Menu with a recipe

Happy Valentine's Day! I hope you have some fun plans for this evening, or have already celebrated! We went on a date Saturday night, so we'll be having dinner in tonight. It's always so busy on Valentine's night.

So, here is our menu for this week:

Monday - Herb Crusted Pork Tenderloin, Mashed Potatoes and Gravy, Asparagus and Rolls (a nice Valentine's day dinner)

Tuesday - Club Sandwiches and homemade fries

Wednesday - Chicken Enchiladas and chips and dip

Thursday - Bacon/Tomato Pasta, Caesar salad and garlic bread

Friday - Breakfast Burritos

Saturday - Shish Ka Bobs

Sunday - Chicken Quesadillas

I'm going to give you the recipe to the Herb Crusted Tenderloin. It's absolutely delicious, it seems so fancy and it's the easiest thing you'll make probably.

HERB CRUSTED PORK TENDERLOIN

Ingredients
1 (2-pound) boneless pork tenderloin, with fat left on (the ones that look like a log)
2 teaspoons of salt

2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

Directions
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 20 minutes, then reduce the heat to 425 degrees F and roast for an additional 30 minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.

The cooking times will vary, but it's best to use a thermometer to know when exactly it'll be done, then there's no guessing. Yum! I can't wait to eat it now! :)

(Photo courtesy of foodnetwork.com)