Heather says: I mentioned a couple of months ago that I was working on getting more fish into our diet. Salmon is our go to, it's a reliable fish, but like chicken it can go with a number of flavors.
Breading the flesh side of the fish allows the skin to crisp up on the other side. Serve with Creamed Spinach and Mushrooms and Steamed Sugar Snap Peas.
This one-dish pork tenderloin entree is perfect for fall. Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad. [LINK]Skip to main content
Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with: Grilled baguette.
Brown the pork tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.
Honey-Orange Pork Tenderloin proves itself as an elegant main dish for company but still simple enough for a weeknight meal. For an easy side, steam 1 pound halved Brussels sprouts for 4 minutes; pat dry. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil and sprouts; sauté 6 minutes.
These fish sticks are easy, kid-friendly and coated in crunchy panko breakcrumbs. Don't forget to serve with the dipping sauce and lemon wedges for a great weeknight dinner.
