Why do I do this to myself? Why have I declared Thursday my night to do as much as I can?
You see, I leave my place around 6:15 every morning. It's a short drive to work and I'm usually there between 6:30 and 6:40. I don't have to be there until seven but ask anyone who knows me about me being early...it's a curse. So I left the office around 3:45 and stopped on my way home to pick up something for my Halloween costume.
Home by 4:30. Sit down and give Prissy her cuddle time. Then the cooking began. First I made the White Chocolate Chunk cookies featured below. Then I browned a pound of ground beef. Cleaned the kitchen. Made the Yogurt Marmalade Cake from The Pioneer Woman. Cleaned the kitchen. Diced a red bell pepper. And assembled the rest of the ingredients I need to make soup in my crock pot at work tomorrow.
We were going to have a chili cook-off. But someone complained that they didn't like chili. So then it was going to be a soup/chili cook-off. Then it became a Crock-pot extravaganza. Then it became a "bring what-ever the hell you feel like" kind of thing.
Over 60 people in the group and there are 13 people who have signed up. Anyway, I'm making Cheeseburger Soup. To the ground beef and red bell peppers, I'll add chicken stock, milk, seasoning, Velveeta, and dice potatoes and let the crock-pot do it's thing. It should be good with chili, meatballs, cocktail wieners, queso dip, vegetable soup, chips, sodas, cake, and plates, cups, and napkins.
Now I must go to bed. Methinks I might be tired.
Thursday, October 30, 2008
Christmas Cookie Bake-a-long White Chocolate ChunkCookies
This week on the Contessa's Kitchen board bake-along we tried White Chocolate Chunk Cookies, selected by Kim. These reminded me of a Christie's Cookies offering and that is, to quote Martha Stewart, a good thing.
Masterpiece White Chocolate Chunk Cookies
2 sticks (230 grams) unsalted butter, (16 tablespoons)
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons Bailey’s
3 cups cake flour (or sub, see bottom)
1 teaspoon baking soda
1/2 teaspoon salt (3/4 teaspoon if using unsalted butter)
1 cup chopped macadamia nuts, lightly toasted before chopping
9 ounces chopped up white chocolate
Preheat oven to 375 degrees F. In a mixing bowl, cream butter and both sugars. Beat in eggs, vanilla and Baileys. Stir or sift together cake flour, baking soda and salt. Stir in nuts and white chocolate.
Drop dough by rounded tablespoons onto a parchment or “Reynolds Release” lined pan. Bake for 11-13 minutes. (As you can see, I followed the advise of my fellow Contessa's and rolled these into balls. I also refrigerated the dough before baking.
Makes 4 dozen
Okay. I had one. Maybe two. The rest are going to a Halloween Party tomorrow night.
All I can say is, OMG!
Masterpiece White Chocolate Chunk Cookies
2 sticks (230 grams) unsalted butter, (16 tablespoons)
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons Bailey’s
3 cups cake flour (or sub, see bottom)
1 teaspoon baking soda
1/2 teaspoon salt (3/4 teaspoon if using unsalted butter)
1 cup chopped macadamia nuts, lightly toasted before chopping
9 ounces chopped up white chocolate
Preheat oven to 375 degrees F. In a mixing bowl, cream butter and both sugars. Beat in eggs, vanilla and Baileys. Stir or sift together cake flour, baking soda and salt. Stir in nuts and white chocolate.
Drop dough by rounded tablespoons onto a parchment or “Reynolds Release” lined pan. Bake for 11-13 minutes. (As you can see, I followed the advise of my fellow Contessa's and rolled these into balls. I also refrigerated the dough before baking.
Makes 4 dozen
Okay. I had one. Maybe two. The rest are going to a Halloween Party tomorrow night.
All I can say is, OMG!
Thursday, October 23, 2008
Barefoot Blogger..Veggie Pot Pie and an Apology
I'm reversing the order on my post today. You see, it's time for the Barefoot Bloggers again and this week's recipe was chosen by Deb at Kahakai Kitchen. I'm sure this recipe, as written, is fabulous.
