Marinated Pork Tenderloin with Oven Roasted Potatoes and Sauteed Fiddleheads- May 19, 2010

Last night I marinated my pork tenderloin (I try to do so overnight to get the most out of the marinaded) and tried a little something different. I did a mustard-based marinade with a bit of soy sauce, honey & garlic. The mustard flavor definitely came through. We grilled the pork and sauteed fiddle heads to go along with it (the same recipe I used a few weeks ago with the red pepper flakes). I also made oven roasted potatoes. These are one of my favorite sides from childhood- simple and a great side to so many mains. I usually just toss halved or quartered baby potatoes in some olive oil and add salt, pepper and whatever herb best compliments the main. 375 for about 40 minutes.

Filet Mignon with Fiddleheads- April 25, 2010

My dad had picked up a tenderloin at BJ's that we didn't end up using last night, so my husband cut it into filets and we grilled some up tonight. My brother had brought me some fresh fiddleheads from a local farm. Have you ever noticed what ferns look like just before they explode into their familiar leafy selves in the spring? Fiddleheads! They're little spirals about the size of a half dollar. I sauteed them with some garlic and red pepper flakes. Yummy!