Tom Brady threw three TD passes in the Patriots 59-24 win over the Indianapolis Colts. Luck threw three interceptions.
Gronkowski grabbed two of Brady’s TD passes this week, Edelman was the recipient of the third TD pass and he also added a 68 yard punt return at the beginning of the second quarter. Gostkowski managed to get a field goal through the uprights and the Patriots D had two TD’s of their own. Alfonzo Dennard had an 87 yard interception return for a TD and newbie Aqib Talib had a 59 yard interception return for a TD.
The big news (other than the good defensive work by the Patriots) was that Gronkowski broke his arm late in the game during an extra point play. Lots of people have been critiquing Belichick for leaving him when we were winning by 20+ points but like usual, Belichick doesn’t care and neither do I. It’s their job to PLAY. Besides, when is the last time someone got hurt on an extra point play? The odds were with us.
In my humble opinion, you can’t do better than last year’s Indianapolis food. Last year we had Pork Tenderloin Sandwiches, Indiana Potato Salad and Mustard Vinaigrette Coleslaw. This year we only slightly switched it up. We redid the Indiana Potato Salad (Yum!) but had Maple Mustard Pork Tenderloin Tips instead.
Indiana Potato Salad
8 Large Yukon Gold Potatoes
1 Cup Shredded Mozzarella Cheese
1 Cup Green Onion, chopped
8 Slices Bacon, cooked and crumbled.
½ Cup Mayonnaise
½ Cup Sour Cream
½ teaspoon Seasoned Salt
½ teaspoon Pepper
¼ teaspoon Celery Salt
1. Peel and cube potatoes. Boil for 8 minutes or until slightly tender. Drain and let dry.
2. Preheat oven to 350.
3. In a large bowl, combine Potatoes, Cheese, Onion, Mayonnaise, Sour Cream, Salt, Pepper and Celery Salt Mix well.
4. Pour the Potato mixture into a lightly greased 9x13 pan. Top with Bacon bits and bake for 1 hour or until cheese is browned.
Maple Mustard Pork Tenderloin Tips
1 Pkg Pork Tenderloin Tips (1.5 Lbs)
1 Tablespoon Butter
1 Tablespoon Salt
1 Tablespoon Celery Seed
1 Tablespoon Pepper, divided
½ Tablespoon Dried Thyme
¼ Cup Maple Syrup plus 1 Tablespoon Maple Syrup, divided
¼ Cup Apple Cider Vinegar
4 Tablespoons Dijon Mustard, divided
½ Cup Mayonnaise
1 teaspoon Creamed Horseradish
1. Preheat oven to 375.
2. In a small bowl, combine ¼ Cup Maple Syrup, Apple Cider Vinegar and 2 Tablespoons Mustard. Mix well.
3. Melt butter in a large skillet over Medium High Heat. Season Pork with Salt, Celery Seed, Thyme and half of the Pepper. Add Pork to the pan and cook 2-3 Minutes per side until lightly browned. Remove meat from pan and set aside.
4. Add Maple Syrup mix to pan and cook 5-8 minutes or until reduced by half, stirring frequently.
5. Return Pork to the pan and turn to coat. Place skillet in the oven and cook 10-15 minutes, basting every 5 minutes. Let pork stand 5 minutes before serving.
6. In a small bowl, combine remaining 1 Tablespoon Maple Syrup, 2 Tablespoons Mustard, Mayonnaise, the remaining Pepper and Horseradish. Serve with pork.