Edible Playdough
1 white cake mix
1 stick margarine at room temperature
2-3 Tbsp water
Mix cake mix and butter. Add water 1 teaspoon at a time until you've reached desired consistency. (I used exactly 2 T). If you get it too sticky, you could add flour. Add food colorings and enjoy. Store in ziploc bags in the fridge (if there's any left).
Pesto Crusted Pork Tenderlion
1 pork tenderlion, trimmed of visible fat
1/4 cup classic pesto
canola oil
1 cup chicken broth
1 Tbsp butter
Preheat oven to 375 degrees. Coat pork tenderlion with pesto sauce on all sides. Add canola oil to a large saute pan and heat over medium high heat until just smoking. Add tenderlion to the pan and sear the meat on each of the 4 sides until nicely browned (about 2-3 minutes each side).
Transfer meat to baking dish and place in oven. Bake until a meat thermometer placed into thickest part of meat registers 150 degrees. (They said this would take 10-15 minutes, but mine took over 25 minutes before it read 150 and the pink was gone).
While meat is cooking, make a little pan sauce by adding 1 cup chicken broth to the drippings in the pan you used to brown the meat. Scrape sides to get all brown bits to loosen from bottom and sides of pan. Bring to a boil, then reduce heat and let simmer until sauce reduces by about half, stirring occassionally. Taste sauce and season as needed. Add butter and whisk until melted and combined. Strain through mesh sieve to remove the large bits.
Cut pork into 1 1/2 inch thick medallions. Place on plates and drizzle with the pan sauce.
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All of us liked this dish, even my 5 year old son. It was quick and easy. I'm always up for new recipes if any of you have a good one.
