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Worchestershire/Sambal Marinated Pork Tenderloin

1/4 cup worchestershire sauce
1 tbsp sambal
2 tsp dried thyme or 2 tbsp fresh thyme
pinch cayenne
2 tbsp olive oil
1 tbsp garlic powder
pinch salt and pepper
1 lb pork tenderloin (more or less)

mix all ingredients except pork and stir. Put pork into a ziploc bag and pour marinade over. Marinate for 1 hour to 2 days. Remove pork from marinade and roast in a 400 degree oven until a meat thermometer reads between 160 and 165. The meat will continue to cook while resting. Remove the meat from the oven and wrap in foil and allow to rest for 5-10 minutes so the meat can re-absorb the juices. Slice and serve with whatever the heck you want! It's good anyway.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Marinated Pork Tenderloin w/ garlic roasted asperagus and Thyme, Potato and Tomato Gratin
http://www.whatwereeating.com/recipes/marinated-pork-tenderloin-w-garlic-roasted-asperagus-and-thyme-potato-and-tomato-gratin/

Thyme, Potato, and Tomato Gratin

sweet potatoes
yukon golds
ripe gorgeous tomatoes
1 cup milk
1 tbsp butter
1 tbsp flour
1 1/2 cup shredded sharp cheddar plus extra for cheesey top layer
1 tsp dried thyme or 1 tbsp fresh thyme
truffle oil (optional although recommended)
salt and pepper

Preheat oven to 400 degrees F. Heat a pot of water for par-boiling potatoes. Peel sweet potatoes. Cut sweet potatoes and yukon golds in to 1/4inch thick slices and let sit in a bowl of water so they don't change color. Thickly slice the tomatoes. Salt the water when it comes to a boil, then add the potatoes and cook for 5 minutes. Then drain.

Meanwhile, Heat milk so it feels warm to the touch (I just use the microwave). Melt the better in a small sauce pan over low heat. When melted and bubbly add the flour and thyme. Stir and cook for 30 seconds to 1 minute. YOu do not want the roux to change colors or caramelize. Slowly drizzle in warm milk while continuously stirring. Make sure to completely incorporate each dose of milk before adding more so your sauce does not become lumpy. When all the milk has been wisked in, allow the mixture to come to a boil, then reduce heat and simmer stirring frequently. When the sauce has thickened, removed from heat and add cheese. Stir until cheese has fully melted, season to taste with salt and pepper, and set aside.

Layer cheese sauce and potatoes in ramekins or a casserole dish and place the thick tomato slices on top, drizzle with truffle oil and sprinkle with salt and pepper. Bake at 400 on the top rack for 15 minutes (or until potato is mostly roasted) then sprinkle with more cheese to create a melty gooey top layer! Once the cheese is melty and starts to brown, remove from oven. Serve hot.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Marinated Pork Tenderloin w/ garlic roasted asperagus and Thyme, Potato and Tomato Gratin
http://www.whatwereeating.com/recipes/marinated-pork-tenderloin-w-garlic-roasted-asperagus-and-thyme-potato-and-tomato-gratin/

Lemony Garlic Green Beans

2 cloves garlic (minced into a paste)
1/2 lemon
green beans
2-3 tbsp butter
salt and pepper

Boil green beans in salted water for 4-5 minutes. Drain. Meanwhile saute minced garlic paste in butter over relatively low heat. Squeeze in the juice from half of a lemon (add the zest too if you like). Cook for another minute then toss in green beans and season with salt and pepper. Cook for another 2 minutes then serve hot.

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Marinated Pork Tenderloin w/ garlic roasted asperagus and Thyme, Potato and Tomato Gratin
http://www.whatwereeating.com/recipes/marinated-pork-tenderloin-w-garlic-roasted-asperagus-and-thyme-potato-and-tomato-gratin/