Pork Tenderloin with Honey, Rosemary and Thyme

This dish is cooked in the instant pot because we wanted moist, easy and fast preparation for a dinner with lots of courses.

This recipe instructed that if the tenderloin weighed less than 1-1/4 pounds then the cooking time is one minute. If it is heavier than 1-1/4 pounds, the cooking time is 3 minutes. The recipe also said that two tenderloins could be cooked at the same time, as long as they are seared separately. So we settled on 2 minutes for two 1-1/4 pound tenderloins in the instant pot at the same time. Also, start with a tenderloin that has rested at room temperature.

First, remove the tenderloin from the plastic wrapping and dry with paper towels. Mix together 1tsp. garlic powder,  2 tsp. dried rosemary, 1 tsp. dried thyme, 1 tsp. salt, and 1/2 tsp. black pepper. Rub the tenderloin with 1/2 T. olive oil and pat on the dried seasonings. Double this seasoning mixture if making two tenderloins. 

Whisk together ingredients to make the cooking liquid and gravy: 3/4 cup chicken broth, 2 T soy sauce, 2 T honey, and 2 tsp. dijon mustard. Make a slurry of 2 T cornstarch combined with 2 T. water and set it aside.

Add 1/2 T. olive oil to an instant pot on the saute setting, or in a separate grilling pan. Sear the tenderloins on all sides. Remove to a plate. 

Pour the chicken broth mixture into the instant pot. Deglaze the pot and scrape off the bits on the bottom. Return the pork to the pot and close and seal. Cook on high pressure. Let the pork naturally release for 12 minutes.

If the pork is not cooked (test for doneness with an instant-read thermometer or by slicing into the center to see if it is raw) return to the pot, lock the lid back on and cook in the residual heat for 2-3 minutes more.

Let the pork rest for 10 more minutes.

Press cancel on the instant pot and then press saute. Pour in the cornstarch slurry and let it come to a simmer, stirring often. Press cancel. Stir periodically. 

Pour gravy over the tenderloin. We served with roasted potato wedges and roasted Brussels sprouts leaves.

Roasted Butternut Squash-Carrot and Apple-Red Onion Maple Soup

I attended the annual meeting of the Massachusetts Library System at the Devens Commons Conference Center last Monday and was treated to a delicious lunch of soup and salad. The butternut squash soup was absolutely delicious but it was like dessert. I wanted to duplicate it at home for a special dinner on the weekend.

I found several recipes online for butternut squash soup with apple and maple syrup. I put the ingredients together and the result was an absolutely yummy soup. And this was a perfect size recipe. We served just a ladle full into a low soup plate. There were enough cups left over to send home with them for a side serving the next day.

Preheat the oven to 425 degrees (on bake or roast).

First, cut one large, peeled and seeded butternut squash into chunks (or use two pounds precut chunks); chop three large peeled carrots; dice 1/2 small red onion; and core, peel and chop 2 large HoneyCrisp apples (or other firm, tart apples.)

Toss the squash and carrots with 2 T. olive oil and salt and pepper. Place them on a parchment paper-lining baking sheet and roast for 30-35 minutes.

In a Dutch oven or medium pot, saute the apples and chopped red onion in 2 T olive oil in a large soup pot for 10 minutes on medium-low to soften them. (I plan to add a tsp. of roasted garlic next time.)

When the squash and carrots are softened (not crisped or burned), toss them into the pot with the apple and onion. Add 3 cups of vegetable broth/stock and blend them. I blended them in our Magic Bullet but you could use an immersion blender, a food processor, or a blender. Don't overblend into baby food! I left a touch of texture. Add more broth if it is too thick and add more as you go for a desired consistency (thick, but not too thick.)

Add 1/4 cup of maple syrup and 1/4 tsp.of nutmeg.  Stir to combine. Adjust salt and pepper to taste and simmer on medium-low for 20 minutes to full incorporate the flavors. Reheat before serving with buttered croutons, a dollop of creme fraiche or sour cream (or yogurt), a dribble of maple syrup, and a dusting of freshly grated nutmeg. Garnish with a sprig of fresh thyme.

Autumn Dinner

 

Turmeric Chicken with Dilled Rice

This was a great MS recipe from October 2022. The only change I made was adding 1 tsp. lemon zest and cooking the rice in a rice cooker. 

Marley Spoon must recycle its recipes, although we haven't found too many duplicates. There are also well over two-dozen to choose from every week. 

Here's how to make Turmeric Chicken and Dilled Rice with Greek Yogurt

Zest one-half lemon. Squeeze 2 T. lemon juice into a small bowl. Cut any wedges if you have leftover unsqueezed lemon.

Toss 12 oz of boneless, skinless chicken thighs in 1 t oil, 1 tsp. turmeric, 1 tsp. lemon zest, 1/2 tsp. salt and a few grinds of pepper. Set aside.

Finely chop 1/4 oz fresh dill, including stems, and set aside. Coarsely chop 3 oz of fresh spinach. 

Heat 1 T butter in a medium saucepan and saute 10 oz. rice until it is toasted. Stir in 2-1/2 cups of water (I'd throw it all in the rice cooker) and 1/2 tsp. salt. Let cook on low until it is done (about 12 minutes on the stove or in the rice cooker.)  Toss in the chopped spinach, the dill, and 1 oz dried currants and let it continue to cook (5 minutes on the stove on LOW or until the rice cooker shuts off.) Keep warm on stove, in cooker, or in a covered warm bowl. 

Halve and thinly slice one onion. Finely chop 2 tsp. garlic. 

