Thursday, September 14, 2006

Pork Tenderloin with Radicchio and Garlic Mashed Potatoes

Pork Tenderloin is one of our favorite meats. It is versatile, relatively in-expen-sive, tastey and has little or no waste. We marinated the pork over night in 2C orange juice, 1/3C balsamic vinager and some chopped pineapple sage. The meat was salted and peppered and browned in a bit of olive oil. It was then placed in a 400 F oven for 15 min (internal temp 140F). The marinade was reduced and used as a topping for the meat and radicchio. The radicchio was quartered, drizzled with olive oil, salt and peppered and placed in a baking dish in the oven with the meat. The garlic mashed potatoes were leftover from Outback Steakhouse. We drank a dry white wine with it but a nice rose would be good as well.



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