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

Cheers!

The Real Thing

I have previously posted that I have many different variations of chili recipes.

This is an authentic Mexican style chili.
In Mexico and some southwest states they do not use ground beef in their chili, true southwest style chili is made with cubes of beef.
Salsa Clasica sauce can be found in the Mexican food section of the grocery store. If you cant find it chipotle sauce would substitute well.
The longer cooking time results in a tender stew style chili that will warm you up after coming in from the cold.

Authentic Southwestern Chili

• ~oil
• 2 pounds of stewing beef or a rib roast cubed
• 1 onion diced
• 4 cloves of garlic minced
  
• 1 can each of Mexican red beans and kidney beans drained
• 1 can of diced tomatoes
• half a dozen or so of fresh Roma tomatoes (optional)
  
• 2 tbsp of chili powder (or to taste)
• 2 tsp of Salsa Clasica sauce

Preheat oven to 300F.
In an oven proof dutch oven heat the oil and saute the onions until soft.
Add the beef and brown on all sides.
Add the remaining ingredients, mix well cover and cook in the oven for about 2 and a half hours until meat is tender.

Cheers!