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I love to cook and have wanted a place to store the recipes. Every time I make something at home that comes out great I will post it on this blog. I will also place a picture of how it turned out. Over time I will build up quite an online library to share. Please to post or email new ideas and feedback. Thanks for visiting and come back soon.
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Saturday, December 03, 2005

Rosemary Apricot Pork Tenderloin

Pork TenderloinHere is a delicious pork tenderloin recipe I made the other night when Dana and Piero came over for dinner. Actually the tenderloins where buy one get one free so I had this twice that week.

3 tbsp olive oil
2 tbsp crushed garlic
2 tbsp fresh rosemary (finely chopped)
1/4 cup dried apricots (chopped)
1/8 cup dried cranberries (chopped)

2 lb unseasoned pork tenderloin

1/4 cup port wine
1/2 cup chicken broth
2 teaspoons cornstarch

Heat the oven to 250. Mix the first five ingredients. Cut a lengthwise pocket in the tenderloin. Brush the pocket with olive oil, salt and pepper. Stuff the pork with the mixture.

On a baking sheet roast for about and hour till the internal temperature reaches 130 degrees. Increase the oven to 400. Set aside the drippings from the loin and roast until it starts to brown and temperature is 155 - 160. Let cool.

Meanwhile in a sauce pan medium-high heat stir port, broth and drippings, bring to a simmer. Add cornstarch and 2 tbsp of water. Whisk until gravy starts to thicken.

Cut loin in to piece and serve with gravy.

*Side note I did make several dishes for Thanksgiving, but I did not have the time to take the pictures or note all the recipes.

Roasted Vegetable Couscous

Roasted Vegetable CouscousvegetarianThis is a tasty and healthy recipe that is pretty easy to make.

1/2 cup red wine vinegar
Juice of 2 small lemons
1/3 cup olive oil
1/4 cup fresh torn basil
1/2 tsp dried oregano
salt and pepper to taste

1 large eggplant (cubed)
1 bell pepper (seeded and coarsely chopped)
1 onion (chopped)
1 package mushrooms (cut in half)

1 cup cooked whole wheat couscous
2 tomatoes (diced)
1 cucumber (peeled and diced)

1/2 cup grated feta cheese

Heat the oven to 500. Whisk the first six ingredients in a small mixing bowl. In a baking dish add the next four ingredients. Pour 2/3 of the sauce over the vegetables in the baking dish. Mix well and cook for 35 minutes.

In a larger mixing bowl mix couscous, tomatoes, cucumbers and the rest of the sauce. Once vegetables are finished roasting add them to the couscous.

Serve topped with feta.