Monday, May 11, 2009

Pork Tenderloin & Creamy Thyme Potato Gratin

Yesterday was Sunday, so we made a big meal with leftovers for the week. Since we had fresh thyme from the CSA, we decided to make Creamy Thyme Potato Gratin. I cut out the recipe from a long ago Pittsburgh Post-Gazette. It's one of my favorites - potatoes with thyme, butter, cream cheese, & whipping cream. We also decided on a pork tenderloin recipe from Paula Deen. The tenderloin is marinated overnight in a mixture of red wine, honey, brown sugar, fresh ginger, soy sauce, green onion, honey, and cinnamon. For a vegetable, we roasted asparagus.

Such a delicious meal. Definitely one of my 'more favorite' meals! And really not that difficult - the tenderloin goes from the marinade into the oven for about 40-45 minutes. The asparagus gets sprinkled with black pepper, olive oil, and parmesan then roasted for 10 minutes. The potatoes are a bit time consuming, but using the food processor to slice them speeds things up. Then it's just a matter of layering the potatoes, thyme, and cream cheese, pouring the whipping cream over it all, sprinkling with bread crumbs (we used store bought) and baking for an hour.


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