Monday, October 20, 2008

Pork Tenderloin and Mushroom Marsala

We've had a pork tenderloin the freezer for awhile. I really needed to make something with it.

I didn't feel like making the pork with tabasco onions recipe. Although it is a good dish, it has never lived up to the incredibly awesome meal that it was the very first time I made it. That night I actually packed up leftovers and drove to Sister #2's house immediately after dinner to make her try it. It was that good. I've made it 3 times since and it's been fine, just not the superb, outstanding, make-me-like-pork recipe it was the first time.

There was a recipe in the newspaper the other day that intrigued me. It was pork tenderloin and mushrooms. DH loves mushrooms. I decided to try it this afternoon.


Roasted Pork Tenderloin and Mushroom Marsala
adapted from the Dallas Morning News via the Washington Post

  • 1 T olive oil
  • 2 T butter (divided use)
  • salt & pepper
  • 1 1/2 - 2 lbs pork tenderloins
  • 1 lb assorted mushrooms
  • 1 med onion, cut into 3/4 inch chunks
  • 1/2 c dry Marsala wine
  • 1/2 c chicken broth
  • 2 T parsley leaves
Preheat oven to 375.

Heat oil & 1 T butter over medium heat in large braiser. Season tenderloins with salt & pepper and add to pan. Cook for 6-7 minutes turning halfway through until they are browned. They will not be cooked through. Transfer them to a plate.

Increase heat to med-high. Add mushrooms to pan and cook, stirring, for 2-3 minutes. Add onion, cook 2-3 minutes longer, until onions start to soften. Season with salt & pepper. Return tenderloins to the pan. Place pan in oven and roast for 20 minutes (until internal temp of meat is 160.)

Remove pan from oven and place tenderloins on a plate. Cover loosely to keep warm.

Place pan on stove over med-high heat. Cook 3-4 minutes until pan juices have almost evaporated. Add the wine and chicken broth, cook 3-4 minutes until reduced by half.

Add remaining butter in small pieces, stirring as butter melts. Taste and season as needed. Cut tenderloins crosswise into thin slices, top with mushroom sauce & sprinkling of parsley.

It turned out to be very good. It was even good enough to make for snobby food type friends. It actually might be impressive. Of course, I need to make it another time or two so I can make sure it stays that way.

Wednesday, October 1, 2008

Pantry soup

This is a boring post. There are no pictures and this isn't a true recipe.

My daughter said she wanted soup something for dinner tonight and then off she went to soccer practice. I had 60 minute to figure out what soup something meant for dinner. I scrounged the fridge and the pantry and came up with this.

1 package of beef sausage, sliced and sauteed
1 can progresso lentil soup
1 can progresso southwest vegetable soup
1 cup rice cooked in chicken broth (2 cups after cooking)

Mix together and simmer.

It was tasty. A looked at it and grossed out for a second, fussing because she wanted her rice plain, not mixed in. I told her I thought it would taste okay and to give it a try. She did and loved it.

Sister#1 makes another dish with the progresso lentil soup so I keep it on hand. The southwest vegetable added a nice, light mexican flavor but wasn't too spicy for the kids. This is a good meal that will do next time I'm in a pinch for dinner.