-- Preheat oven; begin potatoes and start to microwave - 5 minutes
-- While potatoes microwave, begin to brown tenderloin - 10 minutes
-- Complete potatoes, begin to bake; then complete pork and serve - 25 minutes
Rosemary-Maple Pork Tenderloin
1 medium shallot, finely chopped
1 pork tenderloin (about 1 lb)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup Marsala wine (or beef broth)
8 oz pre-sliced baby portabellas
2 cups reduced-sodium beef broth
1/2 cup maple syrup
3 sprigs fresh rosemary
-- Chop shallot.
-- Season pork with salt and pepper (wash hands).
1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add pork; cook 4-5 minutes, turning occasionally, or until well browned. Remove pork from pan; cover to keep warm.
2. Remove pan from heat and add Marsala. Stir in mushrooms and shallots; cook and stir 2-3 minutes or until wine is reduced by about one-half.
3. Stir in broth, syrup, and whole rosemary sprigs. Return pork to pan; cover and cook 10-12 minutes, turning pork occasionally, or until pork is 145°F. Remove pork from pan; transfer to cutting board. Let pork stand 5-10 minutes before slicing.
4. Continue to cook sauce 4-5 more minutes or until thickened. Slice pork into 1-inch-thick slices; top with mushroom sauce and serve.
1 (24-oz) bag Dutch baby potatoes
2 tablespoons water
4 tablespoons unsalted butter
Juice of 1 lemon
1/2 teaspoon seasoned (or kosher) salt
-- Preheat oven to 450°F. Coat baking sheet with cooking spray.
-- Cut potatoes in half; place in microwave-safe bowl with water and cover.
1. Microwave potatoes on HIGH 7-8 minutes or until tender. Cut butter into small pieces.
2. Drain potatoes. Squeeze juice of lemon over potatoes; stir in butter and salt. Spread potatoes in single layer on baking sheet. Bake 10-12 minutes, stirring occasionally, or until golden. Serve.
-- Complete your meal with green beans, dinner rolls, and apple pie for dessert.
-- Have leftovers? Whisk 1/2 cup canola oil into 1 tablespoon meat sauce and 1 teaspoon red wine vinegar. Toss salad greens with dressing; add pork and potatoes for a hearty salad.