- They're delicious!
- You can cook it on Saturday and just warm it up when you get home and it still tastes great!
- It makes a savory gravy to serve on the meat and with potatoes
Because this cut of meat doesn't take long to cook, I prefer to cook it on Saturday so it doesn't dry out. The one I cooked was just under five pounds, so it took only an hour and a half at 350 degrees. I sliced it and put it on the platter, so all I had to to on Sunday was warm it up.
I found a new recipe that we LOVED. This is a marinade for the meat, which I did on Friday night. It's Dijon Mustard with pepper and Tarragon. I don't know why this makes it so delicious, I only know that it does!
Here's a little peek at the "line up" of my menu last Sunday!
Pork Tenderloin with Dijon Cranberry Sauce
Hot Crash Potatoes
Apple/ Green Salad
Apple Pie or Brownies
1/2 cup Dijon mustard
3 tablespoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil
1 1/2 cups whole-berry cranberry sauce
2 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
To prepare pork, combine first 3 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 8 hours, turning bag occasionally.
Preheat oven to 400°. (I did it at 350)
Remove pork from bag, discarding marinade.
Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Place pan in oven; ( I covered it with foil) cook at 400° (350) until thermometer registers 155°. Remove from heat; let stand 5 minutes. Cut pork into 1/4-inch slices; keep warm.
To prepare sauce, combine cranberry sauce and remaining ingredients in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Serve sauce with pork.
|The Cranberry Sauce was wonderful with the meat!|
Let me give yo another tip I learned from my sweet friend, Sue. Warm your platters and bowls before putting the food into them. It will keep the food warm longer. I recently learned that my microwave has a plate warming setting! I just put the dishes in there for a couple minutes and it's perfectly warm to receive the hot food!
Does your microwave have a plate warmer? Mine was on the "Reheat" setting. I hit "reheat" then 6. Voila!
With love from my country kitchen,