-- Prepare pork and begin to bake - 10 minutes
-- Prepare champ; complete pork and serve - 25 minutes
Pork With Lemon Dill Sauce
1 pork tenderloin (about 1 lb)
4 slices bacon
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup lemon dill sauce, divided
-- Preheat oven to 425°F.
-- Cut tenderloin into four equal pieces.
1. Wrap each piece of the pork with a slice of bacon, then secure ends of bacon with toothpicks; season with salt and pepper (wash hands). Place pork on baking sheet and top each with 1 tablespoon lemon dill sauce.
2. Bake 15-20 minutes or until pork is 145°F (for medium). Top each with 1 tablespoon (or more) remaining lemon dill sauce. Let stand 2-3 minutes before serving. Remove toothpicks and serve.
3 1/2 oz Deli aged white cheddar, shredded
2 leeks, very thinly sliced
1 cup reduced-fat milk
1 (10-oz) container cooking creme
2 tablespoons garlic herb butter
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 package refrigerated mashed potatoes (24-32 oz)
-- Shred cheese.
-- Cut leeks in half lengthwise; then slice white portion only (2 cups).
1. Combine leeks, milk, cooking creme, butter, salt, pepper, and nutmeg in medium saucepan; cook on medium-high 4-6 minutes or until leeks are softened.
2. Heat potatoes in microwave following package instructions. Stir potatoes and cheese into leek mixture. Serve. (Makes 6 servings)
-- Complete your meal with a watercress salad, yeast rolls, and Key lime pie for dessert.
-- Be sure to rinse the leeks very thoroughly before slicing.