Amy's Recipe of the Day

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Location: Texas, United States

Monday, May 14, 2012

Pork Tenderloin With Mushroom Sauce

From Cooking Light.  My husband loved this.


  • 1 (1-pound) pork tenderloin, trimmed $
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper $
  • 2 tablespoons olive oil, divided
  • 1 (8-ounce) package button mushrooms, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons white wine vinegar
  • 1 cup fat-free, lower-sodium chicken broth
  • 1/4 cup creme fraiche or sour cream $
  • 2 teaspoons Dijon mustard
  • 3 tablespoons chopped fresh flat-leaf parsley


  1. 1. Place a small roasting pan in oven. Preheat oven to 425°.
  2. 2. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan, and swirl to coat. Add pork to pan. Roast at 425° for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145°, turning after 10 minutes. Remove pork from pan, and let stand for 10 minutes.
  3. 3. Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat, and stir in crème fraîche and mustard. Cut pork crosswise into slices. Place 3 ounces pork on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce. Garnish with parsley.


Sunday, May 13, 2012

Quick Chick And Noodle Soup

From Rachael Ray.  I didn't read the end of the recipe until later--I should have added more water--or fewer noodles.  There are a LOT Of noodles in it!


    * 2 tablespoons (2 turns around the pan) extra-virgin olive oil
    * 2 medium carrots, peeled and chopped
    * 1 parsnip, peeled and chopped
    * 1 medium onion, chopped
    * 2 ribs celery, chopped
    * 2 bay leaves, fresh or dried
    * Salt and pepper
    * 6 cups good quality chicken stock
    * 1 pound (the average weight of 1 package) chicken breast tenders, diced
    * 1/2 pound wide egg noodles
    * A handful fresh parsley, chopped
    * A handful fresh dill, chopped


Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.

Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.

Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.