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So what is everyone making for Valentine's Day? My menu looks like this:

- roasted tenderloin (I have a recipe that's to die for)
- maple glazed sweet potatoes
- fresh asparagus
- flourless chocolate torte with fresh strawberries

I'm still torn on the potatoes and considering Potatoes Anna, which is a favorite, but it might depend on if I like the asparagus or not. If I don't like the asparagus, I will swap out to balsamic glazed carrots, and then change over to Potatoes Anna so that I don't have 2 sweet sides on the plate.

I prefer to cook for the various holidays, and have found we can have a much nicer and more relaxed dinner at home in our dining room for a lot less cost than going out where the restaurants tend to be crowded and loud, and they treat you like cattle.

So what's on your menu?
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roasted tenderloin (I have a recipe that's to die for)

What is your recipe for the roasted tenderloin if you don’t mind me asking?

Thanks,
A.J.
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I use Alton Brown's recipe https://www.foodnetwork.com/recipes/alton-brown/center-cut-t... with a couple of changes.

I use thyme instead of the cumin. I also add 1 tsp garlic powder.

Remember to take the roast out about an hour or two before cooking to let it come to room temperature.

We like it rare, so I cook it to about 120 for us, and I do 125 to 130 for more medium if we are having company.

It takes about 20 minutes per pound for the roasting time. This is important because I tend to get a 2 to 3 pound roast. So this year, I have an almost 3 pound roast, which will give us great left overs, and so my timing looks like this:

10 minutes for searing
15 minutes to rest
~1 hour for roasting time
30 minutes for resting

So it will take about 2 hours just for the cooking, and I will take the roast out 2 hours before that.

This is more a cooking method than a recipe, but it makes the most amazing roast tenderloin. The meat is pricey (I paid $25/pound for it this morning), but I only make this two or three times a year for special dinners. And even with everything I plan to make, we will come in much less expensive than if we were to go out for the same meal, but we find it a whole lot more relaxing and enjoyable just cooking and having dinner in our dining room.

If you try this, let me know how you like it. It can be a bit intimidating to cook something this expensive, but once you've done it once or twice, you get a bit more confident.
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I'll probably cook some spaghetti and dump Prego sauce on top.

PSU
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I'll probably cook some spaghetti and dump Prego sauce on top.

Don't forget the canned mushrooms!

That's good eating.

Wally
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Don't forget the canned mushrooms!

That's good eating.

And the parmesan cheese flavored sawdust
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All these comments are making me want to give up eating!

I can still remember when my kids were in college and had apartments. They both brought 3 things from home - jarred spaghetti sauce that started as tomatoes and that I put into those jars, real Vermont maple syrup, and a big hunk of Romano cheese which we prefer because it has a stronger flavor than Parmesan. DS used to bring one more thing back to school after he had spent a weekend at home - gallon jugs of water that we filled from our tap because well water is a whole lot better tasting than city water.

And I wonder why my kids are food snobs....
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All these comments are making me want to give up eating!

Don't give up yet. I have pork bellies curing in the refrigerator right now. Next Saturday they go into the smoker. Not everything I do comes out of a jar.

PSU
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