Tonight we serve a traditional 1980’s midwestern dinner, meat, starch, and vegetable. Nothing fancy but filling and maybe even a little healthy. To start, we first made a simple marinade that we probably should have made the night before but wasn’t thinking about it. Then while the meat was marinating made the sweet potatoes. While the meat was resting, we did the green beans.
For the marinade:
- 2 in ginger, grated
- 4 garlic cloves, grated
- 1/4 C honey
- 2 Tbsp mirin
- 2 Tbsp soy sauce
Mix it all up and reserve a little bit to glazed after its done cooking. Put in a ziploc with the pork tenderloin and but it in the fridge while you do everything else.
For the sweet potatoes, preheat the oven to 350 degrees. Scrub the sweet potatoes and jab it with a fork all over so they don’t explode. We put all three in the microwave for 5 minutes. Then put in the oven to finish for about 30 minutes. We think they are done when a paring nice slides easily in.
To cook the pork, put in a 5×9 pan lined with parchment paper (honey is sticky). And put in the oven with the sweet potatoes. Cook until internal temperature of 150. Pull and let rest for about 10 minutes while you get the beans ready.
For the beans, we use the recipe my son developed a couple of Thanksgivings ago. Take a handful of green beans (if you are feeling fancy, use haricot vert) and put in a pyrex loaf pan. Add about 1/2 inch water. Sprinkle with salt and garlic powder. Cover with plastic wrap and cook in microwave for 5 minutes.
Again, nothing fancy but dinner was on the table within an hour of coming home. Sorry about the half eaten plate of food but I was hungry and forgot to take a picture.
Working Dad Cooks 