Just Thinking Ahead

I know what you are thinking, it’s Friday – where’s our fish supper? Sometimes we need to post early, think ahead. The weekend is coming. Wouldn’t a nice supper be welcomed?

If your holiday has been like ours, it’s been a beautiful carousel of parties and family gatherings. Those are nice, no doubt. And while a slower pace is welcomed once the festivities are over, enjoying a nice supper is always a treasure.

Every year I make the same resolution in my heart – to set aside time for a nice sit-down family supper at least every-other Sunday. Just like all the years of the past, we’ll start out strong but by summer we are far too busy to think about how blessed we are to have any time together. It is with those good intentions that I present to you a simple yet delicious supper that presents like a fancy feast without much bother.

Best-Ever Pork Tenderloin with Dijon Cream Sauce
Pork Tenderloin
2 lb Pork Tenderloin
2 tablespoons Olive Oil, divided
Salt to tste
Black Pepper to taste
Garlic Powder to taste
Onion Powder to taste
Smoked Paprika (or sweet) to taste
Dried Thyme to taste

Heat oven to 400 degrees.

Pat the prk tenderloins dry with paper towels to insure a good sear. Rub the pork with about a tablespoon of olife oil, then season generously with salt, pepper, garlic powder, onion powder, paprika and thyme. Stack pork tenderloins together to create a 2-pound roast. Tie with kitchen twine and set aside.

Heat a large cast iron skillet over medium-high heat. Once hot, add remaining olive oil (enough to coat the pan) and swirl to coat. Add the pork tenderloin to the skillet, sear for about 3 minutes per side or until browned all over.

Transfer the skillet to the heated oven and roast pork for about 20 minutes, until internal temperature has reached 145-degrees. Once the roast has reached temperature, remove from oven, cut twine and separate tenderloins. Place un-seared side down on the hot skillet. Cover skillet with foil, turn oven off and return skillet to oven for about 5 minutes to complete the sear. Remove from oven, place tenderloins on a serving platter, tent and let rest. While the pork rests, make the cream sauce.

Dijon Cream Sauce
1 Shallot
2 Garlic Cloves
Snipped Parsley for garnish
1 tablespoon Butter
1/2 cup White Wine
1 cup Heavy Cream
3 tablespoons Dijon Mustard
1 tablespoon Lemon Juice
Salt to taste
Fresh Black Pepper to taste

Peel and finely mince shallot and garlic cloves. Snip parsley. Set aside.

Melt butter in the same skillet used for the pork. Add minced shallots and garlic, sauté for 2 minutes or until softened. Pour wine into the skillet to deglaze; let simmer for about 3 minutes, reducing wine by half.

Stir in the heavy cream, Dijon mustard and lemon juice. Let sauce simmer gently for 5 minutes, stirring occasionally, until a thick, creamy consistency. Season the sauce with salt and pepper to taste.

Slice the pork tenderloins into medallions on the serving platter. Pour Dijon Cream Sauce over the sliced pork. Garnish with snipped parsley. Serve and enjoy.

Delicious with roasted potatoes and asparagus.

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Who indeed is the victor over the world but the one who believes that Jesus is the Son of God?