Delicious!

So it seems the past few days have gotten away from me and I haven't had a chance to post for a bit.  Work, life, a head cold, etc.  Anyway, tonight was the first night I felt like cooking since the weekend and Henry was out with friends so I treated myself and did a pan roast pork tenderloin with a big pile of broccoli with shallots and red peppers.  Healthy, fast, simple, inexpensive (I'm in this about $3) and mighty tasty as well...

Pan Roast Pork Tenderloin

• 1/2 Pork tenderloin, silverskin removed
• Grill spice
• Olive oil
• 1/2 C White wine
• 1tsp Dijon mustard

1. Preheat oven to 400F
2. Season the pork loin on all sides with your favorite grill spice and rub in just a bit of olive oil
3. In a saute pan on medium high heat, sear all but one side of the tenderloin.  Once the tenderloin is turned onto the last side put the pan into the oven.
4. Roast until the meat just gives when poked with a finger
5. Remove from pan and let rest, the interior should just be pink or medium
6. Deglaze the pan with white wine
7. Stir in the mustard and reduce until only 2 tablespoons of the sauce remain
8. Slice the tenderloin about 1/2" thick and fan on the plate
9. Drizzle the meat with the sauce

Broccoli with Shallots and Red Bell Pepper

• 6oz Broccoli crowns
• 2oz Red bell pepper cut into strips about 1/4" wide and 1" long
• 1/2oz Shallot, minced
• 2tsp Butter
• 2tsp Olive oil
• Salt & freshly ground black pepper

1. Steam broccoli for about 2 minutes and set aside
2. Melt the butter and olive oil in a pan over high heat
3. Saute the shallot for about 1 minute stirring to flavor the fats
4. Add the red bell pepper strips and toss for about 30 seconds
5. Add the steamed broccoli and toss over the heat for about 2 minutes but leaving the broccoli very crisp
6. Season to tase with salt and freshly ground pepper

And this is what it looks like... I hope you like it

Hasta