Hello from the Hunt Kitchen!

I was told I have lots of good recipes and that I should start a recipe blog, so here ya go! My fondest memories of home were sitting around to the table each evening with my family to eat a good home-cooked meal and I desire to keep that tradition going in my own home. I work hard to make sure my family has a good and balanced meal each day. I have tried each of these recipes and give them my approval.

I'm going to post my weekly menus as well, so feel free to mooch if you like. I do all my grocery shopping on Saturdays, so I plan my menus from Saturday to Friday. Friday is always Pizza Day; Saturday is usually open to either leftovers or some sort of burger. Wednesdays are usually leftovers as well - most of the recipes make more than enough for dinner for our family of 5, so we always have food to eat on Wednesdays without having to fix something new.

Please leave your comments on any recipe you try - even if it didn't work out! Bon Appetit!!

Monday, March 31, 2008

Pork Tenderloin with Orange-Parsley Topping

Serves 4
Prep time: 30 minutes
Total Time: 30 minutes

2 Pork Tenderpoins (1 1/2 lbs. each)
1 Tbs. Olive Oil
Salt and Pepper
1/4 Cup finely chopped Fresh Flat-Leaf Parsley
1 1/2 tsp. Minced Garlic
1 1/2 tsp. grated Orange Zest

Heat Broiler. Place 2 tenderloins on a baking sheet. Rub them with olive oil; sprinkle with salt and pepper.

Broil 7 minutes. Turn Tenderloins; continue broiling until browned and cooked through, about 7 minutes more (a meat thermometer inserted in the center should register 160 degrees). Let rest at least 5 minutes before slicing.

Make the orange-parsley topping: In a small bowl, stir together parsley, garlic, and orange zest. Season with salt and pepper. To serve, cut each tenderloin diagonally into thick slices, then sprinkle with the topping.

264 calores; 12.7 grams fat; 34 grams protein; 0.9 gram carbohydrates per serving

Optional Sides: Green beans, bread, Garlic Mashed Potatoes
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1 comment:

Stephanie said...

This was very delicious. The meat was tender and juicy and the topping added a touch more of flavor. This leaves enough for Pork Loin sandwiches later in the week! (slice pork thin and layer on Kaiser rolls; top with swiss cheese; heat until broiler until cheese is melted - YUM! My kids even eat it!)

March 31, 2008 at 3:54 PM

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