This week for dinner we had a couple of different things. More to come!
Rosemary Pork Tenderloin
(Makes 4-6 servings)
1 pork tenderloin
2 tablespoons olive oil
2 tsp. Dijon mustard
1 tsp. chopped garlic
1 tablespoon dried rosemary
1 tsp. dried oregano
Salt and fresh ground pepper to taste
1. Preheat oven to 375°F.
2. Place the tenderloin in a rectangular baking dish. Combine the olive oil, mustard, garlic, rosemary, oregano, salt, and pepper in a small bowl. Slather the mixture on the pork using your hands or a basting brush.
3. Bake the tenderloin, uncovered, for 40 or 45 minutes, until the pork is not longer pink in the center. Cut into 1-inch slices to serve.
Seared Sirloin with Shrooms
(Makes 2 servings)
2 sirloin steaks, 6 oz each
1/4 c chicken stock
1/2 c sliced mushrooms
1 tsp olive oil
Plus: Salt and pepper; 1/4 tsp dried thyme; 1 clove garlic, crushed
1. Sear the steaks in a skillet on medium high (about 2 to 3 minutes per side), seasoning each side with a pinch of salt and pepper as the other side cooks. Remove the steaks from the skillet, and reduce the heat to medium.
2. Put the olive oil, thyme, and garlic in the skillet, stirring frequently and scraping with a spoon to release the brown bits left behind by the meat (about 30 seconds).
Add the stock and mushrooms, stirring often until the mushrooms soften (about 3 minutes).
We don't like mushrooms so we used onions instead. Still quite delightful!
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