Monday, January 14, 2008

Cranberries and pork, oh my!

Well I have one more post for tonight. I have been slacking a little but we didn't do much cooking over the weekend. Tonight for dinner was a new recipe I wanted to try from Sunset Magazine. The recipe is for Cranberry Pork Tenderloin with a side of Rice Pilaf with Shallots and Parmesan. It was quite tasty but not so amazing that it will get put into the tried and trues. With a side of steamed broccoli it was a complete dinner and healthy to boot:)

This week began birthday week for Alex and for dessert all week, well there is a Peanut Butter Playground Coldstone cake in the freezer!

Here are the recipes, enjoy!

Cranberry Pork Tenderloin


2 tablespoons olive oil, divided
1 pork tenderloin (about 1 lb.)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 small red onion, diced
2 cloves garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar


1. Preheat oven to 350°. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.

2. Transfer pork to a foil-lined 9- by 13-in. baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.

3. Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160°, about 20 minutes. Let pork rest 10 minutes, then slice and serve with sauce.

(Adapted from Sunset Magazine)

Rice Pilaf with Shallots and Parmesan


2 teaspoons butter
2 tablespoons minced shallots
1 garlic clove, minced
1/2 cup basmati rice
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
2 tablespoons grated fresh Parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon freshly ground black pepper
Dash of sea salt


Melt butter in a small saucepan over medium-high heat. Add shallots and garlic; sauté 1 minute. Stir in rice; sauté 1 minute. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Remove from heat; stir in cheese, parsley, pepper, and salt.

(Adapted from Cooking Light)

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