Marinated Pork Tenderloin with Pierogi Potatoes
from the kitchen of Carrie Kools
These recipes were given to me by a former neighbor, who was retired and an amazing cook. We used to get together with another neighbor, each Friday afternoon for coffee. She would have us over for dinner often and taught me so much about cooking. We still keep in touch to this day and share recipes. This potato recipe is one of our favorites and is quite unique, different from ordinary potatoes.
HERB MARINATED PORK
2 Pork Tenderloins 1-1/2 lb. each; or 1 Pork Loin Roast – cut marinade ingredients in half to do one Pork Tenderloin
3/4 cup extra virgin olive oil
2 Tblsp. fresh lemon juice
2 Tblsp. dried oregano
2 Tblsp. dried rosemary
2 Tblsp. dried thyme
2 Tblsp. dried parsley
1 tsp. salt
2 tsp. pressed garlic
1 tsp. freshly ground black pepper
1 tsp. cayenne pepper
1 Tblsp. dried beef bouillon
Rinse tenderloin (or roast) in cold water and pat dry.
In a glass baking dish, combine marinade ingredients and rub onto pork. Refrigerate overnight, turning occasionally. Remove from refrigerator 30 minutes before grilling or baking.
To bake: Bake at 350 degrees for about 45-55 minutes, or until meat thermometer reaches 170 degrees. Brush occasionally with juices. Remove from oven, and tent with foil for about 5 minutes. Slice into medallions and serve.
To grill: Place tenderloin in a foil pan with marinade, and grill (indirect heat) until meat thermometer reaches 170 degrees. Brush occasionally with juices. Pork tenderloin takes about 30-45 minutes on the grill. When done, remove from grill, and tent with foil for about 5 minutes. Slice into medallions and serve.
5-6 large russet or Idaho potatoes, peeled and cut up in small chunks
milk, as needed for consistency
2-3 Tblsp. butter
8 oz. low-fat Velveeta cheese, cubed
½ tsp. garlic powder
6 lasagna noodles (we use Dreamfield’s)
1 large onion, diced ¼-inch
2 Tblsp. butter (approximately)
salt and pepper to taste
Boil potatoes until done, about 25-35 minues. Mash potatoes with a little milk and butter (don’t get too runny). Add Velveeta cheese and garlic powder while potatoes are still hot and continue mixing with a mixer until smooth and spreadable.
While potatoes are boiling, prepare lasagna noodles per package directions, drain and pat dry. Set aside until ready to assemble.
Also, while potatoes are boiling, sauté onions in butter until browned a bit, about 25 minutes on low heat.
Grease a 9x13 inch baking dish. Layer 3 lasagna noodles. Spread with 1/2 of the mashed potatoes. Repeat, another layer noodles and remaining potatoes.
Top with sautéed onions. Salt and pepper as desired.
Cover with foil and bake at 350 degrees for about 30 minutes. Uncover and bake an additional 5-10 minutes. Be careful not to over bake, or noodles will get hard. Slice into squares and serve.
NOTE: Can be made ahead of time, let stand at room temp for about 30 minutes before baking. You’ll need to bake about 40 minutes covered, then uncover for an additional 5-10 minutes.