Pork Tenderloin with Dijon Cream Sauce

Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour (S&P)
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

• Preheat oven to low, about 170 degrees.
  
• Pound pork medallions to 1/2" thick.
  
• Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
• Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
• Add the remaining 1 tablespoon butter to pan.
  
• Add white part of onion, saute for 1 minute.
  
• Add wine or vermouth, simmer until reduced to about 3 tablespoons.
  
• Add cream, simmer 2 - 3 minutes until thickened.*
  
• Stir in Dijon, add salt and pepper to taste.
  
• Spoon sauce over pork, garnish with green part of onion.
  

*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.

Pork Tenderloin with Dijon Cream Sauce

Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour (S&P)
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

• Preheat oven to low, about 170 degrees.
  
• Pound pork medallions to 1/2" thick.
  
• Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
• Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
• Add the remaining 1 tablespoon butter to pan.
  
• Add white part of onion, saute for 1 minute.
  
• Add wine or vermouth, simmer until reduced to about 3 tablespoons.
  
• Add cream, simmer 2 - 3 minutes until thickened.*
  
• Stir in Dijon, add salt and pepper to taste.
  
• Spoon sauce over pork, garnish with green part of onion.
  

*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.

Grilled Fish with Brazilian Garlic Marinade

6 cloves garlic, peeled and quartered
1/2 medium onion, peeled and quartered
1/2 red sweet pepper, cored and seeded
2 Tblsp. olive oil
1/4 cup dry white wine
2 Tblsp. ketchup
2 tsp. sweet paprika
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup freshly snipped cilantro
1-1/2 lb. fish steak or fillets, such as sea bass, swordfish, tuna, or salmon -- cut 1" thick

• For marinade, combine the garlic, onion, red pepper, oil, wine, ketchup, paprika, salt, and pepper in a blender or food processor. Process until smooth. Transfer to a shallow baking dish and stir in cilantro. Add the fish, spooning marinade over fish. Marinate in refrigerator for 2-4 hours, turning occasionally.
  
• Drain fish, reserving marinade. Grill fish on rack of an uncovered grill directly over medium coals for 5 minutes.
  
• Turn fish and brush with reserved marinade. Grill 3-7 minutes longer or until fish flakes easily with a fork.

Individual Chicken Meat Loaves

• Take about a pound of ground chicken (ground beef or turkey would work, too) and add any of the following until it reaches meatloaf consistency: one egg, breadcrumbs, minced onion, granulated garlic, shredded cheddar cheese, chopped carrots or celery...I'm sure there's more, be creative!
• Shape the meat into individual loaves. I usually make about 4 with one pound.
• Combine 1/2 c. ketchip, 1 T. dijon mustard, and 1/2 c. brown sugar. Spread over the meat loaves.
• Bake at 350 for about 15 minutes, or until done.

Mike's awesome chicken soup

• Sautee 1/2 cup of chopped onions, 4 baby carrots chopped, and 2 cloves of garlic in olive oil.
• Once the onions begin to clarify, add 1/8 cup of chopped green onions. Continue to saute for another minute.
• Add one chicken breast, cut into cubes and begin to caramalize the chicken.
• Add a 1/2 cup of white wine to deglaze the pan.
• Slowly add a can of Cream of Chicken and Mushroom soup and the equivalent of 3 cans of water. Stir often.
• Add salt and pepper to taste. Add cooked pasta or rice if desired.

Curry-Marinated Baked Chicken

4 boneless, skinless chicken breasts
1 c. plain low-fat yogurt
2 t. curry powder
1 t. ground ginger
1 t. ground coriander
3/4 t. cumin
1/2 t. salt
1/4 t. pepper

Combine all ingredients and marinade for at least one hour, up to overnight.

Garlic-Ginger Lime Marinade

1 cup lime juice
1 teaspoon salt
1 tablespoon ginger root, grated
4 cloves garlic, pressed
1/4 cup olive oil

Throw all ingredients in a large, zipper-topped plastic bag,
mush it around to mix, then toss in your meat, chicken or fish (a
steak-like swordfish or mahi mahi would work, but a delicate
fish would fall apart). Place in the refrigerator and turn
whenever you remember. Not necessary, but will give you a more
even distribution of the flavors.

When the meat is marinated to your liking (you'll marinate fish
the least amount of time, then chicken and meat the longest;
from about 1 hour all the way to 8 hours), pull it out, throw it
on a medium high barbecue (that has been preheated for at least
10 minutes) and cook it to desired doneness. YUM!

This wonderful marinade will also work with veggies. So have
fun!

recipe courtesy of the savingdinner.com newsletter