Friday, February 22, 2013

Just Like Dining Out

This past Monday was Presidents' Day and SP had the day off - whoo! But he was still on call - boo. That means we were stuck at home, just in case he was suddenly called into work. On the bright side, he had an extra day at home to do chores (I'm sure he was super excited about that) and we had an extra day to cook, which was nice. So what did we cook? This is pretty much all SP. I made the dinner suggestions and did all the clean up. He did the cooking.
Pork Tenderloin marinated in soy sauce, dark brown sugar, lemon juice, fresh ginger, Dijon, & oregano

Even after draining off the marinade, lots of ginger and dried oregano clung to the tenderloin

It looked a little pink to me, bu he swore the thermometer said it was done. I ate the thinner ends of the tenderloins while he ate the fatter middle pieces that were pinker 

The sauce served on the side - the marinade simmered with the roasting pan juices and fresh orange juice

Homemade whole wheat dinner rolls

I like making cloverleaf dinner rolls in muffin tins. They seem like less work than making crescents or rosettes! I like how they easily pull apart into 3 pieces.
There also was a vegetable but a bowl of microwaved frozen green beans isn't really photo worthy!

This pork was a nice change from our usual Paula Deen Pork Tenderloin recipe. It used some of the same ingredients, but the different flavors were the Dijon, lemon juice, and oregano. Also, this one makes a side sauce out of the marinade, with added orange juice. It also didn't have to marinate over night (just at least 3 hours), which was nice because usually we get off the couch around midnight for bed, take our tea mugs into the kitchen, and then remember that we were supposed to get the pork marinating before bedtime.

We've made these rolls before and while they involve a bit of time, they're not difficult. They make me happy because it's a bread side and they make SP happy because it's a whole wheat side (I suppose technically only partially whole wheat since they use whole wheat & all purpose flours).

For me, it was just like eating out since I went to the kitchen table and voila! Dinner was served. No work on my part, not even turning on the oven.

Of course, the chef & server charged me with clean up and I tipped him by assisting with gathering the trash & recycling on trash night. So I guess it wasn't quite like dining out. But still pretty darn nice!

Pork Tenderloin Recipe
from dash

¼ cup soy sauce
¼ cup dark-brown sugar
¼ cup fresh lemon juice
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1 Tbsp Dijon mustard
1 tsp dried oregano
2 (1-lb) pork tenderloins 
¾ cup fresh orange juice
2 Tbsp unsalted butter

Combine first 7 ingredients; mix well. Pour into a 1-gallon freezer bag. Add pork, seal bag, and refrigerate at least 3 hours. Preheat oven to 375°F. Place pork in a roasting pan; reserve marinade. Roast pork until center reaches 155°F, 35–40 minutes. Tent with foil and set aside. In a saucepan, combine marinade with pan juices and OJ. Bring to boil. Lower heat; simmer until liquid is reduced by half. Stir in butter. Slice pork; serve with sauce. 

Dinner Rolls
from Better Homes & Gardens New Cookbook (our old, tattered copy)

4 1/4 ~ 4 3/4 c all purpose flour
*for whole wheat version, substitute 1 1/4 c whole wheat flour for 1 1/4 c of the stirred in all purpose flour
1 package active dry yeast
1 c milk
1/3 c sugar
1/3 c butter
1/2 tsp salt
2 eggs

Combine 2 cups flour & yeast. Heat & stir milk, sugar, butter, and salt just until warm. Add flour mixture along with eggs. Beat with an electric mixer on low for 30 seconds. Beat on high for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth & elastic. Shape dough into a ball. Place in a greased bowl. Cover and let rise in a warm place until double, about 1 hour.

Punch dough down. Turn onto lightly floured surface. Divide in half, cover and let rest for 10 minutes. Divide each half of dough into 36 pieces. Shape each piece into a ball, place 3 balls in each greased muffin cup. Cover and let rise in a warm place until nearly double, about 30 minutes.

Bake at 375 for 12-15 minutes. Makes 24 rolls.

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