Greek Pork Tenderloin Medallions and Golden Onion & Sage Mashed Sweet Potatoes

Greek Pork Tenderloin Medallions
Prep Time: 10 minutes
Cook Time: 10 minutes

1 c chicken broth
1 tsp grated lemon peel
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh oregano or 1/2 tsp dried oregano
1 Tbsp capers
2 tsp cornstarch
1 clove garlic, minced
1 (1 lb) pork tenderloin
2 tsp olive oil

Combine broth, lemon peel, lemon juice, oregano, capers, cornstarch and garlic; set aside.
Cut pork tenderloin into 1-inch thick slices. Season to taste with salt and pepper.
In a large nonstick skillet heat oil over medium-high heat. Cook pork 1 to 2 minutes per side or until browned. Transfer to platter.
Reduce heat to medium. Stir broth mixture; add to skillet. Cook and stir 1 minute. Return pork and juices to skillet. Cook 2 to 3 minutes or until juices run clear, turning once. Spoon sauce over pork and serve.

Yield: 4 servings

From TRY-FOODS INTERNATIONAL, local grocery store free recipe rack.

Ken's rating: ****1/2
Chalsea's rating: ****

Golden Onion & Sage Mashed Sweet Potatoes
Prep Time: 10 minutes
Cook Time: 1 hour

4 large sweet potatoes
1 Tbsp vegetable oil
2 Tbsp olive oil
5 Tbsp butter, divided
1 large sweet onion, thinly sliced
2 tsp sugar
1 Tbsp chopped fresh sage

Preheat oven to 375. Pierce potatoes 2 or 3 times with a fork; rub with vegetable oil and place on foil-lined baking sheet. Bake 40 minutes to 1 hour or until tender, turning once after 30 minutes. Remove and let cool 10 minutes.
Meanwhile, in large skillet heat olive oil and 2 Tbsp of the butter over medium heat. Add onion; cook, stirring constantly, 10 minutes or until onion begins to soften. Add sugar, and salt and pepper to taste; continue stirring 10 minutes more or until the onions are soft and golden brown. If onion starts to stick to pan, reduce heat and stir in 2 Tbsp water. Set aside.
While potatoes are still warm, but cool enough to handle, cut in half and scoop out potato into medium bowl. Mash until smooth. Add sage, remaining 3 Tbsp butter, and salt and pepper to taste. Mash until mixed.
Spoon potato mixture into serving bowl and top with onions. Serve warm.

Yield: 6 servings

From TRY-FOODS INTERNATIONAL from the grocery store free recipe rack.

Ken's rating: ****1/2
Chalsea's rating: ****1/2
Next time I'd skip the onions. They didn't really add much.