Hi Lisa good to see you back. This recipe from Stacy is really good. Another great way to cook it is to make it like a Piccata. I've included Ann's recipe for Veal Piccata just substitute the pork for the veal . You can omit the capers or peppercorns if you think the kids may not like them. Lori's pork in mushroom sauce is another great dish. A favourite in our house is to marinate it whole in a mixture of soy sauce, honey and minced garlic for a few hours and then bake in the oven being careful not to overcook, It doesn't take long, maybe 20 minutes or so. I cook to about 145. Pork Medallions With Olive caper Sauce Stacy 1 Lb pork tenderloin trimmed 1/2 Tsp salt 1/2 Tsp black pepper 1/4 Cup all-purpose flour 1 Tbl olive oil divided 1/2 Cup dry white wine 1/2 Cup chicken broth 1/2 Cup coarsely pitted Chopped kalamata olives 2 Tbl capers 2 Tbl fresh flat leaf Chopped parsley Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with salt and pepper. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour. Heat 1 ½ tsp olive oil in a nonstick skillet over med-high heat. Add half of pork, and cook for 2 min on each side or until pork is done. Remove pork from pan and keep warm. Repeat procedure with remaining olive oil and pork. Return pork to pan. Add wine and broth, bring to a boil. Stir in olives and capers; cook 4 min. Sprinkle with parsley.~ 4 servings (2 pork medallions and 2 tbsp sauce each)~ *****AccuChef Import File (C)SIVART Software http://www.AccuChef.com Veal Piccata (Ann T) veal scallopini pounded thin flour seasoned with salt and pepper olive oil garlic 1 Cup chicken broth lemon zest juice of one lemon Capers or Green Peppercorns 1/4 Cupfresh chopped parsley Bring Chicken broth to a boil and add peppercorns if using. Allow to sit for 10 or 15 minutes to soften. Heat oil in Skillet. Dip veal into seasoned flour and saute one or two at a time, quickly on each side. Remove from pan. If the drippings in the pan are too brown, clean out pan before continuing. Heat tablespoon butter and add minced garlic, saute for 30 seconds, do not brown. Add chicken broth with peppercorns and simmer until reduced. Add lemon zest and lemon juice. Place the meat back into pan and simmer until reheated.~If using capers instead of peppercorns, add now. Sprinkle with fresh chopped parsley Serve with either a side of pasta or with potatoes and vegetables Pork Tenderloin With Mushroom Sauce (Lori) My notes: I have made with a selection of mushrooms and with just plain white mushrooms. I usually don't add the porcinis 1 pork tenderloin cut into medallions and pounded flat 1 Clove of garlic made into a paste fresh bread crumbs 1/2 Cup freshly grated parmesan cheese flour seasoned with salt and pepper 1 or 2 eggs beaten with a bit of water Oil Sauce 1 ounce dried Porcini Mushrooms 20 brown/crimini mushrooms sliced 3 Tbl olive oil 2 to 3 shallots finely chopped 1 Clove of garlic 1 Tsp fresh minced thyme 1 1/2 Cup cream 1 Cup of chicken broth 1/2 Cup parmesan cheese salt and pepper to taste Rub the minced garlic over the surface of the pork tenderloin. Dip each piece of meat into the flour, then the egg and then the fresh bread crumbs. Pat to make sure that crumbs adhere.~ Heat oil in large frying pan and saute the breaded pork until golden on one side, turn and cook until done on the other.~ Drain on paper towels and place in low oven (250F) to keep warm while you continue cooking the remaining pork. Reconstitute the porcini mushrooms with one cup of boiling chicken broth. Heat olive oil in frying pan and saute shallots until tender. Do not brown. Add sliced mushrooms and cook until tender. Add minced garlic and chopped porcini mushrooms. Add the chicken broth that the mushrooms soaked in and simmer until the broth has been reduced to 1 or 2 tablespoons. Add thyme, cream and parmesan cheese. Cook for a few minutes to reduce and thicken and serve over pasta of your choice topped with more parmesan cheese. Lori

