Sunday, March 20, 2011

Made Dinner for Community


I have been looking forward to the day where I could treat these 5 ladies to a very special dinner, honoring the gift of friendship God blessed us with over 3 years ago.  Each of them are a gift and I would not be a Madeley today if it were not for their encouragement, support, love and loyalty.  
I love you Trac, C, Steph, Linde, & Mere!!


On the Menu:
Pork Tenderloin with Roasted Raspberry Chipotle Sauce
New Potatoes with Roasted Garlic Vinaigrette
Garlic-Herb Pinwheels



Combine the olive oil, rosemary, garlic, salt and pepper in a bowl.  Whisk to blend well.  Place the tenderloin(s) on a baking sheet and rub oil mixture generously all over.  I used foil to protect baking sheet and catch the olive oil mixture.  Broil for 10 minutes on each side.  Transfer to a new dish and bake at 300 degrees for 2 hours.  Serve shredded in cut into slices with Chipotle sauce on the side.




  •  3 tablespoons olive oil, divided
  • 1 1/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 7 garlic cloves unpeeled 
  • 3 pounds small red potatoes, quartered
  • 3 tablespoons minced chives
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
Preheat oven to 400 degrees.  Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan; toss well to coat.  Bake at 400 degrees or 1 hour and 10 minutes or until tinder, stirring after 35 minutes.  Squeeze garlic cloves to extract pulp, remaining 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir will with a whisk.  Add potatoes to bowl; toss well to coat.

recipe courtesy of Cooking Light



  • 1/3 cup chopped mixed fresh herbs (I used chives & parsley)
  • 2 garlic cloves minced
  • 2 tablespoons extra virgin olive oil
  • season with kosher salt & black ground pepper
Preheat oven to 400 degrees.  In a small bowl mix the above ingredients.  On a lightly floured surface, unfold 1 sheet frozen puff pastry, thawed.  Spread pastry with herb mixture and roll up, cutting into 1/4 inch-thick rounds.  Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes.  Let cool on sheet on a wire rack 10 minutes.

recipe courtesy of Martha Everyday

2 comments:

  1. This is BEAUTIFUL! :-) AND I am TOTALLY using some of these recipes this week! :-) YUM!

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  2. Let me know how they turn out. The final pinwheel not pictured (unless you look closely in the tenderloin final pic). They did not turn out like a dinner roll size but more like a "popper". If you try these, I would use pizza crust and not the puff pastry as I think my original roll was not thick enough in diameter. Enjoy!!!

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