Pork Tenderloin - A Quick and Easy Option for Sunday Supper

I grew up with a family that ate a meal together every Sunday.  It wasn't typically fancy, rather, it was usually an "Americanized" version of stir fry with chicken, vegetables, and rice.  But what was important is that everyone in the family came together and shared this communal meal, concluding with watching "60 Minutes" and then going off to our respective favorite places within the house. For those hours leading up to the meal and the time spent sharing, we were a cohesive family unit.

I am a huge fan of the Sunday supper.  In our busy lives, many times on weeknights there is no time to sit down for a meal. This one day gives us the opportunity to connect and share.  To me, I also believe you can make food of love.  My labors on a nice Sunday meal tell my family I care enough to try and to make something special.  In this vein, I tried out two "modern" recipes with traditional heritage-based roots. Many of us grew up having some type of roast - pork, beef, etc. and a potato dish to accompany. Since I'm trying to cook a little lighter and change up the routine a bit, I decided to make a pork tenderloin rubbed with rosemary and garlic plus a version of a layered potato dish called pommes anna made in muffin tins!  It's thinly sliced potatoes, usually fanned out to look pretty.  Definitely something that you would want to make for a holiday.  Since it was made in a muffin tin, talk about portion control!  The first recipe was found in Sunset Magazine and the latter in my November Bon Appetit.  The pork tenderloin hit all the right notes - fresh rosemary and garlic are a perfect pair and some ground cumin adds a citrusy punch. Browned in a pan and baked in the oven, it's literally ready in 30 minutes! Though I didn't use mushrooms in my dish, I have included them in the recipe below.  I will definitely serve mushrooms with this pork next time!

While I would not say the pommes anna was an epic fail, it just didn't wow us.  If I have to slice a bunch of potatoes on a mandoline, THEN mix with butter and fresh thyme, cut little parchment paper circles to ensure they won't stick in the muffin cups, THEN carefully layer them in the individual muffin cups, cook them until they are soft, THEN risk burning myself by having to turn them out and bake more on a sheet pan, it had better be the best version of pommes anna I've ever tasted.

Yeah, not so much.  Oh well, not every recipe will take me to the stratosphere and back. But the pork tenderloin is worth making, whether paired with potatoes and green beans for a Sunday Supper or quick weeknight meal.  This could become a new classic in your kitchen. Happy eating!

Easy and elegant pork with pommes anna and broccoli

Rosemary and Garlic-Roasted Pork Tenderloin with Mushrooms

(adapted from a recipe in Sunset Magazine)
1 pork tenderloin (about 1 lb)
2 garlic cloves, minced
1/2 tsp. ground cumin
1 tsp. kosher salt, divided
1/2 tsp. pepper, divided
4 Tbsp. olive oil, divided
8 oz. mixed mushrooms, sliced (baby bella, shitake, button, etc.)

Preheat oven to 425 degrees. Cut pork tenderloin in half crosswise. Mix garlic, rosemary, cumin, 1/2 tsp. of salt, and 1/4 tsp. of the pepper and rub mixture all over pork. Let rest on the counter while mushrooms start to cook. Meanwhile, heat 2 Tbsp. oil in a medium ovenproof skillet over medium-high heat.  Add mushrooms and remaining salt and pepper. Saute mushrooms until they are softened and give off their liquid, around 8 minutes.  Remove from pan.  Add remaining 2 Tbsp. olive oil to pan and add pork. Cook, turning as needed, until outside is completely seared, about 3 minutes total.  Scatter mushrooms around pork and place pan in oven.  Roast pork until done the way you like, about 10 minutes for medium (150 degrees on an instant-read thermometer).  Let rest 5 minutes before slicing and serve with the mushrooms.