Side dishes for Pecan crusted pork tenderloin w/red wine mushroom cream sauce?

I am cooking one of my favorite recipes for some special guests. It is a pecan crusted pork tenderloin with a red wine mushroom cream sauce (happy to share if requested). I would like a couple of simple sides to complete the meal Suggestions?|||Caesar sald and oven roasted potatoes (toss in oil seasoned with salt and pepper then put in a heavy oven proof pan and roast alongside your meat until crispy). I think these simple dishes would go well with your rich and delicious sounding main dish. I serve these sides with my herb crusted pork tenderloin with green peppercorn sauce. Also sometimes toasted asparagus. Roll fresh, dry spears in melted butter or oil and sprinkle with 1/2 crumbs, 1/2 parmesan mix. Put in oven while cooking meat until just tender enough to pierce with a fork.|||Steamed green vegetable (broccoli, asparagus, etc.) and maybe a rice pilaf or garlic mashed potatoes.|||potatoes roasted in the oven with olive oil salt and pepper, finely chopped garlic and rosemary





carrots in a butter sauce|||I'd love that recipe -- Sounds wonderful! A couple of side dish suggestions:





Zucchini Gratin





6 tablespoons (3/4 stick) unsalted butter, plus extra for topping


1 pound yellow onions, cut in 1/2 and sliced (3 large)


2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)


2 teaspoons kosher salt


1 teaspoon freshly ground black pepper


1/4 teaspoon ground nutmeg


2 tablespoons all-purpose flour


1 cup hot milk


3/4 cup fresh bread crumbs


3/4 cup grated Gruyere





Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.


Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.





--The Barefoot Contessa Cookbook


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Herbed Risotto





1陆 cup(s) Arborio Rice


3/8 cup(s) Finely Chopped Onion


1陆 clove(s) Finely Chopped Garlic


1陆 Tbsp Fresh Chopped Parsley


3/4 cup(s) Heavy Cream


3/4 cup(s) Grated Parmesan Cheese


3/8 cup(s) White Wine


Salt and Black Pepper to taste


4陆 cup(s) Chicken Broth (simmering)


1陆 Tbsp Fresh Chopped Oregano


1陆 Tbsp Fresh Chopped Basil


3 Tbsp Olive Oil





Procedures


In a medium pan heat olive oil and cook onion and garlic until it starts to soften (about 2 minutes).





Add rice and stir until the rice is well coated with the oil.





Pour in the white wine and stir rice until wine is absorbed.





Add 1 cup of the chicken broth and stir the rice constantly until the broth is absorbed.





Continue adding the broth one ladle at a time allowing the rice to absorb it but not completely dry.





The rice is finished when it has a creamy consistency and is tender with a bite (similar to pasta).





Reduce heat to low and add in the heavy cream, parsley, basil, oregano and grated Parmesan cheese.





Mix well and season with salt and pepper.





Remove from heat and transfer to serving dish. Top with extra Parmesan cheese. Serve immediately.





Serves 6.





--Olive Garden website


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POTATO GRATIN WITH FRESH HERBS





3 lbs. russet potatoes, peeled and cut into thin rounds


2 Tbsp. butter


1 1/4 cups whipping cream**


1 1/4 cups whole milk


1/2 grated parmesan cheese


1/2 cup chopped fresh chives (1/4 cup dry)


2 tsp chopped fresh thyme (heaping 1/2 tsp. dry)


1 tsp kosher salt


1/2 tsp FGBP





Preheat oven to 400掳F. Grease an 8x8x2-inch glass baking dish with cookign spray or butter.





Place cream, milk, cheese, chives, thyme, salt, pepper and butter in large Pyrex measuring cup or bowl; nuke on high for 5 minutes.





Meanwhile, place potatoes in greased dish, overlapping top layer of potatoes in pretty pattern, if desired. Pour hot milk mixture over potatoes, jiggling dish to coat potatoes completely. Cover dish tightly with foil.





Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is golden, about 15 minutes more. Let potatoes stand about 10 minutes before serving, if you have the time. Serves 8.





**Oftentimes, I will also use canned evaporated milk (not sweetened condensed) instead of whipping cream to cut back on fat and calories.


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Garlic Sauteed Spinach





1陆 pounds baby spinach leaves


2 tablespoons good olive oil


2 tablespoons chopped garlic (6 cloves)


2 teaspoons kosher salt


3/4 teaspoon freshly ground black pepper


1 tablespoon unsalted butter


Lemon


Sea or kosher salt, optional





Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.





In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.





--Ina Garten


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Roasted Asparagus with Lemon





A wonderful sign of spring, asparagus is at its best between March and May. Choose spears with bright green stalks and purple-tinted tips. If you do not plan to cook the asparagus immediately, stand the spears upright in a pan filled with 1 inch of water and refrigerate.





2 lb. asparagus


1/4 cup extra-virgin olive oil


2 garlic cloves, minced


Zest of 1 lemon


Salt and freshly ground pepper, to taste


1 lemon, cut into 8 wedges





Position a rack in the upper third of an oven and preheat to 450掳F.





Snap off the tough stem ends from the asparagus spears and discard. Arrange the spears on a baking sheet.





In a small bowl, whisk together the olive oil, garlic and lemon zest. Brush the asparagus evenly with the oil, turning the spears to coat well, and season generously with salt and pepper. Arrange the lemon wedges around the asparagus.





Bake until the asparagus is tender and just turning golden, 6 to 8 minutes. Transfer the asparagus to a warmed serving platter and drizzle with the pan juices. Serves 8.





--Williams-Sonoma|||Fettucine. Or angel hair pasta. Roasted red potatoes, with baby carrots and seasoning. Or cut up different types of squash and season and roast in oven.|||A simple orzo with parsley, sauteed fennel and leeks. Your main dish sounds rich, so I would go light with the side.|||Mashed sweet potatoes!|||Try Wild Rice and mushrooms, Steamed Asian Vegtables|||I like steamed stringbeans.|||Try buttered egg noodles which can go with the cream sauce. And then a nice vegetable such as green beans with a little lemon, peas, honey carrots. All of these go well with the noodles. If you don't serve noodles then try sweet potatoes with brown sugar/cinnamon, Brussels sprouts with brown butter, and my favorite, spiced apples. The lighter version with noodles plays against the pork and cream. The second option is more wintry with the root vegetables and spices. I say go for the second option. Enjoy!!