Second-- Get your Potato Salad Started

  • 1 garlic clove chopped
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 tsp dijon mustard
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup extra virgin olive oil
Place ingredients in a tightly sealed container and shake vigorously.​  Set aside.

Third -- Make the Rub for your Pork Tenderloin

Preheat your oven to 400 degrees.

  • 3-4 tbsp chopped rosemary
  • 2-3 tbsp light brown sugar
  • 1 tbsp kosher salt
  • 1/8 tsp cayenne pepper
Whisk ingredients together so that they are thoroughly combined.
  • 2 pork tenderloins
You will notice that there is a thin layer of fat and a silver "skin" on the tenderloin.  With sharp knife very carefully, cut away the fat and the silvery "skin".  If you don't remove the skin the meat will be too chewy. ​

Take the rub and pat it all over the pork tenderloin.  I line a baking pan with aluminum foil to roast this because of the sugar.  Place the two tenderloins on the lined pan.     

First -- Get your Vegetables and Herbs Ready

  • 1 garlic cloves  
Chop and set aside.
  • 1 bunch flat leaf parsley
Rinse, spin thoroughly dry and chop.  You need 1 1/2 tbsp parsley.  Set aside.
  • 1 bunch fresh tarragon
Rinse, shade dry, strip leaves from stem​ and chop.  You need 1 1/2 tbsp tarragon.  Set aside.
  • 1 bunch fresh rosemary
Strip needles from the stalk and chop.  You need 3-4 tbsp (for the roasted pork).  Set aside.​
  • 1 very small red onion
Peel and finely chop.  You need 2 tbsp.  Set aside
  • green beans
Snip off the ends, rinse in cold water and set aside.​
  • 1  1/2 lb of small red potatoes
Scrub clean, remove the "eyes" with a paring knife and cut in half.  Place in a sauce pan with cold water and salt.

Fourth -- Boil your potatoes
​Place your sauce pan with the potatoes over high heat uncovered.  Once they come to a medium rolling boil set your timer for 20 - 25 minutes.  You should put your pork tenderloin in the oven now.  You should put on a second sauce pan of water.  (This is to have it ready to cook your green beans later.)  

Test the potatoes for fork tenderness at the 20 minute mark.  Also at this point, drop the green beans into the boiling water.  You need to boil the green beans only 3-4 minutes so they are crispy.
Fifth -- Get Marinade for potatoes ready
  • 1 tbsp white wine
  • 1 tbsp chicken stock
  • 1 1/2 tbsp chopped flat leaf parsely
  • 1 1/2 tbsp fresh chopped tarragon
  • 2 tbsp finely chopped red onion
Combine ingredients in the same bowl the potatoes will be served in.​

Serve the Dinner 
  • First, remove tenderloin from oven and tent with aluminum foil
  • Second, drain potatoes in a collander
  • Third, drain beans, 
Pour the potatoes into the bowl with the potato marinade.  Toss and allow the warm potatoes to sit (this allows them to absorb the marinade).  
Slice your tenderloin and place on a platter.
Transfer your beans to a serving bowl (you can add a little butter if you like).
Toss your potatoes with the vinaigrette you made earlier.

After you've eaten this scrumptious dinner, the chef deserves a break so, dessert is DIY.  Someone should take 1/4 cup of nutella and 1/2 cup of cream cheese and blend it with a hand mixer.  Put mixture in a small bowl, open a package of graham crackers and, if you have a real sweet tooth in the house, put out some chocolate chips.  Everyone is welcome to build their own cheesecake from the ingredients.  

When I was pregnant and looking for something sweet to satisfy my craving, depending on what I had in the pantry I would make peanut butter cheesecake, nutella chocolate cheesecake or just plain cheesecake.  Believe me, this is really tasty!

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There is a lot of chopping and prep work to get this dinner going.  But once that is behind you the meal start to finish should take no more than one hour to prepare.  This is one of those times it pays to be very organized.   

Measure the cayenne pepper.  I have made the mistake of just sprinkling it in and the rub was HOT!.   

I would toss the green beans in with the potatoes rather than serving them separately.