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Posts Tagged ‘comfort food’

A basic, simple lasagna satisfies hunger any day of the week but particularly in inclement weather.  It’s very simple if you keep some homemade marinara sauce or bolognese sauce in the freezer.  Then all you  need is a good mixture of cheeses with some herbs bound with and egg or two and some noodles (fresh, dried or no-bake–your choice).  The result is the ultimate comfort meal.  You can add some fresh roasted garlic to a toasted baguette and a salad on the side if you are a big eater.  Any which way, this is a satisfying, economical and pleasing meal for breakfast, lunch or dinner.  I’m just going by my own experience.  (Wink)

This photo shows the richness of the cheeses:lasagna with bologese sauceAnd this shot shows the meaty bolognese sauce:

lasagna with bolognese sauce 2Two sides of the same piece of lasagna.  Sheer happiness.

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When the weather is cold and we crave comfort food, this dinner is always a winner!  I don’t remember where I first found the inspiration for this recipe but I do know that I’ve been making it for well, let’s say, over a couple of decades.

This simple recipe never fails me and continually pleases everyone at our tables.  The way I see it, you can never go wrong with a good balance of flavors: sweet ‘n savory combined.  I admit, I’ve never tried to adapt it to poultry because it just seems perfectly suited for a pork tenderloin in every way.

The entire dinner from start to finish never takes more than 90 minutes including cook time, table setting and a couple of quick snapshots.  I hope you enjoy it as much as we do!

Mustard-Fennel Seed Crusted Pork Tenderloin with Apple-Onion Sauté

Serve with Frizzled Spinach sautéed in walnut oil with traditional mashed potatoes for a hearty and pleasing winter meal.

1 large pork tenderloin (about 14-18 ounces) 3 tablespoons olive oil, divided

4 tablespoons whole grain Dijon mustard

2-3 teaspoons fennel seeds

1 large onion, sliced roughly

2 medium Granny Smith apples, peeled, cored, sliced

1/2 cup dry white wine (use apple cider if you are avoiding alcohol)

Preheat oven to 450°F.  Season pork with salt and pepper.

Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat.

Add the pork tenderloin and sear until all sides are brown, turning occasionally, about 5 minutes total. Transfer pork to plate.

Cool the pork slightly. Spread mustard over top and sides of pork; then press the fennel seeds into mustard.

Add remaining 1 tablespoon oil to skillet. Add the onion slices and apple.  Sauté over medium heat until everything is golden, about 5 minutes.

Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 145°F, about 15 minutes.

Then transfer the pork to a platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour the white wine over apple-onion mixture in the skillet. Stir mixture over high heat until slightly reduced, about 2 minutes.

Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork. Spoon some of the pan juices over the pork.  Add the frizzled Spinach and Mashed Potatoes to the plate and serve.

(*For gluten-free diners, be sure the mustard is a gluten-free brand such as Natural Value Organic Dijon or 365 Organic)

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