Saw something similar on television a few weekends ago and this sounded good. I can’t for the life of me remember exact measurements, but this recipe easy enough to just whip up on the fly…
- Nice cut of Pork Tenderloin
- Olive Oil
- Lemon Zest
- Fresh Thyme & Rosemary
- Sweet Potatoes
- Salt & Pepper
- In a dish mix olive oil, lemon zest, thyme, rosemary, salt and pepper to desired consistency and taste. Place meat & marinade into plastic ziploc coating meat liberally, place in the fridge for a few hours.
- Preheat cash iron skillet in the oven at 400F. Place tenderloin fat side up in the pan. Cook for 45min or until internal temperature is approximately 160F. Allow meat to rest for 10mins before slicing.
- While the meat is cooking, slice sweet potatoes into desired french fry sized slices. Place in a bowl and toss with olive oil, salt and pepper. Cook sweet potato fries for 30min, flipping after 15mins.
Maple Mustard Barbecued Pork Chops
- 1/2 cup dark amber maple syrup
- 4 tablespoons, 1/4 cup, spicy brown mustard
- 1/4 cup apple cider
- 1/4 medium onion, finely chopped
- 1/2 teaspoon allspice, eyeball it in your hand
- 1 teaspoon ground cumin, 1/3 palm full
- 8 center cut boneless pork loin chops, 1-inch thick
- Extra-virgin olive oil, for drizzling
- Grill seasoning blend or salt and pepper (preferred brand McCormick Montreal Steak Seasoning)
- 3 golden delicious apples, sliced across into 1/2-thick inch disks
- Preheat grill pan or nonstick griddle pan over medium high heat. Preheat electric table top grills to high. Preheat oven to 350 degrees F.
- Combine maple syrup, mustard, cider, onion, allspice and cumin in a small saucepan and cook together over moderate heat for 5 minutes until sauce begins to thicken a bit.
- Coat chops lightly in oil and season with salt and pepper. Cook chops on hot grill pan or indoor grill 3 minutes on each side. Baste chops liberally with sauce, cook 2 or 3 minutes more. Transfer chops to a baking sheet. Baste again with sauce and transfer to a hot oven to finish cooking them. Bake 10 to 12 minutes, until your apples are ready to come off the grill pan.
- Wash apples but do not core or peel. Coat apple slices with a drizzle of oil. Season with grill seasoning or salt and pepper. Cover grill pan or indoor tabletop grill with as many pieces of apple as possible. As the apples get tender, pull them off and replace with more slices. Apples should cook 3 minutes on each side, you don’t want them too soft, just tender.
- Platter chops with apples along side and serve.
We went to Costco this weekend and stocked up on some meat to freeze and use for dinners over the next month or so. I picked up some absolutely GIGANTIC filet mignon steaks for $6.00 each, and with a couple fresh veggies and other items on hand, I threw together this delicious dinner for the 2 of us for under $18.
Filet Mignon with Rich Balsamic Glaze
- 2 filet mignon steaks
- 1/2 teaspoon freshly ground black pepper to taste
- salt to taste
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 5 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
- 1 bunch asparagus
- salt and pepper to taste
- 2 Tbsp olive oil
- Break the asparagus from the weak point on the stem.
- Place the asparagus in a plastic bag with the olive oil and toss to coat.
- Arrange asparagus in a single layer on a baking sheet and cook at 400°F for 12-16min to desired tenderness.
Garlic Smashed Potatoes
- 4 large russet potatoes, cleaned & sliced, skin on
- 1 Tbsp butter
- splash of milk
- 1 glove garlic minced
- a bit of fresh dill
- Boil the potatoes for 15-20mins or until tender.
- Add the rest of the ingredients and smash the potatoes in the pot.