My Mother’s Day weekend: recipe for pork tenderloin with apricot glaze, roasted potatoes and carrots + a trip to a local Texas winery

Mother's Day Meal

I had a wonderful, relaxing weekend at home with my mother. I wanted to do something special for her so I decided to make her favorite meal of pork and potatoes. Luckily I had Richard to help add his special touch to the recipes. The recipes made a lot of food, and it was a good thing we made a lot because a lot of the family ended up coming over, along with a few neighbors. I really think all the pieces of this meal went together perfectly, the apricot glaze went along well with the fruity salad, which were complemented by the savory potatoes. This is a meal I would definitely make again.

Also, what made the weekend so special was my visit to the Messina Hoff winery in Bryan. My mom went to a Mother’s Day lunch with my Mimi and aunt, along with a group of their friends, so Richard and I decided to explore the winery. I had always passed the sign on my way in from Dallas, but never could have imagined this little gem that was tucked way back there! Richard and I had talked about taking a tour of the Texas wineries near Fredericksburg, but thought this was a good introduction. We bought four of their wines because I had to get a bottle of white for my mom, and a spicy Zinfandel for my aunt since she just got a new grill. The red wine will go perfectly with some red meats she will cook up on there this summer. Richard also really enjoyed their Primitivo Zinfandel and bought a bottle of that. We tried three of their whites and six of their reds. I have to bring my mom back there some time!

Here are the recipes for the meal we made:

Pork tenderloin brine


  • 2 pork tenderloins
  • 2 tablespoons garlic salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons whole grain mustard
  • 1/2 cup red wine vinegar (we used red wine that had been open for a while and was no longer drinkable
  • 1 tablespoon thyme
  • 1 tablespoon rosemary

Instructions: Prepare the brine for the pork tenderloin by combining all of the above ingredients into a bowl with the pork, cover, and let sit overnight.

Pork tenderloin Pork tenderloin with bread crumbs and whole mustard seed


  • 3 tablespoons whole grain mustard
  • 1 cup bread crumbs (can make your own by toasting bread that has been out for a while and crumbling up into fine bread crumbs)
  • 2 cloves garlic
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 teaspoon each salt and pepper


Coat pork tenderloins in more of the whole grain mustard then coat in bread crumb mixture with the remaining ingredients above (the mustard helps keep the bread crumbs on it).

Apricot glaze (for the pork) Apricot glaze


  • 4 apricots, chopped
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • juice of two limes

Instructions: Cook apricots in oil, then add a bit of white wine and simmer for 30 minutes. Add the lime juice and serve as a topping for the pork tenderloin.

Spring salad with grapes, melon, beets and candied pecans Grape beet and melon salad with candied pecans


  • one package of spring mix lettuce
  • 1 cup grapes, halved
  • 1 cup watermelon, diced
  • 1 cup cooked beets, diced
  • 1 cup candied pecans

Instructions: To prepare the candied pecans, mix the following ingredients so the pecans are well coated.

  • 1/4 cup butter (or 2 oz) at room temperature so it’s soft enough to blend with ingredients
  • 1/4 brown sugar
  • 1 tablespoon salt
  • honey
  • 2 cups pecans

Then bake in oven at 400 degrees until caramelized brown, or about 20 minutes, so they look like this:Candied pecans

For the beets, bring a pot of water to a boil, add the beets and reduce to low and let simmer for 45 minutes or until beets are fully cooked. Let them cool off before peeling and chopping for the salad. Toss all ingredients together in a large bowl with the raspberry vinaigrette dressing.

Salad dressing


  • 1 cup frozen raspberries
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar

Instructions: Blend the ingredients in a blender or use an immersion blender to puree, then serve over the salad.

Carrots Roasted carrots


  • 3 pounds carrots, peeled
  • 1 garlic clove, chopped
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/4 cup chopped fresh parsley

Instructions: Preheat oven to 350 degrees and grease a 9×13 inch baking pan. Toss carrots with garlic, paprika, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add to the baking pan, cover tightly with foil, and roast for 30 minutes. Uncover the roast an additional 20 minutes longer or until carrots are tender.

Potatoes Roasted potatoes with thyme and rosemary


  • 2 pounds red potatoes, cut into quarters
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh rosemary
  • 1 tablespoon fresh thyme

Instructions: Preheat oven to 450 degrees F (250 degrees C). Grease a pan and turn the stove on medium-high heat. Pan fry the potatoes to sear the edges, and cooke for about a minute. You may have to do this in batches. Place potatoes in a large roasting pan and toss with more oil, salt, pepper, thyme and rosemary until evenly coated. Spread out potatoes in a single layer. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Here are some more photos of the flowers I got for my mom, and the Messina Hoff winery. Flowers Mother's Day Messina Hoff Wine Tasting Richard Messina Hoff Messina Hoff Vineyards Us at Messina Hoff Messina Hoff Zinfandel


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s