On Friday night Kate & Kasie came over for their first official cooking lesson. A couple months ago they asked if we could give them cooking lessons and tonight was the first time it actually worked out to get together. It was a lot of fun. Kate requested pork tenderloin as the main entree, so that is what we based the meal on. Patrick and I have talked about making au gratin potatoes for a few months, so I figured this was a great opportunity to make those. Patrick marinated the pork loins in the normal array of sauces and spices: soy sauce, balsamic vinegar salad dressing, lime juice, stone ground mustard, chili sauce and salt and pepper. Although the meat was very good, I think the favorite was the potatoes. I guess you can't really go wrong with potatoes and cheese.
Pork Tenderloin with Mustard Sauce
2 Pork Tenderloins, Trimmed Of Fat
Salt And Pepper, to taste
2 Tablespoons Olive Oil
¼ cup whole grain mustard
2 Tablespoons Dijon mustard
2 Tablespoons reduced fat sour cream
Preheat oven to 425 degrees.
Generously season pork tenderloin with salt and pepper.
Heat 2 tablespoon olive oil in a heavy, oven-proof skillet over high heat. Sear tenderloin on all sides, using tongs to move it around. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees. Set pork on a cutting board to rest.
Using the same skillet add both mustards, the sour cream and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
Mustard Sauce Source: Everyday Food Cookbook
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1 cup Heavy Cream
1 cup Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
2 cups Sharp Cheddar Cheese, Freshly Grated
Dried or fresh parsley
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. And then layer with a ½ cup of cheese.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add 1 cup grated cheese and chopped parsley to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful.
Source: Pioneer Woman