Thursday, March 27, 2014

Marinated Pork Tenderloin and Sauteed Asparagus

What we eat is so important to us.  We do our best to cook using organic, dye-free, and Non-GMO products, so we've been trying new recipes to replace the pre-made marinades and sauces you can purchase at the store.  Thus far we have had great success and I am looking forward to grilling season to try even more!  I wanted to share a few great recipes we made for dinner a few weeks ago:  marinated pork tenderloin and garlic asparagus.  Making your own marinades is so quick and easy, not to mention more cost effective.  I encourage you to try some out!  I know I feel much better about what I'm serving my family when I know precisely what ingredients are used and avoiding all of the artificial dyes and fillers that go into these products.  Enjoy!

Marinated Pork Tenderloin

1/4 c. olive oil*
1/4 c. soy sauce*
1 clove, garlic minced
3 T. dijon honey mustard
salt and pepper to taste
1 (2 lb.) boneless pork tenderloin

*We used organic products that can be found at Target or in the health aisle at your local grocery store.

Whisk together all of the marinade ingredients.  Place the tenderloin in a Ziploc bag and pour marinade into bag.  Seal it up and give it a shake.  Marinade at least one hour (longer if possible).

Place tenderloin in baking dish and pour marinade over it.  Bake at 350 degrees for 45 minutes to one hour, until center is no longer pink.

Sauteed Garlic Asparagus

3 T. organic butter
1 bunch asparagus
3 cloves garlic, chopped

Melt the butter in a large skillet over medium heat.  Add garlic and asparagus.  Cover and cook for ten minutes, stirring occasionally until asparagus is tender.  If you like it more well done, continue to cook until desired tenderness.

*We also used this recipe to saute the mushrooms and zucchini shown in the picture.  Yum!

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