pork tenderloin – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.17 A Summer Fête – Special Edition /2014/06/18/a-summer-fete-special-edition/ Wed, 18 Jun 2014 13:25:04 +0000 http://www.audrey74.com/?p=2999 Audrey's Summer fêteHere in Canada we have long, cold and dreary winters. I’m not a winter person, so summer can’t come fast enough. Once the temperature heats up a bit I love to invite people over for outdoor BBQ’s, dinner on the lawn or just a casual picnic. The season is so short, I think we need to take advantage of it as much as we can – despite fighting bugs and at times humid temperatures.

The other week we hosted a backyard birthday party and I decided to fancy it up a little with some matching rental chairs and a white table cloth. Little touches had a big impact and all of us had a great time. Instead of creating a picture heavy post, I decided to gather our summer fête in a book, including the 10 recipes we made, some outdoor party tips, planning tools and DIY ideas. I also asked a couple of my blogging friends to contribute some outdoor party wisdom. This serves as a great memory for me, but I hope it serves you as a little guide – some inspiration to host your own party. Have a look and let me know how you enjoy your summer parties!

Summer Fete by Giulia Doyle (click here to view book)
*if you see issues with the preview window, click on the link above to view the book (this also applies to views on an iPad).
Thank you very much to the following bloggers for taking the time to share some tidbits with me:

Audrey's Summer fêteAll photos by Giulia Doyle and Bruno Doyle

 

]]> One-Pan Pork Tenderloin with Lemon and Potatoes /2013/04/08/634/ Mon, 08 Apr 2013 10:20:55 +0000 http://www.audrey74.com/?p=634 Audrey's Pork TenderloinOne-pan meals are my favourite – fast and a lot less clean-up. On days when we come home from work and need to get dinner on the table, I often choose this recipe. It’s not pasta, but just as easy to make. Truth be told, I often have to make a conscious effort not to default to pasta. You know, those days when you feel drained after driving home from work. When your kids ask for a million things as soon as you pick them up from school? The day you had grand ideas of serving a healthy and nutritious meal, but once you’re standing in the kitchen at 5:30 pm all you want to do is drop that box of Barilla into boiling water and call it a day? Those days, when you know that if you served said box of Barilla with jarred tomato sauce and a healthy sprinkling of fresh Parmesan shavings, you’d be set and your kids will gobble up their plates? Yes those – try to make this instead. You’ll gobble it up and if you’re lucky your kids will as well, but I won’t guarantee that, because kids are just weird that way.

I adapted this recipe from Sarah Carey . Do you get her Everyday Food recipe videos? I love them. They inspire me to try new things – even during the week. The recipes are easy and foolproof and the videos are short and very instructional. I highly recommend you subscribe to them – even if you don’t cook each and every recipe, you’ll be happy to get the food inspiration.Audrey's Pork TenderloinI also think the combination of pork tenderloin with the lemons presents itself very nicely, so it would work really well if you had company. It looks fancy without being fancy. Adding lemon to a meal just makes it so much better, don’t you think?

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One-Pan Pork Tenderloin with Lemon and Potatoes (adapted from Martha Stewart)

Cook Time: 35 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 pound red potatoes, cut into 1/2-inch cubes
  • Coarse salt and ground pepper
  • 1/2 cup of chicken or vegetable broth
  • 1 stalk of leek, thinly sliced
  • 1 pork tenderloin (about 1 pound)
  • 1 lemon, thinly sliced
  • fresh cilantro leaves (optional)

Instructions

  1. In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 cup broth; cover, and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add leek; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
  2. Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
  3. In skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.
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Audrey's Pork Tenderloin with Lemon

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