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.

Marinated Pork Tenderloin with Baked Potato- April 18, 2010

My mother-in-law uses a simple but delicious and fail-safe recipe for marinating pork tenderloin. I can't say I know the exact measurements (Unless I'm baking I'm not very good about measurements), but its mainly soy sauce, a little honey, garlic (a clove or two crushed) and teriyaki sauce, which I actually omit. I find even with the soy as the main ingredient it doesn't take on too much of an Asian flavor and goes well with just about anything. I've also been craving a baked potato, and I mixed the sour cream with some fresh chives from the yard. SO good.

Kurobuta Pork Tenderloin with Whole Grain Mustard Glaze and Mushroom & Celery Root Ragout- March 14, 2010

My husband cooked tonight so no recipe as usual- this is his own creation. Of course I am still so into spring food (as you'll see with the posts coming after this) that a winter vegetable ragout wasn't my first choice, but we had the items on hand and it went perfectly with the pork, which was out of this world in tenderness and flavor. Its funny, I often wonder if when he comes home each night he thinks "Well, I really didn't feel like that for dinner..." as I usually choose... oh well!