I married the best guy.
It seems hard to believe a year has gone by since our wedding day but I think that’s good. It means we’re having a lot of fun!
I met my husband on Sunday afternoon watching football. Since that day, I’ve spent almost every Sunday with him cheering on our teams. This past Sunday was no different…except I didn’t really have as much enthusiam as I usually do. My Chicago Bears had a bye. However, Jim had some serious words for his Indianspolis Colts. (Things I really can’t post on this blog.) Soooo to dull the pain of another Colts loss, I did the best thing I could do for my groom. Make Food.
Rosemary Pork Tenderloin & Blue Cheese Potato Salad. It made me forget about the numerous Jets Touchdowns….
This isn’t a Miss Tasty Orginal Recipe. I saw this on the Butter Queen’s show while working out last week. (Am I the only person who watches Food Network while sweating away on a stair climber??!!) Anywho, I thought this meal would be the perfect lunch while watching some football on Sunday — regardless of my hubby’s mood!
Trust me, you want to make this. Miss Paula knows what she’s doing. The rosemary & garlic on the pork gives it such a strong flavor and you can smell it cooking away after a few minutes in the oven. Its the type of scent I wish was in my house year round. Well, that and chocolate chip cookies.
I know not everyone is a blue cheese fan, but this potato salad is devine. I love the combo of blue cheese and horseradish. Creamy & peppery. YUM. Plus, the dressing for the potato salad is thick and hearty. It’s perfect for fall.
I think making this meal was a good choice for me. My husband’s mood was suprisingly better after eating his lunch and he even cleaned up the kitchen! I knew I married this man for a good reason!
Rosemary Pork Tenderloin Sandwiches & Blue Cheese Potato Salad, from Paula Deen
- 4 cloves garlic, minced
- 1 teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Worcestershire sauce
- 1 (2-pound) pork tenderloin
- 1 teaspoon Paula Deen’s Silly Salt (I used seasoned salt)
- 12 dinner rolls or small sandwich rolls
- Sandwich Spread, recipe follows
- 4 tablespoons mayonnaise
- 1 tablespoon brown mustard
- 2 teaspoons freshly chopped flat parsley leaves
- 2 to 3 teaspoons freshly chopped green onions
- Dash Worcestershire sauce
- Salt and freshly ground black pepper
- Preheat oven to 350 degrees F.
- Mix garlic, rosemary, olive oil, Worcestershire sauce. Remove wrapper from the tenderloin and separate the 2 halves. Rub the mixture to the top of meat. Add Silly Salt to all sides of the tied tenderloin. Place in oven for 1 hour; covered with foil for 30 minutes and then uncovered for the remaining 30 minutes. (Note — I didn’t cook the tenderloin for that long. Mine was more like 45 minutes. I like to cook pork to a temp of 145 degrees. It’s safe, trust me!!)
- Let the pork rest covered in foil for 10 minutes. Cut the pork tenderloin into slices. Slice dinner rolls. Place a slice of pork and a teaspoon of sandwich spread onto each dinner roll.
- Add ingredients to a bowl and thoroughly combine.
Blue Cheese Potato Salad, from Paula Deen
- 5 pounds red and white table potatoes, cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 1/2 teaspoons salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1/4 cup butter
- 1 large onion, chopped
- 1 tablespoon balsamic vinegar
- Blue Cheese Dressing, recipe follows
Blue Cheese Dressing:
- 3/4 cup mayonnaise
- 1 (5-ounce) container crumbled blue cheese
- 2 tablespoons greek yogurt
- 1 1/2 teaspoons prepared horseradish
- 1/2 teaspoon ground black pepper
- Preheat oven to 450 degrees F. Line a large shallow roasting pan with non-stick aluminum foil.
- In a large bowl, combine potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange potatoes in a single layer on prepared pan. Bake for 35 minutes, until potatoes are tender and lightly browned, stirring occasionally. Remove from oven and cool.
- In a large skillet, melt butter over medium-low heat. Add onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add vinegar. Stir until vinegar evaporates, about 1 to 2 minutes.
- In a large bowl, combine potatoes, onions, and Blue Cheese Dressing. Serve immediately, or cover and refrigerate. Bring to room temperature before serving.
Blue Cheese Dressing:
- In a small bowl, combine mayonnaise, blue cheese, sour cream, horseradish, and pepper. Cover, and refrigerate.