This is a Giada De Laurentiis recipe and it is excellent. Very light and flavorful. My husband loved it. I substituted spinach for the radicchio since my husband loves fresh spinach. The spinach and bean mixture would be good with chicken too. Whitefish with Lemon Vinaigrette Recipe courtesy Giada De Laurentiis Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 20 minutes Yield: 6 servings User Rating: 8 tablespoons extra-virgin olive oil 3 shallots, thinly sliced 1 large head radicchio (about 12 ounces), coarsely chopped (I use fresh spinach) 1 (15-ounce) can cannellini beans, drained and rinsed 1/3 cup fish broth (I use chicken broth) Salt and freshly ground black pepper 6 (5 to 6-ounce) whitefish fillets, such as tilapia All-purpose flour, for dredging Lemon Vinaigrette, recipe follows Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper. Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side. Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately. Lemon Vinaigrette: 1/4 cup fresh lemon juice 1/4 cup lightly packed fresh Italian parsley leaves 2 cloves garlic 2 teaspoons finely grated lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper. Yield: scant 2/3 cup Prep Time: 10 minutes Cook Time: none Episode#: EI1F04 Copyright © 2003 Television Food Network, G.P., All Rights Reserved

I use a lot of dehydrated produce in a lot of recipes. Like last night there was dehydrated corn, kale, and wild chives in the potato and ham chowder. A few nights ago I made stuffed shells, and the tomato sauce had a heap of dehydrated quartered tomatoes and dehydrated sliced mushrooms in it. I always have dehydrated celery and carrots in the house so I have the stuff on hand for mire poix for whenever I need it without having to use up my fresh produce. When onions go on sale for super cheap, I run a few days worth or minced onions and usually have a few quarts in the pantry- right now I've run myself down to the last couple handfuls in the pantry to prep up for restocking onions soon. Herbs of course too, we use heaps of fresh and dried herbs around here. I do up tomatoes sliced, quartered, or halved depending on the kind and size. They get powdered up for instant tomato sauces and pastes, and left in bigger pieces to stew up in soups, stews, and sauces. Summer squashes get grated and dried up- used in all sorts of stuff like soups, casseroles, stews, or even rehydrated for zucchini breads. Winter squashes get cooked, pureed, and dehydrated on jelly sheets till crispy dry- then made into squash flour for baking- it is wonderful in quick breads and hearty breads- you simply replace some of the flour with squash flour. Actually you can make flour out of pretty much any pleasing combination of produce- add veggie kick to any breads, or make tasty veggie crackers. Sometimes I'll grate winter squash raw and it can get added into soups, stews, or sprinkled on pizza like cheese. I do this with sweet potatoes too- we love garlic, spinach, sweet potato, and mushroom pizzas with either white or tomato sauce. Dried and minced/powdered, you can make your own seasoning mixes, dip and dressing mixes, dry vegetable broth mix, and more. For recipes that use the green beans, try looking for it under "leather britches" recipes. Leather britches is what the old timers called the green beans they would hang on strings to dry out and eat up during the winter. I use them mostly in soups and stews, and a couple casseroles. Peppers can be dried up- I tend to do them either in rings, halved, or quartered depending on the size, but I never leave them whole. They are great for additions to all sorts of foods, or ground up into spice powders. If you have a smoker, you can smoke them before drying them too :)

I don't spend a lot of time cooking-my kitchen is awful, no usable counter space so I do a lot of very simple foods, but when the urge strikes, I make more diverse dishes. Following are my faves - Beef Main Dish: I make a family dish, we call it agasate. It's a braised eye round roast, then removed from the pan to soften a couple of chopped onions and some garlic. Put roast back in, cover with water and set to boil. Once roast is cooked, remove and cook down the juices to make a thick gravey-almost like french onion soup. Serve over thick noodles and be generous with the freshly grated parmesan. - Ground Beef Main Dish: Meatloaf and scalloped potatoes - Chicken Main Dish: Chicken alfredo w/broccoli served over noodles -Ground Chicken or Turkey Main Dish: - Pork Main Dish: Baked pork chops and roasted veggies - Vegetarian Main Dish: Baked penne with marinara - Pasta Main Dish: Pasta with my homemade meat sauce - Out on the Grill Main Dish: rib eye steak smothered in crushed garlic - Main Dish Salad: Grilled chicken, chopped apple and pecans over spring greens - Fish Main Dish: Fish tacos-usually made with either mahi mahi or cod, with shredded cabbage, lime & cilantro - Other Seafood Main Dish (such as Shrimp, Scallops, Etc.): I hate shellfish, so I never make anything like that. - Vegan Main Dish: pad thai - Homemade Soup: beef bourguingon or split pea with ham - Main Dish Sandwich: Oven roasted turkey, swiss cheese, cranberry mustard on crusty french bread. - Non-Vegetable Side Dish: ? Stuffing? - Veggie Side Dish: Roasted veggies-beets, carrots, red and white potatoes and parsnips are staples. - Quick & Easy Dessert: Ice Cream! Fresh pineapple when feeling ambitious. - Breakfast Main Dish: Overnight peach french toast