For my mother’s birthday she asked for the Gorgonzola Mashed Potatoes I’d made for a previous family dinner. Well if she’d SAID “gorgonzola CARAMELIZED ONION potatoes”, she would have gotten THESE instead….In my typical style, I made the requested birthday dinner from “memory” …not the best choice these days…was it ever?
They tasted great and were certainly a time saver. For this “easier than last time” dinner, I did this….
Covered two pork tenderloins with Victoria Gourmet Cinnamon Chile Rub , wrapped them in foil and baked them at 425 for 35 minutes.
While they were baking I boiled enough Yukon Gold potatoes for 5 people…with a few extra thrown in for potato cakes the next morning.
When the potatoes were fork tender, I drained them, added a generous (I’d say “healthy” but that really doesn’t apply to butter) amount of butter and enough nonfat canned milk to mash. Once they’re the consistency I like, I added 12 oz of crumbled gorgonzola cheese, salt and white pepper to taste.
The sugar snap peas were blanched for about 2 minutes and tossed with Victoria Gourmet Toasted Sesame Ginger (we love this on salmon too).
The pork tenderloin was sliced and a generous dollop of The Gracious Gourmet Rosemary Pear Spread was added …omgoodness I love their spreads and chutneys.
and we had another yummy (almost) 30 minute dinner…