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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 minutes1 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.
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 |
Brush
other side of pork with mustard |
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