GLAZED CRANBERRY PORK TENDERLOIN
~ A thoughtful holiday dinner ... easy, with memorable tastes of the season. Fresh herbs are always best and worth purchasing once herb gardens are 'put to bed' ...
2 trimmed pork tenderloins (about 2 lbs.)
2 cups cranberry sauce (hopefully homemade)
2 tsp. grated fresh orange rind
1 Tbsp. balsamic vinegar
1 tsp. freshly ground black pepper
1 heaping Tbsp. fresh thyme (1 tsp. dried thyme)
1/4 tsp. ground cloves
1/8 tsp. ground cinnamon
2 Tbsp. extra-virgin olive oil
slivers of orange
fresh thyme springs
- Preheat oven to 425-degrees.
- Bring cranberry sauce, orange rind, vinegar, and spices to boil over medium heat. Simmer gently for 20 minutes. Reserve 1/2 of mixture and set aside.
- Brown pork in hot olive oil (3 minutes / side) and place in roasting pan.
- Bake about 25 minutes or until meat thermometer registers 155-degrees, basting occasionally with remaining cranberry sauce.
- Remove from oven, cover and let stand 10 minutes.
- Slice on diagonal an serve with remaining cranberry sauce. (6 servings)
PECAN WILD RICE
1 (2.75 OZ. ) Pkg. quick-cooking wild rice
2 tsp. unsalted butter
1 1/3 cups organic chicken broth
1 bunch thinly sliced green onions
1/2 cup golden raisins (or dried cranberries or cherries)
1/2 cup toasted chopped pecans
1 tsp. grated orange rind
1/3 cup fresh orange juice
1/2 cup chopped fresh parsley
1 Tbsp. extra-virgin olive oil
coarse salt & freshly ground black pepper
- Bring chicken broth and butter to boil in medium saucepan. Add rice, cover and reduce heat, simmering 5 minutes or until rice is tender (check box for instructions).
- Drain excess and fluff. Add green onions, raisins (cranberries or cherries), toasted pecans, orange rind, juice, parsley and olive oil. Taste and adjust seasonings. (4-6 servings)
MANDARIN ALMOND SALAD
8 cups favorite mixed greens (added spinach)
1/2 cup slivered almonds, walnuts, pecans, etc.
1/4 cup sugar
1/4 cup vegetable oil
2 Tbsp. red wine vinegar
2 Tbsp. minced fresh parsley
coarse salt & freshly ground pepper to taste
several drops Tabasco or hot pepper sauce to taste
1 Tbsp. sugar
1 (11-oz.) can drained mandarin oranges
1/2 thinly sliced red onion
additional fresh parsley
- Saute nuts and 1/4 sugar in saucepan over medium heat. Cook, stirring constantly, 10 minutes or until sugar coats and turns nuts golden. Place in single layer on lightly greased waxed paper. Cool and bread into pieces.
- Combine oil, vinegar, parsley, salt & pepper, Tabasco, and sugar. (Blender is a good tool). Set aside.
- When ready to serve, combine greens, oranges, and onion. Drizzle with dressing. Serve topped with sugared nuts and additional fresh parsley. (6 servings)