Everyone is so busy these days with work, family and schedules.. a recipe for a quick and easy dinner is required. This is definitely one of them.
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. Grey Poupon mustard
- 1 garlic clove, minced
- pinch of salt
- 1 pork tenderloin cut into 1/2 inch round slices
- 1/2 -340g. pkg. of broad egg noodles
- 1 shallot, peeled and thinly slices
- 1/2 cup torn, fresh basil leaves
Whisk together the vinegar, mustard, garlic and oil in a small bowl. Turn the tenderloin in to coat.
Cook the noodles in boiling water, according to directions but with no salt added. After 6 minutes (should be al dente texture), lightly salt. Reserve 1/2 cup of the pasta water before draining.
Heat a large skillet over medium heat and add the pork, cooking in two batches. Reserve the marinade. After about 3 minutes, remove fthe pork from the pan and transfer to a plate.
Add the shallot, stirring often until softened. Add the reserved pasta water and marinade, heating for about 1 – 2 minutes.
Distribute the mixture over the noodles and top with the pork tenderloin. Sprinkle with the basil and serve.
What could possibly be faster, easier and taste to fabulous?
Yummy….
Grilled Feta Cheese with Tomatoes
This is so simple and I am sure everyone has tried it before, but if not, here it is. A super easier, but delectable, appetizer to serve when you have company over….or you are trying to make brownie points with your spouse….
Serves 6
- 1 lb. yellow and orange tomatoes
- Butter Lettuce
- 1 lb. block of Feta Cheese
- 2 tbsp. extra virgin olive oil
- 1 bunch of fresh basil
- 1/4 cup extra virgin olive oil
Slice tomatoes and arrange on six serving plates. Cut feta into six even slices and place on a parchment lined cookie sheet preferrably, if not use a lightly oiled cookie sheet.
Drizzle oil over the cheese slices and broil; until lightly browned. CAREFULLY remove from pan with a spatula and place the warm feta over the tomato slices. Do not make the slices too thin or you will never get it off the paper.
Chiffenade the basil and sprinkle over the salad.
Note: Never store tomatoes in the fridge. They will lose their flavour and colour. Just leave them on the counter and they will retain all the flavour. Just be sure to wash them before using.