I’ve been bad… very very bad. I’ve been so focused on planning our wedding that I’ve been neglecting this blog 😦
To make matters worse, Stas has been in Ukraine since January 9, so instead of whipping up gourmet meals for 1, I’ve been using the time to eat up whatever is left in the refrigerator, freezer, and pantry. And I’ve been eating a lot of cheese – I loooooove cheese! But that’s another story 🙂
So basically, I haven’t had a lot to post about. In fact, this post is long-overdue… it’s from Christmas dinner! (Please forgive me!)
Christmas dinner was just my parents, my nana, Stas, and me. My mom asked me to help her with the menu, and didn’t want the usual ham, turkey, or chicken – so I sent her a few pork tenderloin recipes. She decided on this one, and I’m so glad she did – it was delicious!! And I ended up with the leftovers (which was NOT a bad thing!)…
Maple-Sage Roasted Pork Tenderloin
from Cooking Light, November 2008
1 tablespoon maple syrup
1 teaspoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (1-pound) pork tenderloin, trimmed
1. Combine the maple syrup, sage, salt, black pepper, and pork tenderloin in a large zip-top plastic bag; seal and turn to coat. Marinate in refrigerator 30 minutes.
2. Preheat oven to 400°.
3. Remove pork from bag. Place pork on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 25 minutes (or until a thermometer registers 155 degrees). Cover loosely with foil. Let stand 10 minutes before slicing.
I doubled the ingredients (we had 2 pork tenderloins) and it came out great!