St. Mark Presbyterian Church has begun Midweek Dinners again. This week, we had pork tenderloin, roasted potatoes, green beans, cheesy biscuits, green salad with apples and pecans. Yum!
The recipe for the tenderloin: 2 pork tenderloin, Marinade 1/4 c. fresh lemon juice, 2 large cloves garlic, minced, 2 t. coarse salt, 1 t. black pepper, 2 T chopped fresh rosemary, 1/2 c. extra virgin olive oil.
Place marinade ingredients (see note below) in a ziploc bag with tenderloins, refrigerate for 4-6 hours. Line a baking pan with foil and then spray the foil with non-stick spray. Place the tenderloins in the baking pan (discard the marinade). Roast in pre-heated oven at 400 degrees for 30 minutes. Let the tenderloins sit for 10 minutes before slicing.
For dessert were brownie "bowls" for ice cream. Basically brownies were baked in muffin tins. Then while they were still warm, another muffin tin (sprayed) was placed on top to make the bowls which held ice cream---see below for details.
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