We have a guest hostess for tonight's Supper Club
(if you want to be a guest host, please email me at christy@luciagrace(dot)net)
Her name is Julie
and she doesn't have a blog of her own
but she is a follower
and a mom, wife, daughter, sister and an entrepreneur
who makes and eats dinner
so she qualifies
This recipe has passed through the generations of women in her family. It has been revised by each hand either for convenience, or as matter of taste. Her Gran used a cut of meat as sturdy as the Michigan winter--pork shoulder. But her mother, a Californian found tenderloin more readily available. Julie added a young person's touch with a can of beer to tenderize the meat--she says). A new generation, a new approach.
This recipe is simple and delicious
pocket book friendly
and a one pot meal
so to our guest hostess and the women who came before her
thank you for this delicious recipe
and for breaking bread with us
Pork Tenderloin and Potatoes
pork tenderloin
4 potatoes-peeled and cubed
4 carrots--peeled and sliced
1 stalk celery--sliced
1 onion cut into dice
1 tomato cut into dice
1 bay leaf
4 cloves of garlic--minced
2 sprigs of parsley--chopped
dried thyme
2-3 cups chicken broth
1 can of light beer
Rub the tenderloin with a bit of olive oil, then gently rub in the garlic, and sprinkle with salt and pepper. Let it marinate in the fridge for a couple of hours or overnight. About an hour before you are going to cook, pour the can of beer over the tenderloin and allow to marinate in the fridge.
Heat the oven to 350 and place the tenderloin in the center of a large casserole dish. Place the potatoes, onions, celery, carrot, tomato, parsley and any remaining garlic around it. Pour enough chicken broth in the pan to just cover the bottom, no more than halfway up the dish. Sprinkle thyme over the tenderloin and veggies to your taste. Bake for approximately 1 1/2 hours until meat is cooked through and potatoes are soft. Season to taste with additional salt and pepper.
Pork Tenderloin and Potatoes
pork tenderloin
4 potatoes-peeled and cubed
4 carrots--peeled and sliced
1 stalk celery--sliced
1 onion cut into dice
1 tomato cut into dice
1 bay leaf
4 cloves of garlic--minced
2 sprigs of parsley--chopped
dried thyme
2-3 cups chicken broth
1 can of light beer
Rub the tenderloin with a bit of olive oil, then gently rub in the garlic, and sprinkle with salt and pepper. Let it marinate in the fridge for a couple of hours or overnight. About an hour before you are going to cook, pour the can of beer over the tenderloin and allow to marinate in the fridge.
Heat the oven to 350 and place the tenderloin in the center of a large casserole dish. Place the potatoes, onions, celery, carrot, tomato, parsley and any remaining garlic around it. Pour enough chicken broth in the pan to just cover the bottom, no more than halfway up the dish. Sprinkle thyme over the tenderloin and veggies to your taste. Bake for approximately 1 1/2 hours until meat is cooked through and potatoes are soft. Season to taste with additional salt and pepper.
EAT UP!