It’s been nearly a month since my last post. I've cooked
many meals since then, but due to a very busy schedule, lots of nights with one
parent absent, and lack of planning, my "recipes" have fallen into
three categories:
- They are already on the blog because they're my favorites.
- I'm not proud of them (hot dogs, chicken nuggets, macaroni and cheese...you get the idea)
- They don't require a recipe (bags of salad, grilled cheese, and spaghetti)
With that being said, you can see why I haven't posted
anything about my meals. However, I found some inspiration this week. In fact
I've made two new recipes in two days and they were fabulous!
Here is the deal - I get home from work around 5:30 and
want to have dinner on the table by 6:30. Most nights, this is possible,
some nights I need to get home earlier OR prep in advance to have a decent meal
on the table. This meal requires only a couple of minutes of prep and less than
1 hour of cooking/resting time: TOTALLY do-able on a weeknight. Plus, you
can make your sides (for me it was mashed potatoes and asparagus) while it
cooks and rests.
Highlights: The recipe requires no butter or oil. It bakes
in a foil packet making it very moist and juicy. The flavors are HUGE, with
only a couple of ingredients. The original recipe called for only one pork
tenderloin - most packages come with two and I wanted leftovers, so below is
the doubled recipe with a little modification.
Brown Sugar and Mustard Pork Tenderloin
2 pork tenderloins (about 1 lb. each)
1/2 cup whole grain mustard1/2 cup light brown sugar
2 teaspoons thyme, minced
1 large yellow onion, thinly sliced
Salt and pepper to taste
DIRECTIONS
Preheat oven to 350
degrees F.
Generously season
tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk
together mustard, brown sugar and thyme.
Place a large sheet of
aluminum foil onto a baking sheet. Place ½ of the onion slices in the center of
the foil, in a single layer. Place one tenderloin over the onions and brush
with 1/4 of the mustard mixture.
Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation
inside. Bake for 40 minutes or until the internal temperature reads 130 degrees
F.
Remove from oven. Open
packet carefully by cutting along top fold with a sharp knife, allowing steam
to escape. When uncovered, brush with remaining mustard mixture. Leaving the
packet open, broil for about 1 minute or until a nice crust forms on top.
Remove from the oven and allow tenderloin to rest for 10–15 minutes before
slicing and serving
Getting glazed |
Wrapped up & ready to go |
After resting, just sliced open |
yummmmmmm |
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