Wednesday, March 9, 2011

Credit where credit is due

I am sure by now you know how skeptical I have become of the food industry.  The big companies especially--not only for their questionable marketing tactics, but also for their lack of concern for public well being and their half-hearted efforts to created healthier, better products.

That being said, I do have to offer some credit where it is due.
Kraft has a great recipe website.

I go their often when looking for inspiration for a quick and easy meal.  I very rarely use their products in a recipe, often substituting ingredients for those that are better for you or tastier, but I do enjoy many of the recipes that they have created with families in mind.
They have recently updated the web page too...making it really easy to search for particulars (like dinner or lunch, meat or veg, side dish or dessert).  Although I can't jump on board with many things Kraft offers or does, I can definitely appreciate the effort with which they have created their recipe site.

Here is a good one, we have had this for dinner a few times.  Here is Kraft's Link Pork Tenderloin-Kraft Canada, and here is my version of the same recipe (I served with cooked carrots and Gratin Dauphonois (Fancy Scalloped Potatoes...)

Roast Pork Tenderloin with Dijon Cream Sauce
1 pork tenderloin seasoned with cracked pepper
1/4 cup grainy Dijon mustard
1/2 tsp dried thyme
1/2 cup chicken stock
1/2 block regular cream cheese, cubed

Brown pork tenderloin really well on all sides in oil.  Set pan aside, you will need it later for the sauce.
Transfer pork to casserole dish and mix mustard and thyme together.  Spread evenly all over pork.  Bake at 400 for 25-30 minutes (or until done).
When pork is finished cooking heat the pan you set aside with all the brown bits and add the chicken stock.  Bring to gentle boil and add cream cheese whisking until melted and well mixed.

Slice pork and top with cream sauce. 


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