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Sunday, November 28, 2010

Parmesan Pork Tenderloin and Twice-Baked Garlic Potatoes

Parmesan Pork Tenderloin
1 lb. pork tenderloin
3 T. seasoned bread crumbs
1 T grated Parmesan cheese
1 t salt
1/8 t pepper
Cooking oil spray
1 small onion, chopped
1 clove garlic, minced

1.  Cut tenderloin into 8 pieces, approximately 1-inch thick.  Place each slice on its cut surface and flatten with heel of hand to 1/2 inch thickness.
2.  Combine crumbs, Parmesan cheese, salt, and pepper; dredge pork slices to coat. 
3.  Heat large non-stick skillet coated with cooking spray over medium heat.
4.  Add pork, onion, and garlic and saute 8 to 10 minutes, turning pork once and stirring veggies occasionally.
Makes 4 servings.

Twice-Baked Garlic Potatoes
4 large baking potatoes, scrubbed
1 garlic clove
1/2 cup chicken broth
1/2 cup sour cream
1/2 teaspoon pepper
1/4 cup Parmesan cheese

1.  Preheat oven to 425.
2.  Pierce the potatoes with a fork several times, place them on a baking sheet.  Wrap garlic clove in foil and place along side the potatoes.  Bake until the potatoes are tender and the garlic is browned and softened; 50 to 60 minutes.  Let the potatoes and garlic cool until comfortable to handle; about 15 minutes. 
3.  Halve the potatoes lengthwise; scoop the pulp into a large bowl, leaving the skins intact.  Cut the garlic clove in half, squeeze out the pulp and add to the potato.  Add the broth, sour cream, and pepper; stir and mash with a fork to the desired texture.  Spoon the stuffing back into the potato skins; sprinkle with Parmesan cheese and paprika. 
4.  Return the potatoes to the baking sheet and bake until heated through and lightly browned, about 15 minutes.
Makes 8 servings.