What a good dinner tonight and easy to put together. About 40 minutes to cook and maybe another 20 minutes to prep. You can be eating a good dinner in about 1 hour.

Pork Tenderloin
Honey/Dijon Sauce

Brussels Sprouts
balsamic vinegar reduction

Parsley Red Potatoes

2006 Maysara Pinot Noir

The Honey/Dijon is the same sauce that was used with the salmon in an earlier post on this blog. I baked the pork at 370 degrees F until the surfaces were just turning brown. The sauce would also be good with a roasted chicken.
We really like the Brussels Sprouts done this way. The reduced balsamic gives the sprouts a great, non-cabbage, taste. A rather sweet component to the sprouts. And tonight, I added about 1 T of butter to the reduction to slightly thicken the balsamic. Then I tossed the sprouts in the reduction. Yummy!
The potatoes were boiled in a garlic water bath. When the potatoes were drained, I saved the garlic. Heat about 2 T butter in a saucepan. Add Chopped parsley and mix. Add the potatoes and garlic pieces. Toss and serve. The Maysara Pinot Noir,  McMinnville, OR., went extremely well with this dinner. Left-Click the photo to see a larger view. Cheers!