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
Cooking
spray
1
pork tenderloin or 2 ribeye steaks – pre-seasoned with salt and
pepper
2
cups white wine
2
cups cold water
Large
platter
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.
Enjoy!!
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