Pork Tenderloin with Mustard Seeds
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
Pork Tenderloin with Mustard Seeds Time: 35 minutes
1 pork tenderloin
1 tbs paprika
1 tbs mustard seed
1 tbs garlic powder
1/3 cup Dijon mustard
2 tbs red wine vinegar
Mix paprika, mustard seeds and garlic powder. Rub and press into pork. Put pork on barbecue or in 400F oven for 25 - 30 minutes. Turn occasionally to brown on all sides. Mix mustard and vinegar and use to baste pork after 15 minutes. Baste 2 - 3 times. When you think pork is done slice into the middle to check. I think that slightly pink is acceptable now, anyway, that is how we like it. It stays nice and moist when not overcooked. When done to your taste, slice and serve, pouring any remaining sauce or pan juices over top.
Grilled Potatoes Time: 30 minutes
2 medium potatoes or 4 small (or however many you think you would like)
2 tbs olive oil
2 tsp Worcestershire sauce
1 tsp paprika
1 tsp rosemary ( I make these lots and very the herbs according to the rest of the meal)
salt and pepper
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put remaining ingredients into large bowl and mix well. Add potatoes and toss, coating thoroughly. Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again...and you should have one of these. Cook on barbecue (grill) for 20 - 30 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy. Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
Green Beans with Butter and Chives Time: 30 minutes
8oz (250gr) green beans
1/4 cup chicken stock
1 tbs butter
1 tbs freshly snipped chives
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Put beans into small skillet, add stock, cover and simmer over medium heat until done - about 20 minutes. If beans dry out add a little water. When done drain and transfer to a serving bowl. Melt butter in the same skillet over low heat. Snip chives using scissors. Add to melted butter and sauté briefly. Add beans and toss/stir to coat with butter and chives. Serve.
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Cooking schedule: 30 minutes |
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