This week's meal includes Herb-Marinated Pork Tenderloin, Twice-Baked Sweet Potatoes (a crowd favorite), Spinach Salad with VK Vinaigrette, and a French Apple Tart.
The Herb-Marinated Pork Tenderloin is my favorite pork loin recipe. I have been making it for years, and it never disappoints. It's marinated overnight with lemon juice, thyme, rosemary, and a lot of fresh garlic. The pork is served with a delicious pan sauce that keeps things moist and flavorful.
The Twice-Baked Sweet Potatoes are a fancy twist on regular twice-baked potatoes. I start with baked sweet potatoes because I love sweet potatoes. Next, I mix the cooked inside of the sweet potato with sautéed shallots, butter, fresh thyme, and cheese. The mixture is put back into the sweet potato shells and baked again until the mixture puffs slightly and the cheese melts. They are delicious!
The Spinach Salad with VK Vinaigrette is simple but delicious. It consists of fresh baby spinach leaves, shaved Parmigiano-Reggiano cheese, and a classic vinaigrette: fresh garlic, champagne vinegar, dijon mustard, and olive oil.
The French Apple Tart is a simple, beautiful pastry topped with Honeycrisp apples, butter, and sugar. It's baked until the sugar begins to caramelize. It's elegant and incredibly delicious. Of course, it also wouldn't be wrong served with a big scoop of vanilla ice cream.
I hope you enjoy this week's meal as much as I do!