Bourbon - Brown Sugar Pork Tenderloin

Wow! Another new recipe in the same week. Can you tell I'm not really studying very hard right now?

I love putting the husband to work on the grill! We had really nice weather to sit outside on the deck for dinner. Eddie grilled the pork loin and squash (with a little olive oil spray, salt and pepper). I made the mashed potatoes and sauce for the pork.

BOURBON – BROWN SUGAR PORK TENDERLOIN
recipe from Southern Living

2 pounds pork tenderloins
1/4 cup firmly packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon cornstarch

Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.

Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 5 to 10 minutes.

Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce. (Or drizzle sauce on each serving)

MASHED POTATOES WITH CARAMELIZED ONIONS

1 (24 ounce) package Ore-Ida Steam n' Mash cut russet potatoes
2/3 cup milk
2 tablespoons butter
1 cup diced onions oil or butter to sauté onions
salt and pepper

Microwave potatoes according to package directions.

Meanwhile, sauté onions in a little oil or butter until caramelized.

When potatoes are done, add milk and butter; mash to desired consistency. Stir in onions, salt and pepper to taste.

Shepherd's Pie

An easier, shortcut version of Shepherd's Pie.

SHEPHERD’S PIE

1 pound ground beef
1 (24 ounce) package refrigerated mashed potatoes (Simply Potatoes brand)
4 ounces cream cheese
1 cup shredded cheddar cheese, divided
salt and pepper
4 cups frozen mixed vegetables, thawed and warmed (carrots, peas, corn, beans, etc)
1 (1 ounce) packet dry beef gravy mix

Brown meat in large skillet. Drain well.

Make gravy according to package directions. Stir vegetables and gravy into meat.

Spoon meat mixture into baking dish.

Heat potatoes according to package directions and then mix with cream cheese, 1/2 cup of the cheddar cheese, salt and pepper until well blended. Cover meat mixture with potato mixture. Sprinkle the remaining cheddar cheese on top.

Bake at 375 degrees for 20-30 minutes or until heated through and bubbling around the edges.

Yield: 4 to 6 servings

Hash Brown Bake

Here's a great breakfast/brunch casserole I've made for several years. I used to take it for early morning tailgating when UGA had a football game at noon or 1:00. It travels well.

We had breakfast for dinner one day last week.

HASH BROWN BAKE

1 (20 ounce) package refrigerated shredded potatoes
1/3 cup butter, melted
1 cup finely chopped cooked ham
1 cup shredded cheddar cheese
1/2 cup finely chopped green and red bell pepper
1/4 cup finely chopped onion
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Press potatoes into bottom of an ungreased 2 quart rectangular baking dish. Drizzle with butter.

Bake at 425 degrees for 20 to 25 minutes or until lightly browned. Cool for about 10 minutes. Combine ham, cheese, bell pepper and onion and spoon onto potatoes. Combine eggs and next 3 ingredients in small bowl, stirring well. Pour egg mixture over ham mixture.

Bake at 350 degrees for 25 to 30 minutes or until set. Let stand 10 minutes before serving.

Yield: 4 - 6 servings

Note: Hash Brown Bake may be prepared, omitting egg mixture, and refrigerated overnight. In the morning just add egg mixture and bake.

Note: You may pre-cook shredded potatoes and butter in the microwave and eliminate the first portion of baking time.

Potato Salad, Hubby's Way

I have a couple of ways that I make potato salad, but this is how my husband likes it. I especially like the pimentos for the color and the taste. And leave the potato skins on (it's healthier and colorful).




POTATO SALAD, HUBBY’S WAY

2 to 3 pounds small red potatoes
1/3 cup sweet pickle relish
4 tablespoons diced pimentos
1/8 cup yellow mustard
1/2 cup mayonnaise
1/4 cup cider vinegar
1/2 cup diced onion
1 hard-boiled egg, diced
salt and pepper

Cook potatoes in boiling water until tender. Drain and cool slightly.

Meanwhile, mix all other ingredients in a large bowl to create dressing. Add potatoes and toss well.

Yield: 4 to 6 servings