I posted the table details for a birthday dinner I hosted in May HERE.
I thought I’d give you the recipes to go with this post. They are pretty simple and the potato dish is a make-ahead recipe, always my favorite when I entertain.
Appetizer ~ brought by Linda
Salad ~ brought by Carla
Balsamic, herb-crusted Pork Tenderloin
Image and recipe via Dainty Chef
Grilled Balsamic-Garlic Crusted Pork Tenderloin
Yield: Serves 6.
4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)
What you’ll do:
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. (it’s definitely worth marinating the pork overnight).
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Balsamic reduction sauce* I used a recipe that was fairly time consuming and then was told that Trader Joe’s has balsamic reduction sauce in a bottle. I’ve given you the link to the recipe if you want to try it. I couldn’t get it to reduce effectively.
Ricotta Mashed Potatoes (served in ramekins)
- 2 lbs. Yukon gold potatoes
- 2 teaspoons kosher salt
- 1 1/2 cups fresh ricotta cheese
- 1/2 cups whole milk
- 3 tablespoons butter
- 1/2 teaspoon pepper
Directions* I prepared the potatoes mid=day and left them covered in foil until I was ready to warm them in the oven for dinner. I removed the foil and cooked at 350 for 20 minutes and then turned on the broiler and cooked until the edges browned a bit.
- Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces. Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more. Drain and return all but 1 cup of potatoes to the pot.
- Mash the potatoes with a potato masher. Stir in the ricotta, milk, butter, remaining salt, and pepper to blend. Add the reserved potatoes and mash just until combined. Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a bakingpan. Place under broiler until browned. Serve hot.
Roasted green beans – I used Barefoot Contessa directions for roasted green beans.
Birthday cake ~ Wendy
Bon Appetit! Let me know what you think…the recipes are easy and tasty, I think you’ll enjoy.