Sunday's Recipe

Today: Pork Tenderloin w/Mashed potatoes and veggies.

Needed:

For Pork Tenderloin
1 lb Pork Tenderloin (or Porn for short)
1/2 Onion, sliced tinly
1 Stalk Celery, chopped (or substitute sliced mushrooms)
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 1/2 cup Red Wine (use something decent, as the pork will be infused with the taste)
1 pack Brown Gravy Mix

For Mashed Potatoes
1-2 lbs Russet Potatoes, cut into 1" cubes
2 tblsp Butter
1/4 cup Milk
1/2 cup Shredded Cheese (Extra Sharp Cheddar works well)
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/4 tsp Garlic Powder
1/8 tsp Curry Powder
1/8 tsp Cayenne Pepper


Pork Tenderloin:
Preheat oven to 350 degrees. Meanwhile, place tenderloin in a baking dish, season with salt, pepper, and garlic powder (around all sides). Cover with onions and celery (or mushrooms), pour wine over pork.
Place in oven for 40-45 minutes, until center of meat is at 160 degrees.
Once finished, take pork out, let rest 5 minutes, and add gravy mix to the remaining wine in the pan.
Cut Pork, pour gravy over and serve.

Mashed Potatoes:
Boil 3-4 cups of water with salt to taste. Add potatoes into boiling water, boil for approx 10 minutes or until potatoes break apart easily with a fork (not too much, make sure they aren't completely mushy). Drain.
Add milk, butter, cheese, seasonings, and mash and stir with a fork. More milk will make the potatoes more fluffy if that's what you want.

Vegetables:
I just buy the Ralph's (Kroger) brand frozen vegetables that come in a box (in this case, the brussels sprouts). Boil half a cup of water or so, and add frozen vegetables. Once the water has returned to a boil, lower heat to medium low, and cover for around 8 minutes. Drain, and season to taste.

Enjoy.

Actual pictures of my creation btw...