George Ann’s Pork Tenderloin
As you all know, we’re packing and getting ready to move. This morning, as I was going through a file folder full of recipes printed from the internet, and torn from magazines, I found this recipe for “Pork Marinade” written on the back of an envelope, in John’s mom’s handwriting. It has a postmark from 1993 and a 29 cent Christmas stamp, and was sent from the Western States Petroleum Association – John’s dad worked for Chevron. As it turns out, we were planning to have Pork Tenderloin for dinner, anyway, so we decided to make it!
In a deep bowl with a lid, whisk together:
3/4 cup Soy Sauce
2/3 cup Olive Oil
1/2 cup Lemon Juice
2 Tablespoons Worchestershire Sauce
1/4 cup Mustard
1 teaspoon Garlic, minced
Pleace meat in bowl, turn to coat. Seal lid, and let rest at room temperature for 1 – 2 hours, turning every so often.
Preheat oven to 375 degrees.
Line a roasting pan with foil and center a roasting rack in it.
Remove meat from marinade, and place on rack.
Roast for 45 minutes (adjust accordingly for the thickness of the meat).
Italian Spinach
In a medium skillet with a lid, saute:
3 Tablespoons Olive Oil
2 teaspoons Garlic, minced
When Garlic begins to brown, add 1 bag frozen spinach.
Stir to coat with Olive Oil and evenly distribute Garlic.
Cover and let steam for 15 minutes, stirring occasionally.
Plate, and top with Parmesan Cheese.
This dish is much better with fresh spinach, but it cooks down to nothing – frozen spinach keeps its volume.
Wild Rice with Mushrooms
This dish is so flavorful and deliciously balanced that I’ve asked John to make it to bring to my mom’s house for Thanksgiving.
In a medium saucepan with a lid add:2 cups Beef Broth
1 Tablespoon Olive Oil
1 cup Wild Rice
Bring to a boil.
Reduce to simmer for 50 minutes.
Turn heat off, let sit 10 minutes.
While the rice is cooking, saute in a medium skillet:
6 Green Onions
1 Tablespoon Olive Oil
Add 2 more Tablespoons Olive Oil
1 teaspoon Herbes de Provence, finely ground
8 ounces Mushrooms, thickly sliced
Salt and Pepper, to taste
After the rice has set for 10 minutes, stir in Mushroom mixture.
Enjoy!

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