KATIE: Ok, I know it’s Valentine’s Day and even though my Mom is trying to get us to cut back on the candy, my brother and I simply can’t help ourselves. Every time we walk past our candy bags we do the same thing. Which is grab one or two more pieces of candy. So I’m pretty sure that by tomorrow we will have eaten at least half of our candy and have spoiled our appetites!
DEBBIE: Yes, it appears that appetites were indeed spoiled tonight. The pork tenderloin that I made for dinner, sat mostly untouched on the plates of certain people under the age of ten. But that’s okay, because that left more for those of us who did not exchange valentine treats with 20 friends at school today. This recipe is adapted from Real Simple magazine and is easy enough to prepare on a busy week night and special enough if that week night happens to be Valentine’s Day!
BALSAMIC GLAZED PORK TENDERLOIN (serves 4)
~1 Tbs. olive oil
~2 Tbs. balsamic vinegar
~2 Tbs. brown sugar
~1 pork tenderloin (about 1 1/4 pounds)
1. Preheat the oven to 400 degrees.
2. Mix the vinegar and sugar in a small bowl.
3. Heat the oil in a large oven proof skillet at medium high heat.
4. Sprinkle a little salt and pepper on the pork and cook it in the skillet for about 8 minutes, turning it frequently until browned on all sides.
5. Transfer the skillet to the oven and continue to cook the pork for 10 to 15 minutes until cooked through, spooning the vinegar/sugar mixture over the pork twice during the last 5 minutes of cooking.
6. Let the pork rest for 5 minutes and then slice. Drizzle any pan drippings over the top.
We had this with a salad of cooked lentils, apples, crumbled feta cheese, olive oil and lemon juice. I also made some buttered noodles for the kids, because there’s always room for buttered noodles, no matter how spoiled your appetite is!