posted on Aug, 9 2011 @ 07:24 PM
Pork Tenderloin with Balsamic Glaze and Figs
1 1lb pork tenderloin
1 tbsp olive oil (for rubbing)
½ tsp of dried thyme
¼ tsp salt
¼ tsp pepper
1 white onion, chopped
½ cup of dried figs, roughly chopped
4 tbsp balsamic vinegar
2 tbsp water
2 tbsp honey
1. Preheat oven to 425
2. Rub tenderloin with olive oil. Sprinkle pork evenly with salt, pepper, and thyme.
3. Heat a skillet over medium-high heat
4. Spray with cooking spray. Add pork and onions, cook 2 minutes while turning occasionally, until browned.
5. While pork is browning, roughly chop figs
6. Combine balsamic vinegar, water, and honey. Whisk together and add figs to the bowl
7. When pork is browned remove pan from heat
8. Place pork in a roasting pan or deep baking dish
9. Add fig and honey mixture to the pan- pouring sauce over browned tenderloin
10. Cover pan with foil and bake for 20-25 minutes
11. Let rest for at least 5 minutes before slicing
Use any leftovers on a spinach salad for lunch the next day. I think its too sweet for sandwiches. Can be used for stir fry or won-ton stuffing.
Garlic Mashed Potato’s
6 to 8 large potatoes, peeled and quartered
1 tablespoon salt
4 bay leaves
1 cup heavy cream
1/2 stick (1/4 cup) butter
4 cloves garlic, lightly crushed (Don't over do the garlic on this one.)
3 sprigs fresh thyme
freshly ground black pepper
2 to 3 tablespoons chopped chives
1.Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. 2. Bring to a boil and simmer until the potatoes
are fork tender, about 20 to 30 minutes.
3. Drain well and remove the bay leaves.
4. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves.
5. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl.
6. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy.
7. Season with salt and pepper and gently stir in the chives.
3 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
Pinch red pepper flakes
1 bunch broccoli, trimmed and cut into bite-size pieces
1/2 cup low-sodium chicken broth
1/2 teaspoon kosher salt
Freshly ground black pepper
1. Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds.
2. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes.
3. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes.
Arugula Salad with Dressing
6 cups of arugula
1 cup of hulled and split strawberries
¼ cup of chopped walnuts (Optional)
3 oz of goat cheese, crumbled
¼ cup of balsamic vinegar
1 tbsp honey
⅓ cup of olive oil
salt and pepper to taste
1.Toss together the arugula, strawberries, walnuts, and cheese.
2. For the dressing, whisk together vinegar, honey, olive oil- Add salt and pepper to taste
3. Top the salad with dressing or serve on the side
Dinner rolls if desired, or fresh French bread.
Apple pie, strawberry shortcake, or peach cobbler for dessert. All of these topped with ice cream of course.