Pork Tenderloin with Cranberry Relish

Ingredients


For the pork:

• 1 - 2 ½ pound pork tenderloin
  
• 2 tablespoons extra virgin olive oil
  
• Kosher salt and freshly ground pepper

For the Cranberry Relish:

• 1 (12 ounce) package fresh cranberries
  
• 1 cup sugar
  
• 1/3 cup water
  
• 2 teaspoons grated orange zest
  
• 1/3 cup orange juice
  

Directions

1. To prepare the meat, preheat oven to 500 degrees. Place pork tenderloin in glass baking dish lined with aluminum foil. Rub pork with olive oil and sprinkle with salt and pepper. Roast for 25 to 30 minutes, or until internal temperature of meat reaches 160 degrees. Transfer to a cutting board and cover loosely with aluminum foil. Let rest 10 minutes. Slice and serve with cranberry relish.
   
2. To prepare the relish: In a large skillet combine cranberries, sugar, water, zest, and orange juice. Bring to a simmer and cook uncovered over medium heat for 15 minutes, or until cranberries pop and relish has a thickened. Serve warm over pork tenderloin slices. Serves 6 to 8.
   

Recipe adapted from Joy of Cooking

 Pork Chops with Grainy Mustard 
and Cranberry Sauce
recipe adapted from 
Rachael Ray 365: No Repeats

Ingredients

• 1 1/2 c. chicken broth
• 1/2 c. dry white wine
• 1 c. dried cranberries
• 4 tbs. EVOO
• 4 - 1 1/2 inch-thick boneless center-cut pork chops
• 1 tbs. paprika
• salt and freshly ground black pepper
• 1 medium yellow onion, chopped
• 1 tbs. fresh thyme leaves, chopped
• 3 heaping tbs. grainy Dijon mustard
• 1/4 c. almond milk
• 1/4 c. flat-leaf parsley leaves, chopped

Directions

1. Preheat oven to 375 degrees.
2. In a small sauce pot over high heat, combine the chicken broth, wine, and cranberries.  Bring it to a simmer, then turn of the heat and let sit.  Heating the cranberries in the liquids will make them tender and plump.  
3. While the sauce pot with the broth and wine is coming to a simmer, heat a large skillet over medium-high with 2 tbs. EVOO.  Season the chops with paprika, salt and pepper.  Place the chops in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side.  Transfer the chops to a rimmed cookie sheet and place in the oven to finish, 8 to 10 minutes, until the meat is firm to the touch, but not tough.  Remove from the oven and let the chops rest, covered with a piece of aluminum foil, for a few minutes. 
4. While the chops are in the oven, return their skillet to medium-high heat.  Add the remaining 2 tbs. of EVOO, the onions, thyme, salt, and pepper, and cook, stirring frequently, for about 3 minutes.  Add the hot chicken broth, wine and cranberry mixture.  Add the grainy mustard and almond milk.  Bring the mixture to a simmer and cook until slightly thickened, about 4 to 5 minutes.  Finish the grainy mustard and cranberry sauce with parsley.
5. Serve the sauce over the rested pork chops.  Serves 4.

Sauteed Peas with Onions and Mushrooms

Ingredients

• 12 oz. frozen green peas, defrosted
• 5 white button mushrooms, quartered
• 1 Vidalia onion, thinly sliced
• 1 tbs. EVOO
• 1/2 tsp. salt
• 1/4 tsp. black pepper

Directions

1. Heat EVOO in large skillet over medium heat.  Add onions and mushrooms.  Saute until golden brown, about 15 minutes.  Just before serving add green peas and cook until heated through.  Serves 4. 

 Easy Cranberry and Apple Cake

recipe courtesy of Barefoot Contessa  

How Easy Is That?

Ingredients

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• ½ cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest (2 oranges)
• ¼ cup freshly squeezed orange juice
• 1⅛ teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• ¼ pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• ¼ cup sour cream
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
  

Directions

1. Preheat the oven to 325 degrees.
2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
4. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and ⅛ teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.  Serves 6 to 8.

 Wild Rice with Cranberries

recipe adapted from Complete Gluten-Free Cookbook

Ingredients

• 1/2 c. wild rice
• 3 c. GF chicken broth
• 1 c. chopped onions
• 2 c. sliced mushrooms
• 1/2 c. dried cranberries
• 1/2 c. chopped almonds
• 1 tbs. snipped fresh rosemary
• pinch freshly ground black pepper

Directions

1. In a sieve, rinse wild rice under cold running water; drain well.  In a large saucepan, combine rice, broth, and onions. Bring to a boil over high heat.  Reduce heat to medium-low and simmer, uncovered, for 35 minutes.  Stir in mushrooms, cranberries, almonds, rosemary and pepper.  Cover and simmer for 10 minutes, or until rice is soft but not mushy and liquid is absorbed.  Serve hot. Serves 6.  

Mini Meatloaves

recipe adapted from Complete Gluten-Free Cookbook

Ingredients

• 3/4 c. cooked brown rice
• 1/4 c. almond milk
• 2 tbs. ground flaxseed
• 1/4 c. warm water
• 2 onions, finely chopped
• 1 c. diced mushrooms
• 2 tbs. grainy Dijon mustard
• 2 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lbs. ground beef (80/20)

Directions

1. In a large bowl, combine rice and milk.  Let stand for 10 minutes.
2. In a small bowl, combine flaxseed and warm water; let stand for 5 minutes.  Add to rice.  Add onions, mushrooms, mustard, thyme, salt and pepper; mix well.  Using a fork, gently mix in beef. 
3. Spoon mixture evenly into 12 count prepared muffin tin or among 6 ramekins, packing lightly.  Place on baking sheet, as it may bubble over. 
4. Bake in preheated oven for 20 to 25 minutes (if using muffin tin) or 30 to 40 minutes (if using ramekins), or until meat thermometer inserted in a mini loaf registers 160 degrees and meat is no longer pink inside.  Let cooked mini meatloaves stand for 5 to 10 minutes.  Remove from tin, draining off excess liquid. Serves 6.

Sweet Potato Souffles

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 2 cups almond milk
• 2 tbs. maple syrup
• 1 tbs. honey
• 1 tbs. EVOO
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt

Directions

1. Place potatoes in large dutch oven and cover with water. Bring to a boil and reduce heat to medium and simmer for 30 minutes or until tender. Drain and set aside.
2. Heat remaining ingredients in same dutch oven over medium heat. Add potatoes and mash well until all ingredients are blended. Allow to mashed potatoes to thicken. Transfer to ramekins and heat in 300 degree oven for 15 to 20 minutes. Serves 4.
   

Cranberry Pork Chops
recipe adapted from Taste of Home

Ingredients

• 6 bone-in pork loin chops
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 c. cranberry or apple juice
• 2 tbs. Dijon mustard
• 2 tbs. cornstarch
• 1/4 cup cold water
• salt and pepper
  

Directions

1. Season pork chops with salt and pepper. Place pork chops in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, juice, and mustard until smooth; pour over chops. Cover and cook on low for 7-8 hours or until meat is tender. Remove chops; keep warm.
2. In a small saucepan, combine cornstarch and cold water until smooth; gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops. Serves 6.