Classic Sunday Night Dinners

by Michele Cheplic | More from this Blogger

23 Nov 2008 06:11 AM

With Thanksgiving right around the corner most of us are preoccupied with turkey, turkey and more turkey. Unfortunately, most of us home cooks still have to get dinner on the table for our families in the nights leading up to Turkey Day.

Our family has a long-standing tradition of gathering for a hearty sit-down meal on Sunday nights. It consists of recipes that are more involved than you would see at a typical quick and easy weeknight meal. Sundays, especially this time of year, are a great time to create warm and inviting dishes for the whole family to enjoy.

The following are some of my clan's favorite Sunday night dishes:

PORK TENDERLOIN

Ingredients:

1 (1 pound) pork tenderloin, sliced into 12 (1/2) inch thick medallions

1/3 cup flour

Salt and pepper

1 tablespoon butter

1 tablespoon olive oil

3/4 cup chicken broth

2 1/2 teaspoons whole grain Dijon mustard

2 teaspoons Dijon mustard

2 tablespoons flat leaf parsley

Directions:

Sprinkle pork medallions with salt and pepper. Then coat with flour; shake off excess.

In a skillet, heat butter and oil. Cook pork over medium-high heat until lightly browned, about 2 to 4 minutes per side.

Using slotted spoon, transfer pork to plate, cover and keep warm.

Add broth and both mustards to skillet. Boil until reduced by half, about 4 minutes.

Pour sauce over pork.

Garnish with fresh parsley before serving.

MEDITERRANEAN STEAK

Ingredients:

2 teaspoons garlic salt

2 teaspoons dried oregano

1 teaspoon black pepper

2 T-bone steaks (1 1/2 inches thick)

1 tablespoon olive or vegetable oil

1 tablespoon fresh lemon juice

2 tablespoons crumbled feta cheese

1 tablespoon pitted Greek olives

Directions:

In a small bowl, combine the first three ingredients. Rub onto both sides of steak.

In a large skillet, cook steaks in oil for 7 to 9 minutes on each side or until meat reaches desired doneness.

Squeeze lemon juice over steaks, and sprinkle with cheese and olives before serving.

Related Articles:

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Adding Pizzazz to Ordinary Pork

Caramel Apple Pork Chops

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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