November 22, 2024

GCH: What’s on Your Plate? : Cranberry Balsamic Pork Tenderloin

Cranberry Balsamic Pork Tenderloin

Ingredients

1 1/2 tablespoons butter

1 pork tenderloin

1/2 cup chopped onions

1 tablespoon chopped fresh rosemary

1/2 cup chicken broth

1/3 cup canned whole-berry cranberry sauce

1 tablespoon balsamic vinegar

Directions

Preheat oven to 450°F.

Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.

Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes.

Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes.

Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes. Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture.

Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.

Season with salt and pepper.

Slice pork and serve with sauce.

Happy Eating, 

Liz

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Be sure to check out my personal food blog  FRESH-PLATE.COM

GCH:What’s on your Plate? — Old Fashioned Chicken Pot Pie

I get all giddy when the weather starts to turn cooler. My favorite seasons are fall and winter, so I am totally in my element from September to April! I am a huge sucker for comfort food. Roasts, casseroles and other heartier foods is definitely what I prefer. One of my favorite, and a favorite of my family, is chicken pot pie.

The flaky crust and hot,creamy filling loaded with veggies is always a welcome addition to our table. Laden with calories, but good for the soul!  This recipe is very forgiving.You can add any veggies you have on hand. I usually add carrots, peas, green beans, potatoes, broccoli, and onions.  Anything goes. The filling is creamy,thick and perfect to nestle the veggies in . Can easily be doubled. I made 12 of these one year to feed our church congregation. So yummy!

Old Fashioned Chicken Pot Pie by Liz Lanza

OLD FASHIONED CHICKEN POT PIE

Ingredients:

1 Tablespoon butter

2 garlic cloves, minced

1/4 cup diced onion

2/3 cup sliced or diced carrots

1 teaspoon salt (or more, depending on taste)

1/4 teaspoon pepper

1 1/2 cups chicken broth

2/3 cup frozen peas

2/3 cup frozen corn

2/3 cup diced potato

2/3 cups milk

1/2 cup flour

2 cups cubed cooked chicken

1 refrigerated pie crust (from a pack of 2)

Directions:
1. In saucepan on stove top, combine butter, garlic, onion, carrots,potatoes, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots and potatoes are tender

2. When carrots and potatoes are tender, add peas and corn and simmer for about 5 more minutes. Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir.

4. Pour filling into a pie dish.

5. Roll out the pie crust and place over the chicken mixture,sealing the edges.Cut slits in the middle for ventilation.

6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.

 

Happy Eating,

Liz