PORK TENDERLOIN WITH CHERRY SAUCE
Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.
Provided by RecipeNut
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
- lightly browned. Drain on paper towels; reserve.
- Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
- tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
- Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
- Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
- To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.
Nutrition Facts : Calories 484.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 114.5, Sodium 1015.6, Carbohydrate 37, Fiber 2.8, Sugar 29.3, Protein 39.6
CHERRY STRATA
Make and share this Cherry Strata recipe from Food.com.
Provided by LilPinkieJ
Categories Breads
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- .::|| Cherry Strata ||::.
- Preheat oven to 350°F Grease 13 x 9 x 2 inch baking pan.
- Place 8 cups of the bread cubes in prepared pan.
- In mixing bowl, beat cream cheese, 1/4 cup sugar and extract until smooth. Stir in pecans and cherries (or cranberries). Spoon over bread and top with remaining bread cubes.
- In mixing bowl, whisk eggs, cream, cinnamon and remaining sugar. Pour over bread.
- Bake uncovered for 35-40 minutes 350°F, or until browned.
- Let stand 5 minutes before serving. Top individual servings with Cherry Syrup.
- .::|| Cherry Syrup ||::.
- Combine cherries, sugar and corn syrup in small saucepan.
- Bring to a boil. Reduce heat and simmer for 15 minutes.
- Remove from heat and stir in extract. Serve warm over strata.
Nutrition Facts : Calories 888.2, Fat 32.1, SaturatedFat 13.8, Cholesterol 188, Sodium 553, Carbohydrate 141.4, Fiber 4.2, Sugar 76.9, Protein 15.1
CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES
Provided by Bobby Flay
Time 1h55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
- Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
- Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
- Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.
PIQUANT SAUCE
This is great on grilled chicken. Also great on leftover baked chicken reheated in the oven. (Original recipe posted said 14 teaspoons nutmeg...THIS IS WRONG! It should only be 1/4 teaspoon! Sorry! Thanks Lavender Lynn for pointing this out!)
Provided by Shelby Jo
Categories Sauces
Time 2m
Yield 1 batch
Number Of Ingredients 4
Steps:
- Mix thoroughly.
FRESH FIG AND PROSCIUTTO SANDWICH
An adopted recipe! Two of my favorite foods - figs and prosciutto. Note by the original chef "I just love this bountiful sandwich it is equally good cold--just eliminate the baking. Recipe adapted from: The Silver Palate Good Times Cookbook"
Provided by Elly in Canada
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Scoop out a bit of bread from the centre of the bread halves.
- Mix the oil and basil in a small bowl and drizzle evenly over both bread halves.
- Arrange the prosciutto evenly over the bottom half of the bread.
- Gently spread the cheese over the prosciutto and top the cheese with sliced figs. Sprinkle with the lemon juice and black pepper.
- Cover with the top half of the bread and wrap in aluminum foil, leaving the seam on top open slightly.
- Bake until the cheese is melted and the sandwich is heated through, about 15 minutes. Cut into 8 equal pieces and serve immediately.
Nutrition Facts : Calories 780.6, Fat 46.8, SaturatedFat 15.1, Cholesterol 42.5, Sodium 1482.8, Carbohydrate 68.2, Fiber 4.7, Sugar 6.8, Protein 22.6
PORK CHOPS WITH CHERRY SAUCE
Cherries add a nice tartness to the pork chops in this recipe. Easy to fix, but can be elegantly served. This recipe serves 2, however certainly can be doubled, etc.
Provided by jonesies
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Season pork chops with some salt and pepper to your liking. Heat oil in a large skillet on high heat. Add pork chops; brown well, about 3 minutes per side. Remove to plate.
- Add onions to skillet; cook until tender, 3 to 5 minutes. Add chicken broth, dried cherries, orange marmalade, vinegar and red pepper flakes. Bring to a boil; boil rapidly on medium heat until broth is reduced by half.
- Reduce heat. Add pork chops to pan, cook 5 to 6 minutes, or until done. (cook pork chops longer on lower heat if thicker of have bone in them) Internal temperature should be 160 degrees. Add more chicken broth if needed.
- Serve pork chops with cherry sauce spooned over them.
Nutrition Facts : Calories 511.3, Fat 27.3, SaturatedFat 6.5, Cholesterol 124, Sodium 140.2, Carbohydrate 22.9, Fiber 1.2, Sugar 17.2, Protein 43.1
(RHUBARB) VICTORIA SAUCE
Make and share this (Rhubarb) Victoria Sauce recipe from Food.com.
Provided by pansies
Categories Chutneys
Time 35m
Yield 4 pints
Number Of Ingredients 9
Steps:
- Combine rhubarb, onion, raisins, sugar and vinegar. Cook until thick, about 25 minutes. As mixture thickens, stir frequently to prevent sticking.
- Add spices; cook 5 minutes longer.
- Pour, boiling hot, into sterlized pint jars, leaving 1/8-inch head space. Adjust caps. Process in a boiling water bath according to manufactures instructions. Makes about 4 pints. Excellent accompaniment with meats.
Nutrition Facts : Calories 957.6, Fat 0.8, SaturatedFat 0.2, Sodium 674, Carbohydrate 244.6, Fiber 7.2, Sugar 221, Protein 4.1
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