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.

 Menu

Appetizer ~ brought by Linda

Salad ~ brought by Carla

Balsamic, herb-crusted Pork Tenderloin

{my food photography makes food look scary}  I found this recipe originally on Providence Ltd. Design but then found it on Dainty Chef’s site.  Click HERE for the recipe details.

Image and recipe via Dainty Chef

Grilled Balsamic-Garlic Crusted Pork Tenderloin 

Yield: Serves 6.
Ingredients:

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).

Grill preparation:
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)

Ingredients

• 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.

1. 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.
2. 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.