Heat 1 T oil in a medium skillet over medium-high heat. Add chicken until well browned, 3 min. per side depending on size. Transfer to a plate.

To the skillet, add the onions and cook until softened. Add water if they brown too quickly. Add the garlic, lemon juice and 1/3 c. water and bring to a simmer. Return the chicken and any juices on the plate to the skillet. Cover, reduce heat to medium low and cook about 10 minutes. Stir in a T of butter.

Fluff rice and serve on the plate with the chicken and 2 oz. Greek yogurt to each plate. Squeeze any remaining lemon juices over the top.

 

Cranberry-Walnut Bread Pudding with Rum Sauce

I just made a yummy bread pudding with half of a leftover loaf of Costco's Cranberry-Walnut crusty round loaf.

I found the recipe online and made half a recipe. I used real rum, and not extract. First heat to 350 degrees. Grease a casserole dish.

8 c artisan cranberry walnut bread (can use other breads such as raisin, cinnamon or plain white bread)

2 c heavy whipping cream

2 c whole milk

1/2 c unsalted butter

4 eggs

4 tsp vanilla extract

2 Tbsp ground cinnamon

Cut cubes of bread. Make a mixture of whipping cream, whole milk and melted butter and whisk.  Add eggs and whisk more. Add vanilla and cinnamon and whisk in the cinnamon. Pour over the bread.

Place in the dish and bake 1-1/4 to 1-1/2 hours.

SAUCE

2/3 c heavy cream

2 c granulated sugar

1 c unsalted butter

4 Tbsp rum (yum!) 

Melt the butter, dissolve the sugar, and add cream and rum. Pour over the pudding when hot.

French Onion Chicken Breasts with Garlic Toasts

 Wow. Did the house smell good after this dish! I love French onion soup, so this was up my alley.

It's just so simple. Onion, garlic, broth concentrate or broth, thyme, fontina cheese, vinegar, sugar, Dijon mustard and spinach.  Chicken breasts and some French bread or rolls. You could also use some fresh mushroom slices.

Slice a medium onion thin. Add 1 T butter and 1 T oil to a skillet and 1 tsp. sugar and some salt and pepper. Cook, adding water as necessary in small amounts to stir up the cooked bits in the skillet. Set them aside when cooked, after about 15 minutes.

Pat two chicken breasts dry. Heat 1 T oil in the skillet and cook 3 minutes per side so that the breasts are nicely browned. I crosscut into the breast three of four times 1/4 inch on the top side. Set aside. 

Begin making a sauce with a sliced garlic clove and 1 tsp. oil.  Add 1 T chopped fresh thyme leaves, a packet of broth concentrate, and a half cup of water. Bring to a simmer and let it thicken, stirring up any bits on the bottom. 

Place the chicken on a small cookie sheet, or oven-safe skillet. Cover with cooked onion (and mushrooms?) Top with 2 oz. shredded Fontina cheese. Butter your rolls or French bread and add minced or roasted garlic. Place these around the chicken. Broil the chicken and watch carefully until cheese is melted, about 3 min. Take rolls out when they are slightly browned.

Serve with a small spinach salad dressed with 1 T. vinegar, 1 T oil, 1-1/2 tsp. Dijon mustard, a pinch of sugar and salt and pepper. Whisk the dressing before topping the spinach. 

Fast Skillet Dinners (with any seafood, poultry or meat)

Here are two skillet dinners that are easy and delicious with your choice of shrimp, beef, chicken, or meatless. Serve with garlic bread, Israeli couscous, couscous, pasta, farro, or your favorite side of potatoes, rice or grain. The creamy juices from the Tuscan skillet will mix with your side. Or use bread to sop up the juice. The dressing for the Mediterranean skillet can be served over couscous.

Fast Tuscan Skillet:

First grill or saute the meat or seafood until just done or before done and set aside. Keep warm.

Heat 2 tsp. oil in a medium skillet over medium high. Add 4 oz. baby spinach and cook only until just wilted, 1-2 minutes.  Transfer to a plate. 

Melt 1 T butter in the same skillet and add 1 pkg grape tomatoes, salt and pepper, and cook undisturbed until tomatoes are blistered, 2-3 minutes. 

Add the meat that is still warm. Add 4 oz mascarpone and still until melted. Stir in the spinach and serve with garlic bread and a side of roasted potatoes.

Mediterranean Skillet:

First, grill or saute meat or seafood in oil and salt and pepper.

Heat 1 T oil and add 1-1/2 cup grape or tiny plum tomatoes in the skillet you used to saute meat or seafood. Add 3/4 c. finely sliced yellow onion. (Chop 1 T onion for dressing.)

Add 1 thinly-sliced garlic clove and salt and pepper. Cook until tomatoes are lightly browned, or 3 minutes. Add a sprig of fresh oregano, 3/4 c water, and 1 T red wine vinegar. Bring to a simmer and cook until sauce is lightly thickened. Tomatoes should be burst but not crushed.

Nestle the meat or seafood, pouring in resting juices. Cover and simmer for 3 minutes. Stir in 1 oz. chopped Kalamata olives and the lemon zest. Remove the oregano sprig from the tomatoes. - Place meat and tomatoes on serving plate.

For the dressing, stir the 1 T  chopped onion (from above) and 1 tsp fresh oregano leaves into 2 T oil. Zest one lemon and juice 1 T. Add juice to dressing (not zest). Season with salt and pepper.

Serve dressing, crumbled feta (1/4 cup) over the meat and tomatoes. Spoon the dressing on the dish, including any sides or grains you serve with it.