Pork Tenderloin with Sour Cream Dill Pan Sauce

Here's a new sauce we dreamed up for pork tenderloin. Start by sauteing 8 oz. sliced mushrooms in 3T butter.  Set them aside.  Brown the tenderloin in in 3T olive oil in an oven proof saute pan.  Place the pan and the meat in a 400 degree oven for about 20 min, depending on the size of the tenderloin. The internal temperature should be between 140 and 150 degrees.  Remove the meat to a plate.  Add 1/3C white wine to the pan to deglaze and then add 1/2C sour cream, the sauted mushrooms and 1t dry dill.  Serve the sauce over the meat.  The redskin potatoes and green beans have been here many times before.

Shad Roe

Shad roe is never seen at the places we shop at home. So, I was excited to find them at the fish counter here in Georgia.  I had them as a youngster...with Mom, of course.  They are simply dredged in seasoned flour and fried in bacon fat until firm.  They have a mild fish taste and a pleasant smooth texture.  They were for breakfast along with toast and bacon.  If you can find them, try them!

Garlic Shrimp with White Beans - Adapted from Bon Appetit

Here's a nice shrimp recipe that goes together easily.  Start by shelling and deveining a doz. shrimp.  Toss the shrimp with 2T Old Bay seasoning and set aside.  Add 2T olive oil to an oven proof saute pan along with 1 clove of minced garlic and 2T diced pepper for heat. (use any pepper you wish jalapeno, habanero, or even bell pepper if you don't want any heat) Saute until softened being careful not to burn the garlic. Add 14 oz can of diced tomatoes, 1T tomato paste and 1/2C chicken stock. When the mix returns to the boil stir in 14 oz can of white beans which have been drained.  Return to the boil and top with the shrimp and another clove of minced garlic.  Place the pan under the broiler until the shrimp are pink.  We served the dish plain with a crusty bread but think polenta would be a nice addition.