I hope everyone had a killer weekend. I know I did. 🙂 Like many folks we celebrated Mother’s day, but for Bunneh and I that tends to be a little different. We send cards and such to our mama’s but we tend to stay home and celebrate together. We plan a meal and then execute it, sharing kitchen time. I know a lot of mom’s feel this is their time to flee the kitchen, but I really enjoy puttering about with my husband, particularly when we’re messing with a recipe that we’ve never tried before, so this was a good pressie. (Not to mention he also got me pretty sparklies and a new car phone charger!)
Our meal of choice for mother’s day was partially determined by getting a big herb bundle in our Bountiful Basket for the week and having a pork tenderloin in the freezer. So we went for a Pork Tenderloin with Tomato and Tuscan Herbs, a side of mashed red potatoes and fresh string beans quick sauteed with mushrooms and garlic. Hooooly yummy batman. The sauce on the tenderloin was particularly good based on deglazing a pan with some rich balsamic vinegar and adding cream to that. Not a completely low fat meal, but for Mother’s day the diet can be a little more flexible. 🙂
The original recipe we used came from here at Taste of Home, then we made adjustments with Ultra Gel to get the thickness we wanted and put the sides with it. It was very nice the second day too, and made plenty for four to six, or one dinner and some lunch munching.