Vegetable Pot Pie
12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls or 1 large baker. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet, lined with foil, and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Mine, not so much. I apologize to Ina and the Barefoot Bloggers; I've been having a really blond week and it definitely showed in this dish.
First...fennel. After three trips to the market with a list I still managed to forget the fennel.
Second...asparagus. I like it, don't love it. I refused to buy a huge bundle for the little bit of it I would use.
Third...flour. I don't know how it happened, but I picked up whole wheat flour instead of unbleached flour. And then I had another brain fart and didn't even think about using the self-rising flour and not using the baking powder. (Really big blond day!)
Fourth...Pernod. Ina, really? I am a non-drinker with a cabinet full of liquor as it is. I'm not buying Pernod. Especially since I forgot the fennel.
So. I made the white sauce with sliced cremini mushrooms. Not a lot of flavor, but I love my 'shrooms. And I used brandy
So far, so good.
I used green beans instead of asparagus. Bland, but who doesn't love green beans?
I made half the recipe, so I used an 8 x 8 dish.
I've said it before and I'll say it again...I just can't make pretty food! This is an embarrassment. I'm airing all of my flaws so that you won't make the same mistakes, dear reader.
The colors are great, aren't they? Unfortunately, the flavor was bland and the crust was dry and flavorless.
So what have we learned from this? Fennel and asparagus are important in veggie pot pie and whole wheat flour makes a sucky topping.
To see how well the other Barefoot Bloggers did, click here...I'm sure you will be impressed. Please don't judge by me and my feeble attempts.
Vegetable Pot Pie
12 tablespoons unsalted butter (1 1/2 sticks)
2 cups sliced yellow onions (2 onions)
1 fennel bulb, top and core removed, thinly sliced crosswise
1/2 cup all-purpose flour
2 1/2 cups good chicken stock
1 tablespoon Pernod
Pinch saffron threads
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons heavy cream
1 1/2 cups large-diced potatoes (1/2 pound)
1 1/2 cups asparagus tips
1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
1 1/2 cups peeled, 3/4-inch-diced butternut squash
1 1/2 cups frozen small whole onions (1/2 pound)
1/2 cup minced flat-leaf parsley
For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.
Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls or 1 large baker. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet, lined with foil, and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Mine, not so much. I apologize to Ina and the Barefoot Bloggers; I've been having a really blond week and it definitely showed in this dish.
First...fennel. After three trips to the market with a list I still managed to forget the fennel.
Second...asparagus. I like it, don't love it. I refused to buy a huge bundle for the little bit of it I would use.
Third...flour. I don't know how it happened, but I picked up whole wheat flour instead of unbleached flour. And then I had another brain fart and didn't even think about using the self-rising flour and not using the baking powder. (Really big blond day!)
Fourth...Pernod. Ina, really? I am a non-drinker with a cabinet full of liquor as it is. I'm not buying Pernod. Especially since I forgot the fennel.
So. I made the white sauce with sliced cremini mushrooms. Not a lot of flavor, but I love my 'shrooms. And I used brandy
So far, so good.
I used green beans instead of asparagus. Bland, but who doesn't love green beans?
I made half the recipe, so I used an 8 x 8 dish.
I've said it before and I'll say it again...I just can't make pretty food! This is an embarrassment. I'm airing all of my flaws so that you won't make the same mistakes, dear reader.
The colors are great, aren't they? Unfortunately, the flavor was bland and the crust was dry and flavorless.
So what have we learned from this? Fennel and asparagus are important in veggie pot pie and whole wheat flour makes a sucky topping.
To see how well the other Barefoot Bloggers did, click here...I'm sure you will be impressed. Please don't judge by me and my feeble attempts.
Tuesday, October 21, 2008
Operation Baking Gals Now Recruiting
I volunteered this month to host a soldier on Operation Baking Gals and now I'm asking everyone I know (and everyone I don't know) to volunteer. This month I'm hosting "Uncle Willy". Though I've never met him, he sounds like someone I would love to meet and get to know.
Uncle Willy (everyone calls him that) is in the reserves and his unit was called to active duty in April 2008. They are scheduled to be in Iraq until next October 2009.
He is from Pittsburgh, PA. He has two daughters (21 and 14), a son (3), a granddaughter (3), and a grandson (2).
