Roasted Pork Tenderloin with Creamy Mushroom Sauce

I love home cooked "Sunday" meals. Especially when they don't just have to be made on Sundays. There are a lot of ways to speed up and simplify recipes to make them accessible during the week without resorting to buying frozen lasagnas (shudder) from the grocery store.

This recipe is one of my faves. My husband's too... he's a cream sauce fiend! However, heavy cream is no longer his friend. So I make my cream sauce with acan of good ol' reduced fat cream of mushroom soup. Yes, I said soup! From a can! Get over it! It's yummy. Simply by adding a few ingredients and spices to that can you can make a yummy sauce that would be great on beef, chicken or pork. Easy right? I'm all about easy. (That didn't come out the way it sounded in my head...)

Pair this pork tenderloing and sauce with your favourite rice *cough*Uncle Ben's*cough* and you can have Sunday Taste on Tuesday Time.

Rub the tenderloin with seasoned salt and garlic powder. Give it a good massage. Then heat 2 tsp oil in a frying pan and add the meat. Brown on all sides.

Place on a baking sheet. I like to use a digital thermometer when cooking this cause nothing ruins a tenderloin faster than 5 minutes of over-cooking. You want to pull it out of the over when it reaches 165˚F. I know it says done is 170˚F but trust me, 165 is what you're looking for.

In the frying pan you seared the tenderloin in, add a wee bit more oil and brown some diced onion and mushrooms. If you prefer sliced mushrooms go for it, I like the look of the diced.

Add 2 minced garlic cloves. Mmmm garlic. Throw in a bit more garlic powder and seasoned salt too, just a smidge.

Next add your can of soup. Add 1/2 can of water as well. You want to think it out a bit but not too much, you want it thick & creamy. Turn it down to low and let it simmer while the tenderloin is doing it's thing.

When the temperature reads 165˚F take the tenderloin out of the oven and loosely wrap it in tin foil. This is where the trust comes in. It will continue to cook those last 5˚s, and by allowing the meat to rest for 10-15 minutes it will re-distribute all the juices back into the tenderloin so you have a super tender, juicy roast without losing all the juices all over the cutting board when you slice this bad boy.

Slice the tenderloin and plate topped with the mushroom sauce and your favourite rice, or potatoes, or whatever else strikes your fancy!

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Roasted Pork Tenderloin with Creamy Mushroom Sauce

1 pork tenderloin (there is enough sauce for 2 tenderloins , I only do 1 cause hubs is a sauce hog)

2 tsp garlic powder
1 tsp seasoned salt
2 tsp vegetable oil
1/2 onion, diced
1 1/2 c mushrooms, diced or sliced
2 cloves garlic, minced
1 can cream of mushroom soup, I use reduced fat
1/2 can of water

Instructions:

1. Rub the tenderloin with the seasoned salt and garlic powder.
2. Heat 2 tsp oil in a frying pan and add the meat. Brown on all sides.
3. Place on a baking sheet. Roast at 350˚F until internal temperature reaches 165˚F.
4. In the frying pan you seared the tenderloin in, add a wee bit more oil and brown the onion and mushrooms.
5. Add the minced garlic and a bit more garlic powder and seasoned salt to taste.
6. Add the can of soup and 1/2 can of water. Stir to combine. Turn the sauce down to low and let it simmer.
7. When the internal temperature of the tenderloin reads 165˚F take it out of the oven and loosely wrap it in tin foil allowing the meat to rest for 10-15 minutes.
8. Slice the tenderloin and plate topped with the mushroom sauce and your favourite rice, or potatoes.

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enjoy!

Veggie Packed Pizza Sauce

Cooking for kids is never easy... or appreciated! I have a 13 month old and a 3 1/2 year old, so almost everything I make either ends up on the floor or is pushed away with declarations of "I don't like dat mommy!" Some days I want to cry, others I just shrug and say "well I guess you're gonna be hungry today then".

I'm sure every mom can agree that veggies, at one time or another, are the real battle. Whether it's the texture, the taste or merely the colour, kids seem to avoid veggies like I avoid 3-sided mirrors.

There are a few cookbooks out on the market about hiding fruits and veggies in sneaky ways to trick kids into eating them. I'm not cruel enough to hide spinach in a brownie (I love spinach but that particular combination gives me the dry heaves) but I am willing to sneak extra veggies into recipes where it seems fitting, like my homemade pizza sauce.

A variety of roasted veggies paired with garlic and tomato paste and then puréed until smooth makes a healthy, vitamin and nutrient rich sauce that your family will love, even if your pizza is a meat lovers!

Veggie Packed Pizza Sauce

1 carrot, peeled and diced
1 onion, chopped
1/2 green pepper, seeded and chopped
1/2 red pepper, seeded and chopped
1/2 yellow pepper, seeded and chopped
1 stalk celery, diced
1 c. mushrooms, cleaned and chopped
1 tbsp. extra virgin olive oil
1 tsp dried oregano
2 cloves garlic, minced
1 tsp. sea salt (optional, but I find it helps to balance the sweetness of the tomato paste)
1 can tomato paste
1 c. crushed tomatoes

Instructions:

1. Roughly chop your veggies (no need to be fussy as it will all be puréed) and place in a large bowl.
2. Add garlic, oregano, salt and olive oil and mix to coat.
3. Spread veggies out on a cookie sheet and roast in a 450˚F oven for 15-20 minutes.
4. Remove veggies from the oven and allow to cool for 5 minutes.
5. Add veggies to a food processor or blender and purée until smooth.
6. Add tomato paste and crushed tomatoes to veggie purée and blend until smooth.
7. Store in the fridge for up to 3 weeks.

Tip: I spread a generous amount of sauce onto a greek pita, top with a little bit of part skim mozzarella and pop it into a 350˚F oven for 10 minutes and my kids have a super fast and easy lunch that they gobble up with no food throwing or complaints!

enjoy!
Amanda

Juicy Roast Chicken

There are so many recipes out there that claim to be the juiciest roast chicken recipe that it'll make your head spin. I've tried most of them and they were all lying! So when I found this recipe on allrecipes.com I was skeptical, but ever the optimist I decided it was to be last night's dinner. It totally exceeded my expectations. I have never seen a more juicy, succulent chicken come out of an oven. The white meat was so moist and tender I had to wipe up drips on the table transferring slices from the bird to our plates. My husband, who only ever eats dark meat cause white meat is too dry, actually ate white meat and loved it! I encourage you to try this recipe, you'll never have to eat another dry bird again.

seriously, look at that, that's one juicy chicken!

Juicy Roast Chicken allrecipes.com

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed (I actually used the leafy part as I find ti has a great deal of flavour)

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper.
3. Sprinkle inside and out with onion powder.
4. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior.
5. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
6. Bake uncovered (approx.) 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).
7. Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

This method would also work with your Thanksgiving Turkey!