1 (4 pound) package pork tenderloin halves
1 (8 ounce) package dry Ranch-style dressing mix
1/4 cup white wine
salt and freshly ground pepper to taste
1 (12 fluid ounce) can or bottle wine
1/2 teaspoon extra virgin olive oil
pork casserole mix
1 cup water
1 cup margarine, softened
16 slices frozen hash brown potatoes
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart, nonporous dish, combine the pork, dry Ranch-style dressing mix, white wine, salt and pepper. Lightly saute over medium-high heat until all the liquid is absorbed. Remove from heat.
To make potato wedges: In a small bowl, whisk together margarine and milk until smooth.
Pour marinade over potatoes and drizzle over vegetables. Place covered in shallow baking dish, and bake 30 minutes, until tender without browning.
To make sauce: In a large saucepan over medium heat, combine the wine and oil; bring to a boil, then reduce heat and simmer until thickened. Simmer for about 3 minutes, then stir in salt, pepper and potatoes. Continue stirring until potatoes and potatoes are tender.
This was fast, simple and delicious. I shared it with my fiance whom I met on OkCupid. He loved it! Shared it with my mom who also made NOISES. They are such a big part of my life. I added these after I made the first two pot roasts (before she knew what she was doing)....her , and then my 5 yr old (who doesn't cook!). I didn't change a thing, except perhaps used a little oil instead of butter. I hope you enjoy as my family did....
Easy and delicious - a great side dish for steakh and mushrooms! I accidentally left my foil packet outside the recipe box, so it is a little bit crispy around the edges. Keep an eye on it so it doesn't get too crispy.
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