Honey Mustard Pork Tenderloin (you can halve this recipe if you only have 1 tenderloin) - off season or in season (skip the evoo and use some PAM spray instead. Honey will eventually have to come out, though, depending on your prep).
2 T honey
2 T dijon mustard (or yellow mustard is fine, too)
2 t olive oil
2 garlic cloves, minced
1/2 t dried oregano (I thought about using tarragon here, and I think it would be even better than oregano - tarragon has such an amazing flavor, so if you try it here, let me know! I'll be making it next time)
2 pork tenderloins (about 3/4 - 1lb each)
Heat oven to 425 and line a baking dish with tin foil (I have greater success w/pork when I cook it at a higher heat for less time. I find that it stays moist and is always perfectly done).
In a small bowl, combine all ingredients except the pork - mix well. Place the tenderloins in the lined dish and brush on the marinade. Bake at 425 for 25-30 minutes.
I served this with a big salad and some veggies that I steamed in a balsamic butter sauce. I threw in some small pearl onions, carrots, green beans, mushrooms, peppers, etc and sauteed them in a little smart balance butter. I poured in about 1/4 - 1/2 c balsamic and turned the heat up to high and reduced it down until the sauce had thickened. Delicious combo!
Simple Seared Scallops - on or off season
3 T flour (I eyeballed this)
1/2 t salt (again, eyeball)
1/2 t dried marjoram (this was in the back of my spice cabinet, so I decided to use the last of it to get rid of it)
1.5-2lb sea scallops (the BIG ones; bay scallops = the small ones)
2 t olive oil
1/2 c white wine
1 T balsamic vinegar
Combine 1st 3 ingredients in a large ziplock bag and add scallops. Seal bag and shake to combine.
Heat oil in a large non-stick skillet (I used my cast iron skillet for this) over med-high heat. Add scallops and sear for 3-4 mins on each side (scallops cook FAST - do not overcook these, or they'll be tough). Remove from pan and keep warm. Add wine and vinegar to pan and cook until it thickens, stirring with a whisk. Stir the scallops back in and remove the pan from heat. I added some fresh chopped parsley on top.
scallops topped w/fresh parsley and pasta
whole wheat penne w/tomatoes, feta, and basil
making the magic