Contributed by Chef Mike Minor
Date: Friday, June 5, 2020
Executive Chef Mike Minor at Border Grill and Three Square Culinary Council member shares with us recipes for pork tenderloin, mashed potatoes, apple sauce and green beans, all of which were inspired by items provided at food distributions across the valley.
1 pork tenderloin
Salt and pepper (to taste)
3 apples cleaned and cored
1 tablespoons cinnamon
¼ cup water
6 ounces green beans
4 tablespoons garlic fresh chopped
Butter (to taste)
2 tablespoons sugar
½ cup milk
1 tablespoon white vinegar
Apple sauce: Add peeled, diced apples in a small sauce pot with water, cinnamon and sugar. Cook until soft. Add vinegar and mash until satisfied with the result.
Mashed potatoes : Add water, potatoes and garlic in a pot and cook until potatoes are fork tender. Drain and add milk, butter, salt and pepper. Mash potatoes with a potato masher until satisfied with the result.
Pork tenderloin: Clean silver skin on tenderloin and season with your favorite spices. Preheat oven to 350°F. In a hot sauté pan or cast iron skillet, sear all sides of the meat and then place in the oven to continue cooking until pork reaches 125 °F. Remove pork from oven and rest for 3 minutes before cutting into it.
Green beans: If using fresh green beans, peel and rinse well with water. In a hot pan, add oil and cook green beans with butter and garlic until cooked.