I know, I know...it's been a LONG TIME since I've posted anything here. But I have a good excuse. Okay, like 14 good excuses. I had a baby and we moved out of my sister's house and into our new house that had no kitchen. (None, zip...we had completely gutted it. It didn't even have a floor). The last 9 months has been a labor of love by my husband (love for me, not the kitchen) as he put our kitchen together piece by piece. The refrigerator, the tile, the cabinets, the sinks...on and on. Finally, this past Sunday night, the remaining vital piece went in...the oven and stove. We rejoiced by making a batch of chocolate chip cookies...that hadn't happened in a while. And while I could have posted many recipes, especially over the summer while we were grilling EVERYTHING...and I do mean everything, I just couldn't do one extra thing like blog about it. But now, I feel motivated. My new beautiful range has brought back my love of finding new recipes, tweaking old ones, and writing them down so I can repeat it. Plus, I love my oven. It's a dream. And it has a blue interior. It just makes me smile. Even when the baby is screaming at me while I'm trying to get dinner on the table. Oh, my Elextrolux 30 inch Free Standing Gas Range...I love you. And I love my husband for installing it.
So I hope you'll join me again as I get back into this cooking thing. Not that I haven't been cooking over the last 9 months. I have. I should post about everything you can make in an electric fry pan...that is one of the most versatile little kitchen devices every created. I was kind of sad when I put it away the other day knowing I probably wouldn't use it again for a long while...but then I looked at my range and quickly got over it.
Wednesday, February 3, 2010
Maple Mustard Pork Tenderloin with Mashed Sweet Potatoes
I found these recipes separately. I was really just after a simple recipe for pork tenderloin. I found this Maple Mustard one on About.com. Easy. Then I realized I had these two sweet potatoes that needed to be used, but I only had about 30 minutes until I wanted everything on the table. Baking them in any way was out, so I quickly searched for a mashed sweet potato recipe, figuring it was faster to boil them than bake. I found one on MarthaStewart.com. And it is even easier than boiling...it steams them so you don't have to mess with dumping out boiling water while trying not to lose any bits of potato down the drain. Priceless.
I wouldn't change anything about the pork recipe, except I ended up having a bunch of glaze left over. I think it would have covered two tenderloins. I used one of the tenderloins from Costco...I didn't realize two came in the package, and since I wasn't sure how far the glaze would go, I only baked one. I could have easily done both of them.
With the sweet potatoes, I followed the recipe exactly, but I think you could cut the milk mixture, even by half. The sweet potatoes ended up beautifully creamy and rich, but I just kept thinking about how fattening they were with all that butter and half & half. I think you could reduce the amount of liquid between a 3/4 and 1/2 of the amount. It just depends on how creamy (and fattening) you want them.
Mustard Pork Tenderloin
1 to 1/2 pounds pork tenderloin (I think mine was about 2 pounds)
salt and pepper
1 to 2 TBS olive oil (enough to coat the skillet)
1/2 cup pure maple syrup
3 TBS Dijon mustard
1. Line a baking dish (or cookie sheet) with foil and spray with cooking spray. Heat oven to 350.
2. Wash pork, trim excess fat and silver skin, and season with salt and pepper.
3. In large heavy skillet over medium-high heat, heat oil. Add pork and sear on all sides.
4. Combine syrup and mustard in small bowl and whisk until smooth.
5. Place pork in baking dish and roast for 12 minutes. Brush generously with about half of the mustard mixture and roast for about 5 minutes more, or until the pork reaches about 155 degrees.
6. Heat remaining sauce in microwave to boil.
7. Let pork rest for about 5 minutes, then slice and drizzle with remaining sauce.
This easily served 3 adults and one child.
Mashed Sweet Potatoes
2 sweet potatoes, peeled and cubed in about 1 inch cubes
1/2 cup half and half
3 TBS butter
2 TBS brown sugar
1. Steam potatoes in steam basket for about 15 minutes, or until tender.
2. In separate saucepan, combine half and half, butter and brown sugar. Heat on low until melted, stirring often.
3. When potatoes are done, mash with either a masher or in a mixer (I used my Kitchen Aid mixer). Add milk mixture and mash until just mixed. Season with salt and pepper.
I would say this makes about 4 serving.
I wouldn't change anything about the pork recipe, except I ended up having a bunch of glaze left over. I think it would have covered two tenderloins. I used one of the tenderloins from Costco...I didn't realize two came in the package, and since I wasn't sure how far the glaze would go, I only baked one. I could have easily done both of them.
With the sweet potatoes, I followed the recipe exactly, but I think you could cut the milk mixture, even by half. The sweet potatoes ended up beautifully creamy and rich, but I just kept thinking about how fattening they were with all that butter and half & half. I think you could reduce the amount of liquid between a 3/4 and 1/2 of the amount. It just depends on how creamy (and fattening) you want them.
Mustard Pork Tenderloin
1 to 1/2 pounds pork tenderloin (I think mine was about 2 pounds)
salt and pepper
1 to 2 TBS olive oil (enough to coat the skillet)
1/2 cup pure maple syrup
3 TBS Dijon mustard
1. Line a baking dish (or cookie sheet) with foil and spray with cooking spray. Heat oven to 350.
2. Wash pork, trim excess fat and silver skin, and season with salt and pepper.
3. In large heavy skillet over medium-high heat, heat oil. Add pork and sear on all sides.
4. Combine syrup and mustard in small bowl and whisk until smooth.
5. Place pork in baking dish and roast for 12 minutes. Brush generously with about half of the mustard mixture and roast for about 5 minutes more, or until the pork reaches about 155 degrees.
6. Heat remaining sauce in microwave to boil.
7. Let pork rest for about 5 minutes, then slice and drizzle with remaining sauce.
This easily served 3 adults and one child.
Mashed Sweet Potatoes
2 sweet potatoes, peeled and cubed in about 1 inch cubes
1/2 cup half and half
3 TBS butter
2 TBS brown sugar
1. Steam potatoes in steam basket for about 15 minutes, or until tender.
2. In separate saucepan, combine half and half, butter and brown sugar. Heat on low until melted, stirring often.
3. When potatoes are done, mash with either a masher or in a mixer (I used my Kitchen Aid mixer). Add milk mixture and mash until just mixed. Season with salt and pepper.
I would say this makes about 4 serving.
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