Sunday, February 7, 2010

Welcome Guest Blogger Lisa Bork!

For Better Book Cover Today, we welcome mystery author Lisa Bork to the Mystery Lovers’ Kitchen! Lisa’s book, For Better, For Murder, is the first of the Broken Vows series. For Richer, For Danger will be coming out September 2010.

My husband and I used to love to eat out two or three times a week, especially if we were trying a new restaurant. But with the current state of the economy, plus two kids who no longer order from the children’s menu, we eat at home most nights these days.

Now we love trying two or three new recipes each week to see if they are worthy of becoming “old standbys.” This blog is a great discovery for us!

My husband discovered this recipe for pork tenderloin at our grocery store, and we have prepared it for family dinners as well as for dinner parties, always to everyone’s delight. It quickly became an old standby because it tastes delicious, never turns out poorly, and has a heavenly aroma. Applesauce makes a great complement.

Pork Tenderloin with Roasted Stew Vegetablespork tenderloin 001

Serves 3-4

Active Time: 10 minutes

Total Time: 1 hour 15 minutes

1 (1-1/4 to 1-1/2 lbs) boneless pork tenderloin

1 ½ cups small potatoes, halved

1 ½ cups celery cut in one inch pieces

1 ½ cups carrots cut in one inch pieces

2 medium onions, quartered

4 T. pure olive oil

1 T. spicy brown mustard

3 T. unseasoned bread crumbs

Pinch each of dried Tarragon, Basil, Savory, Thyme, Rosemary, Fennel, and Lavender, mixed together

Salt and pepper to taste

Preheat oven to 450 degrees. Place vegetables in shallow baking dish and toss with 3 T. olive oil, salt and pepper. Roast 20 minutes.

Season pork with salt and pepper. Rub with mustard, spice mix, and breadcrumbs until well coated. Place pork on top of vegetables and drizzle with remaining oil. Roast 15 minutes.

Remove pan from oven, turn pork over, and stir vegetables. Reduce oven temperature to 350 degrees and cook pork to internal temperature of 150 degrees, about 20min/lb.

Remove from oven; let rest 15 minutes. Serve with vegetables. Enjoy!

Thanks so much for visiting with us at the Kitchen today, Lisa! You can learn more about Lisa’s books by visiting her website, .


  1. Thanks for visiting us today, Lisa. I love pork tenderloin and this recipe looks great! Sounds like a perfect dinner for this snowy weather we've been having!

    ~ Krista

  2. Love the recipes. It sounds simple enough I could do it, but looks like you worked for hours in the kitchen.

    Thanks ladies for introducing me to another new author with an interesting series to check out.

  3. I like the recipe and it does look simple and easy for me to prepare.

  4. Thanks again for coming by, Lisa! This looks like one my pork tenderloin-loving family will enjoy.


  5. Hi, Lisa: This recipe looks wonderful, especially with all the lovely spices. Congrats on the launch of your series and thanks for hanging out today with us mystery writing cooks!

    ~ Cleo

  6. My family loves pork. This sounds like an easy, all in one dish.

  7. That looks mouth wateringly delish! Thanks for sharing.

  8. Lisa, welcome! Sounds like a yummy dish. thanks for joining us.

  9. Hi, Lisa. I love recipes with potatoes and carrots. This looks like a winner I've got to try!

  10. This is a perfect winter dish, Lisa.
    Thanks for sharing. I love the cover
    of your book -- can't wait to read it!