and serve.