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pork pepper
Peppered Pork Tenderloin
in Red Wine Sauce

potatoes mustard
Potatoes Braised with
Bay and Mustard

endive gratin
Endive Gratin

Menu Plan for the week of Feb. 22, 2013: Day 4 Recipes

Peppered Pork Tenderloin in Red Wine Sauce
Potatoes Braised with Bay and Mustard
Endive Gratin

Cooking time:  40 minutes for menu      Cooking schedule: see below for instructions

      Endive is another winter vegetable that we are exploring.  Braising first takes some of the bitterness out.  The pork is a variation of Steak au Poivre.

Peppered Pork Tenderloin in Red Wine Sauce   Preparation and cooking time: 30 minutes
    Remember that, while adding a lot of flavor, pepper can be quite hot.  Be a bit careful, particularly if you are grinding fresh peppercorns, as these will be hotter than the old stuff in the can in your pantry....

12oz (360gr) pork tenderloin  
2 tsp olive oil
1 clove garlic
1/2 - 1 tsp ground black pepper
2 tsp Dijon-style mustard
1 tsp tomato paste
1 tsp marjoram
1/2 cup (4oz, 120ml) beef stock
1/2 cup (4oz, 120ml) red wine

Mince the garlic. Slice the tenderloin into 1 inch (2.5 cm) thick slices.  Sprinkle the pepper evenly over each side of each piece, pressing it in.  Heat oil in nonstick skillet over medium heat.  Add the pork and sauté for 5 minutes per side.   Add garlic, marjoram, mustard, tomato paste, stock and red wine to pan, reduce heat to low, cover and simmer 10 minutes.  Uncover and remove pork to a small platter, cover to keep warm.  Increase heat and boil sauce, for 2 minutes.   It should reduce and thicken a bit.  Spoon a bit of sauce over the pork and serve, remaining sauce on the side.

Potatoes Braised with Bay and Mustard               Preparation and cooking time: 40 minutes
     This is an easy, side dish, with lots of flavor from the bay and mustard.   

2 medium potatoes 
1/2 onion
2 bay leaves (laurel)
1/3 cup (3.5oz, 100ml) chicken stock
1 tbs Dijon-style mustard

Cut potatoes into quarters.  Vertically slice onion. 
Put potatoes, onion, stock, mustard and bay leaves in small saucepan.  Cover and bring to a boil.  Reduce heat and simmer until potatoes are just tender, about 30 minutes.  Add a bit of water if they dry out.
Remove bay leaves, drain and serve. 

Endive Gratin                                                                  Preparation and cooking time:  35 minutes
     Braising the endive in a skillet first reduces the baking time. The milk and cheese add a bit of sweetness.

2 endive
1/2 cup (4oz, 120ml) chicken stock
1/4 cup (2oz, 60ml) milk
1/2 cup (2oz, 60gr) shredded cheese

Rinse endive and remove 2 or 3 outer leaves as needed.  Trim the stem end.  Cut each endive in half the long way through the stem.  Lay in a skillet large enough to hold them flat, in one layer.  Add chicken stock, cover and simmer until the stem end is tender when pierced with a sharp knife, about 15 minutes.  Remove endive lay in baking dish, cutting to fit if needed.  Pour milk over the top, sprinkle with cheese and bake, uncovered, 400F (200C) for 15 minutes.  Serve.

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, medium skillet with lid, small
saucepan with lid, baking dish
Trim endive, cut in half
Braise endive
Slice onion
Cut potatoes
Put potatoes, onion, bay, mustard, stock in pan, braise
Turn oven on, 400F (200C)
Mince garlic
Slice pork
Pepper pork

Sauté pork
Shred cheese if needed
Turn pork
Remove endive to baking dish
Add milk, cheese to endive, bake
Add garlic, herbs, mustard, paste, stock, wine to pork
Cover, simmer
Mind the potatoes
      Pause while stuff cooks
Uncover pork, increase heat
Remove pork, reduce sauce
Remove potatoes, discard bay
Remove endive

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