4/14/10 - dinner

Tonight's dinner is barbecue sauce marinated pork tenderloin medallions, Emeril's Sweet Potato Pudding, and steamed green beans.

First, I cut the tenderloin into 3/4" medallions. They are marinating in a splash of my good friend Dan's Liquid Gold (homemade award-winning BBQ sauce), juice of 1/2 a lemon and 1 orange, and some rosemary. The rosemary in our garden is going CRAZY so I'm pretty much using it in everything. They are going to go on a hot grill pan for 4-5 min. a side.

In the oven is something easy and delicious. I adapted the recipe from Emeril Lagasse's cookbook "Louisiana Real and Rustic".
Here's my adapted recipe.

-Sweet Potato Pudding-
Preheat oven to 350°
Mash together in a large bowl:
40oz can sweet potatoes - drained
2 eggs
3/4 c milk (soy works fine, too)
1/4 t cinnamon
1/4 t nutmeg
1/2 c lightly packed brown sugar
1 T molasses or cane syrup
1/4 t salt
1-2 T butter, softened (I typically err on the side of less fat)
splash of vanilla extract
1 T booze (rum, bourbon, whiskey, scotch)
Stir in:
1/2 pecan pieces
Pour into a greased 8x8 pan, top with a handful of pecans and a sprinkle of brown sugar if desired, and bake in preheated oven for 45min. or until bubbly and "dry" in the center.