This is a meal from a dinner group we did a while back. I found it in my notes and thought I’d share. Maybe I’ll even try recreating it this weekend. All ingredients are estimates, of course, because cooking is an art (baking is the science).
We started with an Antipasto Tray: cubes of mozzarella and sharp cheddar cheeses, garlic stuffed green olives, black olives, and kalamata olives, salami slices, baby carrots, and ranch and bleu cheese dressings.
Meanwhile, Heather brought a salad that was mixed greens, tomatoes, cheese, and croutons.
And Erin brought French bread with this amazing Parmesan dipping sauce.
Dipping sauce (sorry, I don’t have amounts, just ingredients):
Mix dry ingredients first:
Minced garlic cloves
Salt & pepper
Whisk together olive oil and balsamic vinegar (I think equal parts).
Then give each couple a bowl of the oil mixture. Spoon in as much or as little of the dry cheese mixture as desired, and dip slices of French bread into it.
Mediterranean Pork Tenderloin:
Marinated 3# pork tenderloin in the following combination:
1 small bottle of white wine (Chardonnay, about 1 c.)
1/2 jar of pitted Kalamata olives (with juice)
1/4 c. worchestershire
1 tsp. rosemary
1/2 tsp. each of salt, pepper, thyme
1/4 tsp. celery seed
6 cloves of garlic, minced
1/2 small red onion, finely sliced
4 oz. mushrooms, sliced
The longer you can marinate, the better. I let it set for about 6 hours.
Bake at 350F for 40-50 minutes, until no pink remains but still moist.
Serve with Mediterranean mushrooms over rice.
Saute 8 oz. mushrooms in 2 Tbsp. butter.
Add garlic salt, pepper, rosemary, thyme, and paprika to taste.
We concluded the evening with apple pie and coffee, accompanied with a healthy dose of laughter in finding out that we are all very much alike. Go Northern girls marrying Southern guys! 🙂