He’s a fun loving guy who rides motorcycles and loves electronic gadgets. He is always willing to help out his friends. He has been known to “work” for chocolate chip cookies!
Please contact me if you are interested in supporting our troops thru Operation Baking Gals and would like to send something to Uncle Willy.
And check the link to Operation Baking Gals on the sidebar to see what other bakers are doing.
Uncle Willy (everyone calls him that) is in the reserves and his unit was called to active duty in April 2008. They are scheduled to be in Iraq until next October 2009.
He is from Pittsburgh, PA. He has two daughters (21 and 14), a son (3), a granddaughter (3), and a grandson (2).
He’s a fun loving guy who rides motorcycles and loves electronic gadgets. He is always willing to help out his friends. He has been known to “work” for chocolate chip cookies!
Please contact me if you are interested in supporting our troops thru Operation Baking Gals and would like to send something to Uncle Willy.
And check the link to Operation Baking Gals on the sidebar to see what other bakers are doing.
Thursday, October 16, 2008
Barefoot Blogging Bonus Recipe--Easy Cheese Danish
The Barefoot Bloggers cook Ina Garten recipes the 2nd and 4th Thursday of every month, but we also have a bonus recipe selected by the person who sends the most visitors to the Barefoot Bloggers site. This month's bonus recipe was selected by Val of More Than Burnt Toast and it included two of my favorite things...cream cheese and puff pastry. To quote Ina, "how could that be bad?"
Easy Cheese Danish
by Ina Garten
Barefoot Contessa at Home
8 oz cream cheese at room temperature
1/3 cup sugar
2 extra large egg yolks
2 tablespoons ricotta cheese
1 tsp pure vanilla extract
1/4 tsp kosher salt
1 tbs grated lemon zest (2 lemons)
2 sheets frozen puff pastry defrosted
1 egg beaten with 1 tbs water for egg wash
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachement and cream together until smooth. With the mixer on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Do not whip!
Unfold one sheet of puff pastry onto a lightly floured board and roll it slightly with a lightly floured rolling pin until it's a 10 x 10 inch square. Cut the sheet into quarters with a sharp knif. Place a heaping tbs of cheese filling into the middle of each of the 4 squares.
Brush the borders of each square with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and golden brown. Serve warm.
Now, confession time. I didn't feel like zesting two lemons so I only did one. It was fine. I sprinkled the tops of the Danish with turbanado sugar before baking just for the heck of it. Fine. Extra large eggs?!! Ina..really...I used large. Fine. And finally...I fell asleep on the couch while they were cooking and did not rotate the pan. See for youreself.
I can't help but ponder the purpose of the ricotta in this recipe, but no matter. It tastes wonderful and like all of the recipes we've tried so far, it was deceptively easy for something so lovely.
To see what the other Barefoot Bloggers have to say about this recipe, click here.
Easy Cheese Danish
by Ina Garten
Barefoot Contessa at Home
8 oz cream cheese at room temperature
1/3 cup sugar
2 extra large egg yolks
2 tablespoons ricotta cheese
1 tsp pure vanilla extract
1/4 tsp kosher salt
1 tbs grated lemon zest (2 lemons)
2 sheets frozen puff pastry defrosted
1 egg beaten with 1 tbs water for egg wash
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachement and cream together until smooth. With the mixer on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Do not whip!
Unfold one sheet of puff pastry onto a lightly floured board and roll it slightly with a lightly floured rolling pin until it's a 10 x 10 inch square. Cut the sheet into quarters with a sharp knif. Place a heaping tbs of cheese filling into the middle of each of the 4 squares.
Brush the borders of each square with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan and refrigerate the filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and golden brown. Serve warm.
Now, confession time. I didn't feel like zesting two lemons so I only did one. It was fine. I sprinkled the tops of the Danish with turbanado sugar before baking just for the heck of it. Fine. Extra large eggs?!! Ina..really...I used large. Fine. And finally...I fell asleep on the couch while they were cooking and did not rotate the pan. See for youreself.
I can't help but ponder the purpose of the ricotta in this recipe, but no matter. It tastes wonderful and like all of the recipes we've tried so far, it was deceptively easy for something so lovely.
