Friday's Quick Dine by Nick
1 large bowl
1 baguette – cubed
2 cups radishes – chopped
½ cup fresh dill - chopped
2 packages cream cheese – softened
1 baking dish
1 pork tenderloin or 2 ribeye steaks – pre-seasoned with salt and pepper
2 cups white wine
2 cups cold water
White or red wine
Salad or other side dishes
To start, in a large bowl, combine baguette cubes, radishes, fresh dill, and softened cream cheese. Stir the ingredients until well blended – about 4 minutes – and then refrigerate the mixture.
Next, preheat your oven to 375 degrees F, and then on a baking dish, apply a thin coating of cooking spray. Place a large piece of pork tenderloin in the center of the dish or place 2 ribeye steaks in the center of the dish. Pour on the side of the meat white wine and cold water to aid the cooking process. Place the baking dish in your oven and cook the meat until it is done – about 40 minutes for the pork tenderloin and 15 minutes for each side for the ribeye steaks. DO NOT OVERCOOK THE MEAT. The pork tenderloin should be juicy but not bloody. The ribeye steaks can have a pink center if you like, but both steaks should not be bloody.
Once the meat is done, remove the dish from your oven and let the meat rest for 5 minutes. To serve, transfer the meats to a large platter and top the pork tenderloin or ribeye steaks with the cream cheese mixture. Spread the mixture evenly over the meats and allow the mixture to melt before serving. This dish pairs well with white or red wine and your favorite side dishes.