Apricot Glazed Pork Tenderloin.
Pork lovers get ready to swooooon! This might be the most delicious way I have ever prepared pork tenderloin!
I made this yummy recipe earlier this week to go with the Roasted Brussels Sprouts with Bacon and Apples I featured HERE.
It was like a match made in Yum Yum Heaven! I have to admit I moaned a few times eating it!
Hope you give it a try!
Apricot Glazed Pork Tenderloin*
- 1 pork tenderloin (approx. 1 1/2 lbs)
- Salt and pepper
- 1 Tbsp dried thyme
- 2 Tbsp butter
- Olive Oil
- 1/2 cup white wine
- 1/2 cup chicken broth/stock
- 1 Tbsp minced fresh rosemary
- 2 Tbsp apricot preserves (heaping)
- 1 Tbsp Dijon mustard
- 2 Tbsp low-sodium soy sauce (as much as I LOVE salt, I always recommend low-sodium soy sauce)
- 1 Tbsp Worcestershire sauce
Preheat oven to 350 degrees F.
Melt butter and a drizzle of olive oil in a large oven-safe skillet. When hot, add tenderloin(s). Liberally season pork with salt and pepper and dried thyme. Sear the pork on all sides.
When pork is beautifully seared and browned all over, add wine and chicken broth/stock to the skillet. Cover and place in preheated oven for 15-20 minutes or until internal temperature reaches 140 degrees F.
Remove pork and place on cutting board. Cover with aluminum foil, and let rest for 5 minutes.
In skillet, add apricot jam, Dijon mustard, soy sauce, Worcestershire sauce and rosemary. Cook over low heat for 4-5 minutes allowing the glaze to thicken.
Slice pork tenderloin and drizzle glaze over top.
Cheers & Hugs,
*Original recipe found at AGoudaLife.com.
Kicked Up Scalloped Potatoes (with Roasted Tomatoes, Peppers, & Onions).
Our family celebrated Easter a week early this year by getting together yesterday. With the traditional ham, I made a kicked up version of scalloped potatoes.
Roasted tomatoes, sweet yellow, orange, and red peppers, and sweet onions….
layered in with creamy, cheesy potatoes
made for an amazing potato casserole!
To add a bit more “zip,” I kicked it up even more by using jalepeno havarti cheese instead of plain gruyere or havarti.
We loved it!
If you are looking for a new way with potatoes to go with your Easter ham or with roast beef or pork or chicken or even by itself for any other special occasion (like Monday night dinner), this scalloped potato recipe is worth the little bit of extra effort.
Hope you’ll give it a try.
Kicked Up Scalloped Potatoes with Roasted Tomatoes, Peppers, & Onions*
- 4 large egg yolks
- 3 cups half & half
- 1 tsp freshly ground nutmeg
- 1 tsp salt
- 1 tsp pepper
- 5 cloves minced garlic
- 4 bay leaves
- 2 lbs. yukon gold potatoes (or your favorite) sliced thinly
- 2 cups jalepeno havarti cheese (or your favorite), grated
- 8 campari tomatoes, sliced 1/2″ thick
- 2 sweet bell peppers (red, yellow, or orange or combination), cut into strips
- 1 large sweet onion, cut in half and sliced 1/2″ thick
- 2 Tbsp. olive oil
- 3 Tsp. herbes de Provence (sweet French herbs and flowery lavender with Italian herbs and fennel that includes: rosemary, cracked fennel, thyme, savory, basil, French tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.
- 1 cup Panko bread crumbs
- 1/2 cup Parmesan cheese, grated
Whisk egg yolks and 1 cup half and half in small bowl. Set aside. In large pot, combine 1 1/2 cups half and half, nutmeg, salt, pepper, garlic and bay leaves. Bring to a boil. Reduce heat to medium-low, add the sliced potatoes. Simmer until halfway cooked, about 8 minutes. Remove from heat. Stir in egg-milk mixture and cheese. Cover and keep warm.
Preheat oven to 425 degrees F. Put the sliced tomatoes, peppers and onions on a baking sheet in separate piles. Drizzle with olive oi and sprinkle with salt, pepper and herbes de Provence. Bake 10-15 minutes until tender and charred around edges.
Reduce oven to 375 degrees F. Spray 9×13 baking dish with Pam cooking spray. Sprinkle half the panko bread crumbs in bottom of the baking dish. Spoon half of the potato mixture into the dish. Top with half of the roasted vegetables. Layer the remaining half of potatoes then remaining roasted vegetables.
Bake until potatoes are tender – 50-60 minutes.
Remove from oven and drizzle with remaining 1/2 cup half and half. Sprinkle with remaining panko bread crumbs and 1/2 cup freshly grated Parmesan cheese. Return to oven and bake for an additional 5 minutes or until cheese melts. Let rest for 10-15 minutes before serving.
Cheers & Hugs,
*slightly adapted from Food Network
I had never cooked anything with fresh fennel before and really wanted to try. I picked one up at the grocery store having no clue what I was going to do with it.
The other night, when trying to decide what vegetable I was going to serve with dinner and knowing I still had this fennel bulb in the fridge along with a fresh head of cauliflower, I decided to “google” and see if there was a recipe combining the two.
I came upon this one, and oh what a winner it is!
This would be a lovely vegetable to serve for company, take to a potluck, or just enjoy for dinner. The fennel (which smells like anise and is kind of licoricey) is mild, yet full-flavored and holds up nicely in the dish. Don’t be afraid to try it, even if you say you don’t like licorice. It is a lovely vegetable that I’m looking forward to using again in other dishes – cooked and raw.
I’m sure you could make this with just the cauliflower too, but I loved what the fennel added to it. And just a pinch of freshly grated nutmeg made it really sing.
I hope you’ll give it a try. Enjoy!
Cauliflower & Fennel Au Gratin
1 head cauliflower, broken into florets
1 large fennel bulb, cored, trimmed, and cut into 1/4-inch slices plus 1/2 cup chopped fronds (the green ferny part)
1/8 tsp freshly grated nutmeg
1/2 cup whipping cream, half & half, or milk (even skim milk is fine)
1 cup (4 oz) shredded Swiss cheese (or your favorite)
1/4 cup freshly grated Parmesan cheese
Preheat oven to 450º F. Melt butter in a large skillet over medium-high heat; add cauliflower, and sauté 4 min. Add fennel slices, and sauté 4-5 more min. or until tender. Remove from heat. Sprinkle with flour, salt, and nutmeg; add fennel fronds, and lightly toss together.
Spoon into a prepared 2-quart baking dish. Pour cream over mixture. Sprinkle with Swiss cheese, bread crumbs, and Parmesan cheese.
Bake at 450º for 20 minutes or until top is browned and crispy.
Cheers & Hugs,