To see what the other Barefoot Bloggers have to say about this recipe, click here.
Wednesday, October 15, 2008
Christmas Cookie Bake-a-long...My First Biscotti
I am not a great fan of biscotti but, admittedly, I've only had it a couple of times and it was at Starbucks or Seattle's Best...not homemade. And I certainly never tried making it. But when it was chosen for our Christmas Cookie Bake-a-long on the CK board, I thought "why not?"
Candied ginger, that's why not. My local supermarkets didn't carry it so I called the Publix in the next town. They had it with the holiday specialties and didn't have it out, but would be happy to get it for me. I love Publix.
So, candied ginger in hand this afternoon, I set about making Triple Ginger Biscotti. This was an easy recipe, and quite tasty. I just don't know if I did it right or not. They look smaller than those I've seen in the stores, and not as rounded.
It is from "The Good Cookie" by Tish Boyle.
Triple-ginger pecan biscotti
1-3/4 cup all purpose flour
1 tsp. baking powder
3/4 tsp. ground ginger
1/4 tsp. salt
pinch of freshly ground black pepper
5 Tbl. unsalted butter, softened(I used salted)
1 cup granulated sugar
2 large eggs
1 Tbl. peeled and finely grated fresh ginger
1 tsp. vanilla extract
1/3 cup chopped crystallized ginger
1 cup pecans-chopped
1. Position two racks near the center of the oven and preheat the oven to 325F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, ground ginger, salt and pepper. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar until well blended. About l minute. Beat in the eggs, one at a time, beating well after each. Beat in the fresh ginger and vanilla. At low speed, add the flour mixture, mixing just until blended. Stir in the crystallized ginger and pecans and mix until combined.
4. Scrape the dough out onto a floured work surface and gather it into a disk (the dough will be quite sticky). Divide the dough in half. Sprinkle the surface with more flour and shape each piece into a 12-inch log. Transfer the logs to one of the prepared baking sheets, spacing them about 3 inches apart. With the heel of your hand, flatten the logs slightly, until they are 2 inches wide. Place the baking sheet on the upper oven rack and bake for 35 minutes, or until the logs just start to brown lightly. Set the baking sheet on a wire rack and cool for 10 minutes. Reduce oven temperature to 300 degrees.
5. Slide a spatula under each log to loosen it from the parchment paper. Carefully transfer the logs to a cutting surface. Line the baking sheet with clean parchment paper. Using a serrated knife, cut the logs on the diagonal into 1/2-inch slices. Arrange the slices cut side down and 1/2-inch apart on the two baking sheets. Bake for an additional 18 to 22 minutes, switching the position of the baking sheets halfway through baking, until the biscotti are dry and barely beginning to color around the edges. Transfer the cookies to wire racks and cool completely.
I used toasted pecans because a few weeks ago I toasted too many for another recipe and I had them already chopped and a perfect cup. I'm glad I did; I loved the taste of the toasted nuts.
The taste was great. These are far milder than ginger snaps, more mellow. So I may now be a biscotti convert. But tell me, seriously...I'm not begging for strokes here...do they look okay?
Candied ginger, that's why not. My local supermarkets didn't carry it so I called the Publix in the next town. They had it with the holiday specialties and didn't have it out, but would be happy to get it for me. I love Publix.
So, candied ginger in hand this afternoon, I set about making Triple Ginger Biscotti. This was an easy recipe, and quite tasty. I just don't know if I did it right or not. They look smaller than those I've seen in the stores, and not as rounded.
It is from "The Good Cookie" by Tish Boyle.
Triple-ginger pecan biscotti
1-3/4 cup all purpose flour
1 tsp. baking powder
3/4 tsp. ground ginger
1/4 tsp. salt
pinch of freshly ground black pepper
5 Tbl. unsalted butter, softened(I used salted)
1 cup granulated sugar
2 large eggs
1 Tbl. peeled and finely grated fresh ginger
1 tsp. vanilla extract
1/3 cup chopped crystallized ginger
1 cup pecans-chopped
1. Position two racks near the center of the oven and preheat the oven to 325F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, ground ginger, salt and pepper. Set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar until well blended. About l minute. Beat in the eggs, one at a time, beating well after each. Beat in the fresh ginger and vanilla. At low speed, add the flour mixture, mixing just until blended. Stir in the crystallized ginger and pecans and mix until combined.
