Pork Tenderloin and Shallots in Red Wine; winter

Even though we’re no longer in the suit and briefcase trenches I still like easy mid-week dinners. I’m happy to spend a few hours in the kitchen on the weekends making something a bit more complicated, but, unless it’s hands-off, in the oven, cooking on it’s own, I like week-day dinners to be faster. Old … Continue reading…

Pork Tenderloin Stuffed with Mushrooms, Nuts!

I love stuffing pork tenderloins. They’re easy to slice open for stuffing, they cook quickly and stay moist. And they absorb the flavors from the stuffing nicely. I’d actually planned on mon mari doing the cooking on the barbecue, but with the short days and cool nights we have officially, completely, switched to winter cooking. … Continue reading…

Pork Tenderloin with Mushroom Sauce

Even though we continue to have warm days I can tell winter is coming. We saw the first mouse of the season run across the floor the other night. And we’ve been hearing them in the ceiling. The mornings are very wet with dew so I have to get the serious rubber shoes out to … Continue reading…

Parsley and Olive Stuffed Pork Tenderloin

Before getting our darling little puppies (that just turned 3) I had my herb garden along the front fence. It was destroyed in less than a month I moved it to the side of the house, outside of the fence, safe from romping dogs. Apparently, that side of the house has a bit of a … Continue reading…

Grilled Pork Tenderloin, Shallot Sage Marinade

Mon mari has been spending time on the internet. Since he’s in charge of all summer outdoor cooking he’s decided that he also should have input on what he cooks. Such impertinence! Reminds me of the time I was in the U.S. and had left him instructions on how to fix one of his favorite … Continue reading…

Brined, Barbecued Pork Tenderloin; French relations

In case you were thinking that all I served for dinner the other night was Carrot Cake and Lemon Bars…. For the main course I served Brined Pork with Oven Roasted New Potatoes. Brining keeps meat moist and tender during cooking and is particularly well-suited to pork. The tenderloin cooks quickly on the barbecue, and … Continue reading…