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pork mustard
Pork Tenderloin with Mustard and White Wine

potatoes cauliflower
Hot Potato Cauliflower Salad

Menu Plan for the week of Oct. 18, 2013: Day 4 Recipes

Pork Tenderloin with Mustard and White Wine
Hot Potato Cauliflower Salad

Cooking time: 35 minutes for menu          Cooking schedule: see below for instructions

    Pork tenderloin cooks quickly and stays tender - perfect for mid-week. 

Pork Tenderloin with Mustard, White Wine Sauce                      Time: 35 minutes
     Pork and mustard go well together. It makes a lovely, quick, mid-week dinner, yet 'gourmet' enough for unexpected guests! If the tenderloin has a lot of ‘silver’, trim it with a sharp knife before slicing.

1 pork tenderloin, 14oz (420gr)
1 small or 1/2 medium onion
1 clove garlic
1 tbs olive oil
1 tsp thyme
2 tbs Dijon-style mustard
1/2 cup (4oz, 120ml) chicken broth
1/2 cup (4oz, 120ml) white wine
2 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock

Thinly slice the onion and finely chop the garlic.   Sauté onion and garlic in oil in non-stick skillet over medium-high heat.  Slice the tenderloin into 1 inch (2.5 cm) thick slices.  Brush mustard on one side.  When onion starts to brown, move it to the sides of the pan and sauté pork medallions mustard-side down for 5 minutes. Brush remaining mustard on top and turn.  Sauté for 5 minutes.  Add thyme, stock and white wine to pan, reduce heat to low, cover and simmer 15 minutes. 
Dissolve cornstarch in chicken stock. Uncover, increase heat, add cornstarch and stir until sauce is thickened.   Remove pork to small platter, spoon sauce over and serve. 

Hot Cauliflower and Potato Salad                 Preparation and cooking time: 30 minutes
    Potatoes and cauliflower take about the same time to cook - so why not cook together?  Finish with a slightly sharp mustard and a slightly sweet vinegar and you have a flavorful side dish; one dirty pan!  Give the potatoes a slight head start....

7oz (210gr) cauliflower, 1/3 head   enough for 2 persons
2 medium potatoes
1 tbs olive oil
1 tsp dried thyme
1 tsp dried chives
1 tbs white Balsamic vinegar
1 tbs whole or coarse grain mustard

Put an inch of water in the bottom of a steamer and put it on medium-high heat.  Cut potatoes into large bite-size chunks and put into the steamer.  Cut cauliflower into florets, put on top of potatoes.  Steam for 12 - 15 minutes, until fork-tender.  Remove from heat, remove vegetables from pan and drain water from pan.  Return pan to heat and add oil.  Add herbs, mustard and vinegar, heat through.  Add potatoes and cauliflower and toss well to combine.  Serve.

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, large saucepan with steamer
basket and lid
Slice onion, mince garlic
Sauté onion, garlic
Heat water for steaming
Slice pork
Brush one side of pork with mustard
Move onions/garlic to sides of skillet
Add pork, mustard side down, brown
Cut potatoes, add to steamer basket, cover

Brush other side of pork with mustard
Turn pork, brown
Cut cauliflower, add to steamer, cover
Add wine, thyme, stock to pork, cover, simmer
      Wait for stuff to cook
Remove potatoes, cauliflower
Empty saucepan
Add oil, herbs, vinegar, mustard, to saucepan, heat
Add potatoes, cauliflower, stir well
Dissolve cornstarch in stock
Thicken sauce for pork
Remove pork to platter, spoon sauce over
Remove potato, cauliflower, serve

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