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Recipes
Mustard-Crusted Pork Tenderloins
By Gina G
1. Set oven to 400 degrees
- 2 (1 lb) pork tenderloins (about 1-pound each)
- salt and pepper 3/4 cup Dijon mustard
- 3 cups lightly toasted breadcrumbs (use fresh breadcrumbs measure 2 cups before toasting)
- 1 -2 tablespoon minced fresh garlic or 1 -2 teaspoon garlic powder
- 1/4-1/2 teaspoon dried rosemary or 2 tablespoons fresh rosemary
- cooking spray
Chile Gravy for Enchiladas
By Gina G
This chile gravy is a Tex-Mex staple
- 3 whole ancho chiles, seeded and stemmed
- 3 cups vegetable broth
- 1/4 medium white onion, coarsely chopped (about 1/3 cup)
- 6 tablespoons vegetable oil
- 4 medium garlic cloves, minced
- 6 tablespoons all-purpose flour
- 1 tablespoon ancho chile powder
- 2 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano