Eh, winner winner chicken dinner sounds better.
Speaking of pork..did you watch Big Brother tonight?? Ha, loved Adam’s shirt.
“I put bacon on my bacon.” Sorry for the toothbrushing and earwaxing going on in the picture too.
Another good one….”Bacon makes everything Better.” Yum, bacon.
That’s an excellent lead in to what I made for dinner last night! Pork tenderloin, Lyonnaise potatoes, and sauteed green beans were on the menu. My guests were my Mom & Dad as yesterday was my Dad’s birthday. Happy birthday again, Dad!!
I recreated a delicious dinner that I had in Charlotte. When I was in town, my friend, Kristie, and her husband, Jon, offered to make dinner so that we could catch up and I could see their new house. First off, oh.my.God.their.house.is.so.nice.and.I’m.so.jealous! Secondly, dinner was great! Kristie made the pork and potatoes (and dessert) and Jon made his famous green beans. Kristie had been telling me that Jon makes great green beans. You know, I grew up with canned green beans. I don’t really eat fresh green beans at all. I was skeptical. But now I’m a believer. 😉
For the pork tenderloin, I went to Wal-Mart. They have several varieties of Hormel pork tenderloins already seasoned. I’d never heard of them, but the more people I ask…it seems I’m the last to know! Kristie assured me that they are all good (except not the lemon one!). I went with the Apple Bourbon Tenderloin.
She also recommended using a meat thermometer to ensure it was cooked completely. Can you believe I don’t have a meat thermometer?? I made my Dad bring his over for me to use, ha! And funny this is….I’M the one that bought HIM a meat thermometer!
Sauteed Green Beans
fresh green beans (I just used a big handful per person you’re cooking for…no biggie.)
fresh thyme (or crushed red pepper)
Snap off the ends of your green beans. Wash thoroughly. Add a generous amount of olive oil to a large saute pan/skillet and heat. Add your green beans. Add several teaspoons of fresh thyme and toss. (You can use crushed red pepper instead of thyme if you prefer more spicy food.) Continue to toss and cook on medium-low to medium for 25 minutes. Add Kosher salt to taste and cook for the last 5 minutes. Serve.
3-5 large Russet potatoes, thinly sliced/chopped
1/2 large yellow onion, thinly sliced/chopped
1/3 cup chicken broth
Kosher salt & pepper
Preheat oven to 350. Lightly coat a small baking pan (I used a cookie sheet lined with foil.) with olive oil cooking spray.
Wash your potatoes well. Cut into thin slices. Cut your onion into thin slices. (Really, I just did a combo of slices and chopped pieces on both.)
Layer potatoes & onion in pan. Season with salt & pepper. Pour chicken broth over the potatoes and onion; toss a bit to coat.
Cover with foil and bake for 30 minutes. Remove foil. Brush potatoes with a bit of olive oil and return to oven, uncovered, for 10 more minutes to lightly brown the potatoes. Serve!
I love to serve food in pie plates if you hadn’t noticed!! Pie plates aren’t just for pies!!! 🙂