Sunday, December 19, 2010


Romaine lettuce
Dried cranberries
Toasted sliced almonds
Toasted sesame seeds
Feta cheese
Grapes or Strawberries

1/2 c. red wine vinegar
1/2c. sugar
1 t. salt
1-2 t. grated red onion (if I feel like it)
1 t. dry mustard
1/2 t. oil

Mix well and pour over salad at the last minute before serving.
(Nancy Powell)

Herb-Stuffed Pork Tenderloin

2 Tbs dijon-style mustard
18 oz pork tenderloin
1 1/2 cups shredded spinach leaves
1/2 cup assorted snipped fresh herbs (such as sage, thyme, rosemary, basil)
3 Tbs Italian breadcrumbs
1 egg white, slightly beaten
2 teaspoons olive oil
ground black pepper
snipped fresh chives (optional)

Mustard Sauce:
1/3 cup sour cream
2 Tbs mayonnaise
2 tsp dijon-style mustard
1 tsp honey

Trim fat from meat. Using a sharp knive, make a lengthwise cut down the center of the roast, cutting to, but not through, the other side. Spread the meat flat and place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8 rectangle (if necessary, use a portion of a second tenderloin to make 18 oz by overlapping and pounding the two pieces together). Fold in the narrow ends as necessary to make an even rectangle. Spread mustard evenly over tenderloin. Stir together spinach, herbs, bread crumbs, and egg white and spread over tenderloin. Roll tenderloin up jelly-roll style, beginning at narrow end. Tie meat with string, first at center, then at 1 inch intervals. Places meat on rack in a shallow roasting pan. Brush oil over meat and sprinkle with pepper. Roast, uncovered, at 375 degrees for 50-60 minutes. Transfer to a warm platter. Remove strings and keep warm while preparing sauce. Serve by slicing into 12 pieces. Spoon Mustard Sauce over each serving and sprinkle with chives.

Mustard Sauce:
In a small saucepan combine sour cream, mayo, dijon-style mustard, and honey. Cook over low heat for 2-3 minutes (Do Not Boil). Serve immediately with pork slices.

(Deb Morgan)

Friday, December 17, 2010