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Thursday, March 29, 2012

Pork Tenderloin with Balsamic Cranberry Sauce

This was a fabulous pork dish. I actually made it around the holidays and the colors and flavors do lend well for a nice holiday dish. But, this is so good that you want to eat it all year long! 

 


Ingredients:
1 cup whole cranberries
1 cup water
2 Tbsp sugar (more to taste, if desired)
1 Tbsp olive oil
1 1/2 lbs pork tenderloin
salt
pepper
1 Tbsp butter
1/2 cup chopped shallot (or onion)
1 clove garlic, minced
1 Tbsp chopped fresh rosemary
1 cup chicken broth
2 Tbsp balsamic vinegar

Directions:
Bring cranberries, water, and sugar to a boil then reduce heat and simmer for about 15 minutes, until the berries are softened and most of the water has cooked off, leaving a homemade cranberry sauce.

Preheat the oven to 400. Add olive oil to an over-proof saute pan (I used a Dutch oven) over medium-high heat. Rinse the tenderloin and pat dry. Season liberally with salt and pepper and place pork in pan. Sear the tenderloin on all sides and place the pan in the oven. Roast until a thermometer placed in the center of the meat registers 155, about 20 minutes. 

When cooked, remove the pork from oven and let rest in the pan for 5 minutes. Transfer to a plate and tent with foil.

Place the pan over medium-high heat and add butter, shallots, and rosemary. Cook until shallots are softened, about 3 minutes. Add garlic and cook for 1 minute. Add broth and cook, scraping up the bits from the bottom and sides of the pan. Add cranberry sauce and balsamic vinegar and bring mixture to a boil. Reduce heat to medium-low and simmer for about 15 minutes, until sauce has thickened.

Slice tenderloin and serve topped with cranberry-balsamic sauce. Garnish with additional rosemary.

Serves: 4

 
 

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Wednesday, March 28, 2012

Recipe Re-Visit: Buffalo Chicken Meatloaf

This is seriously one of my favorite weeknight dinners. It is easy, low-calorie, and super delicious! I have made this a bunch of times now and Casey and I both love it. Try it, you won't be sorry! Here is the original post and recipe.

 
 

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Thursday, March 8, 2012

Recipe Re-Visit: Szechuan Noodles

I made this simple vegetarian meal again with the help of my new mandoline which is a big help with the julienned veggies in this recipe. This is a great dish and an excellent take-to-work lunch. See the original post and recipe here.


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Tuesday, March 6, 2012

Spicy Chicken Rigatoni

This recipe is all over Pinterest but when one of my favorite people and blogger, Mrs. in Training blogged about it I knew I had to try it. Plus, I liked her changes better than the original recipe (which can be found here). The recipe is simple, spicy and delicious. I added plenty of extra red pepper flakes to ours since we like heat and I added a bit more of each of the sauces to make the final product saucier. In the future I think I will make this even easier by just adding pre-cooked shredded chicken instead of cooking the chicken in the sauce.


Ingredients:
1/4 cup olive oil
1 tbsp crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 tbsp chopped garlic
6 oz uncooked chicken, chopped into 1" pieces
1.5 cups bottled marinara sauce
1 cup bottled Alfredo sauce
2 tsp butter1 lb Rigatoni pasta, cooked according to package directions
Additional 1/2 tsp crushed red pepper, for garnish
  • Shredded Parmesan cheese, for garnish

Directions:
Set a large pot of water to boiling for the pasta.

In a saute pan, heat oil over medium heat. Add red pepper, salt, black pepper, and garlic and saute until fragrant about 1 minute. Add chicken and saute briefly to coat in the spices.

Add marinara sauce, then Alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165. While chicken is cooking, cook and drain the pasta.

Remove chicken and sauce mixture from heat, add butter, and stir to incorporate. Combine the cooked pasta and sauce in a large bowl, reserving the majority of the chicken to place on top of the pasta. Garnish with additional red pepper and Parmesan.

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C + C Marriage Factory: March 2012

C + C Marriage Factory