" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Tender Times

In these economic times people are entertaining at home more and eating out less.
It can be difficult to put together an elegant meal on a budget that is company worthy.

This dish is perfect for those occasions.
Pork tenderloin is cheap and extremely versatile. You can assemble this in the morning and let it marinate all day.
Serve with fluffy mashed potatoes and sauteed asparagus, and you have a meal cheaper and better than you would find any overpriced bistro.

Rosemary Dijon Pork Tenderloin
  • 1 tbsp garlic
  • 3 tbsp honey Dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tsp of rosemary
  • 1 tsp thyme leaves
  • 2 pork tenderloins

Combine the first six ingredients in a zip lock bag. Add the tenderloins and marinate in the fridge for 7 to 8 hours.
Place tenderloins in a shallow roasting pan and roast at 325 for 1 hour until internal temperature reaches 160F.

Slice and serve.

Wine Suggestion: Riesling


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