4. Scrape the dough out onto a floured work surface and gather it into a disk (the dough will be quite sticky). Divide the dough in half. Sprinkle the surface with more flour and shape each piece into a 12-inch log. Transfer the logs to one of the prepared baking sheets, spacing them about 3 inches apart. With the heel of your hand, flatten the logs slightly, until they are 2 inches wide. Place the baking sheet on the upper oven rack and bake for 35 minutes, or until the logs just start to brown lightly. Set the baking sheet on a wire rack and cool for 10 minutes. Reduce oven temperature to 300 degrees.
5. Slide a spatula under each log to loosen it from the parchment paper. Carefully transfer the logs to a cutting surface. Line the baking sheet with clean parchment paper. Using a serrated knife, cut the logs on the diagonal into 1/2-inch slices. Arrange the slices cut side down and 1/2-inch apart on the two baking sheets. Bake for an additional 18 to 22 minutes, switching the position of the baking sheets halfway through baking, until the biscotti are dry and barely beginning to color around the edges. Transfer the cookies to wire racks and cool completely.
I used toasted pecans because a few weeks ago I toasted too many for another recipe and I had them already chopped and a perfect cup. I'm glad I did; I loved the taste of the toasted nuts.
The taste was great. These are far milder than ginger snaps, more mellow. So I may now be a biscotti convert. But tell me, seriously...I'm not begging for strokes here...do they look okay?
Playing with Pork
Kroger had pork tenderloins on sale last week and I picked a package that included two. I froze one and left the other out for cooking. So what to do? I started by seasoning it well with salt, freshly ground pepper, and some fresh rosemary and browning it in olive oil. I added two finely sliced yellow onions and put the pan into a 350 degree oven. After about 30 minutes, I pulled it out of the oven and added dried cherries and balsamic vinegar and tossed it back for another 20 minutes or so. I pulled it out of the oven and allowed the roast to stand.
I created a bed of onions and cherries on the plate and placed the sliced roast on top. Then I drizzled it all with the pan juices. I served it with a green salad and roasted butternut squash. All I can say about it is....yummy!
I would love to post pictures, but discovered that the batteries in my camera were dead as I had everything beautifully set up.
Cherry Balsamic Pork Tenderloin
2 lb pork tenderloin
2 medium yellow onions
kosher salt
fresh ground black pepper
2 tsp fresh rosemary
1 c dried cherries
1/4 to 1/3 c balsamic vinegar
1 tbs olive oil
Place oil in dutch oven or oven proof pan at medium high. Season the pork loin with the salt and pepper and pat with rosemary. Place in the pan and brown on all sides. Add onions and place in a 350 degree oven for approximately 30 minutes. Remove from oven and add cherries and balsamic. Return to oven for approximately 20 minutes (more if your tenderloin is thick, mine were quite small). Remove from oven and allow to stand before slicing. Serve roast over onions and cherries with pan juices poured over top.
I created a bed of onions and cherries on the plate and placed the sliced roast on top. Then I drizzled it all with the pan juices. I served it with a green salad and roasted butternut squash. All I can say about it is....yummy!
I would love to post pictures, but discovered that the batteries in my camera were dead as I had everything beautifully set up.
Cherry Balsamic Pork Tenderloin
2 lb pork tenderloin
2 medium yellow onions
kosher salt
fresh ground black pepper
2 tsp fresh rosemary
1 c dried cherries
1/4 to 1/3 c balsamic vinegar
1 tbs olive oil
Place oil in dutch oven or oven proof pan at medium high. Season the pork loin with the salt and pepper and pat with rosemary. Place in the pan and brown on all sides. Add onions and place in a 350 degree oven for approximately 30 minutes. Remove from oven and add cherries and balsamic. Return to oven for approximately 20 minutes (more if your tenderloin is thick, mine were quite small). Remove from oven and allow to stand before slicing. Serve roast over onions and cherries with pan juices poured over top.
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