This blog... a compilation of my favorite recipes. They have been collected over several years found in various places: the internet, magazines, and cookbooks to name a few. These recipes are meals that I consider to "feed more than your body". These are meals that I hope nurish the heart and soul of those who eat them. I hope that when you have cleaned your plate, you feel like you have taken part in more than just a meal-that you have taken part in something bigger than yourself and food. Whether it is culture, your local place of living, or the life of the plant or those who share this planet, I hope these meals help your family-and mine-to appreciate that we are more than just beings consuming food; we are all connected. And more than that, I hope that these meals help you remember how fortunate you are and that "Every good and perfect gift is from above, coming down from the Father of the heavenly lights, who does not change like shifting shadows.".

Friday, January 8, 2010

Herb Roasted Pork with Mustard Sauce

1 pound pork tenderloin
1/2 cup honey Dijon mustard, divided**
1 tablespoon dried rosemary
1/2 cup chicken broth
1 cup frozen pearl onions**

Oven at 400 degrees F.

Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with about half the rosemary. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and rosemary. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.

**Note-If you don't have honey dijon just use half honey and half dijon-or a combo to your liking.

**Note-If you don't have pearl onions feel free to substitute regular chopped onions.

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