My theme tonight, SIMPLE and CHEAP! With simple and cheap sometimes we think of blah or at least I do. Well, I am here to change that up for you. This meal took a total of 35 minutes (man, I wish I could get fast enough to make a meal in 30 minutes cause then Rachel Ray better look out as Jen tells me) and cost $16 and some change. Let’s not forget about leftovers or what I consider my lunch.

Pork Tenderloin

1 package of pork tenderloin, which typically contains two in each package

4 tablespoons olive oil

6 cloves of garlic, cracked

4 springs fresh rosemary leaves stripped and chopped

4 springs fresh thyme, leaves stripped and chopped

salt and black pepper

Prehat oven to 500.

Place tender loins on a foil covered cookie sheet that has a rim and coat with olive oil.

Cut small slits into the meat and disperse chunks of cracked garlic into the meat.

In a bowl combine/mix rosemary, thyme, salt and pepper.

Rub the tenderloins with rub.

Place in the hot oven and let cook for 20 minutes. Time to make the mash potatoes.

Simple Mash Potatoes

1 container of pre-made mashed potatoes–Country Crock makes a pretty good one (told you this is simple)

4 cloves of garlic chopped

1 quarter of an onion chopped (I was out of white so I used a red one)

1 tablespoon of butter

3 tablespoons of sour cream

salt and pepper to taste

In a pot on medium heat add onion, garlic, butter, salt and pepper.

Cook until onion has softened and then add the container of mash potatoes.

Cook for 5 minutes and continue to stir. Add sour cream and continue to cook and stir.

Cook for another 2-3 minutes and make sure you keep stirring. Turn off the mash potatoes and let them rest.

Time to make the green beans.

Green Beans with Almonds (the hardest thing in this whole meal to prepare)

Just follow the directions on the box for cooking.  Jen typically will take and cut a slit in the steam pouch to get the water out of the bottom of the bag, and then dump the beans in a bowl with 1 tablespoon of butter, the almonds from the package and salt and pepper.  Mix and serve.

Time to remove the tenderloins from the oven and let them rest (remember cutting into the meat fresh from cooking is a no-no).

Almost done, time to finish this meal off with the Oregano Vinaigrette.

Oregano Vinaigrette

1/4 cup sherry vinegar

1/2 shallot

2 tablepoons dijon mustard

1 teaspoon honey

3/4 cup olive oil

In a bowl add, sherry vinegar, shallots, mustard, honey and oregano.

Whisk together and slowly add olive oil until emulsified.

Now that everything is done, time to assemble the plating. Here is how I did the plating for tonight’s dinner.

So the next time you get that call, hey what do you want for dinner just reply with, “Don’t worry I will take care of dinner tonight.” You will thank me for your next kitchen pass!

Happy Cooking!