MINI-MENUS: Valentine dinner begins with pork tenderloin

Pork Tenderloin with Dijon Marsala Sauce

2 pork tenderloins

4 Tbsp. Dijon mustard

1 Tbsp. oil

2 Tbsp. butter

2 shallots, minced

1 cup Marsala wine

1 Tbsp. Dijon mustard

1 cup heavy cream

Preheat oven to 350. Coat pork tenderloins generously with mustard. Oil a 9 x 13 inch baking dish.

Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.

Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.

Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.

Slice pork, and place on a serving dish. Spoon sauce over meat and serve. Serves 6.

Mushroom Rice Pilaf

3/4 cup chopped green pepper

1/4 cup chopped onion

2 Tbsp. butter

3 (8 oz.) cans mushroom stems and pieces, drained

2 cups water

1 cup uncooked long grain rice

1 Tbsp. chicken bouillon granules

1 Tbsp. dried parsley flakes

1/8 teaspoon salt

Dash pepper

In a saucepan, sauté green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender. Serves 6.