William insisted I post our dinner. While looking through FoodGawker today, I came up with an idea for my pork tenderloin and ran across a method for potatoes.
First the potatoes:
-fingerling potatoes, halved (I thinly sliced up some regular potatoes.)
-olive oil
-spice or herbs (I used fresh basil, rosemary, and thyme)
-balsamic vinegar
-salt and pepper
(I added chopped garlic.)
I mixed the olive oil, herbs, vinegar, salt and pepper on a sheet pan...she suggested parchment or a silpat. I tossed the potato slices in the mixture and cooked in a 350 degree oven until fork tender. (I figure I changed this up enough, I can claim this one as my own.)
These were EXCELLENT! The balsamic makes the difference.
For the pork:
This one blogger had wrapped pork loin with bacon and sprinkled it with rosemary. I got to thinking about Jean's discovery using stone ground mustard on chicken...I think. So I smeared the tenderloins with the mustard, sprinkled with rosemary, thyme, minced garlic, salt and pepper. I let this marinate in the fridge for an hour or so. When ready to grill, I wrapped them in bacon and cooked until done. They were nice and pink and very juicy. The flavors were outstanding! Leftover green beans rounded out the meal. William doesn't give many tens, but he gave both dishes a ten. So did Andrew. I'll have to say, I agree! This is a definite repeat!
First the potatoes:
-fingerling potatoes, halved (I thinly sliced up some regular potatoes.)
-olive oil
-spice or herbs (I used fresh basil, rosemary, and thyme)
-balsamic vinegar
-salt and pepper
(I added chopped garlic.)
I mixed the olive oil, herbs, vinegar, salt and pepper on a sheet pan...she suggested parchment or a silpat. I tossed the potato slices in the mixture and cooked in a 350 degree oven until fork tender. (I figure I changed this up enough, I can claim this one as my own.)
These were EXCELLENT! The balsamic makes the difference.
For the pork:
This one blogger had wrapped pork loin with bacon and sprinkled it with rosemary. I got to thinking about Jean's discovery using stone ground mustard on chicken...I think. So I smeared the tenderloins with the mustard, sprinkled with rosemary, thyme, minced garlic, salt and pepper. I let this marinate in the fridge for an hour or so. When ready to grill, I wrapped them in bacon and cooked until done. They were nice and pink and very juicy. The flavors were outstanding! Leftover green beans rounded out the meal. William doesn't give many tens, but he gave both dishes a ten. So did Andrew. I'll have to say, I agree! This is a definite repeat!
Daphne
Keep your mind wide open.
Keep your mind wide open.