Roasted Cranberry Bourbon Crush – Take Two Tapas (Video)

This delicious Roasted Cranberry Bourbon Crush from Jennifer over @taketwotapas is delicious!  Roasting the cranberries in honey and a touch of balsamic vinegar adds a depth of flavor to this delicious cocktail, it’s a perfect drink to usher in the New Year!

Thank you, all of you, who stop by to check out my little blog!  As we end this year, I want to take this moment to say that I am grateful for each and every one of you.  May the coming year bring you an abundance of joy, laughter and, of course, great food!!

This, my final recipe of the year, comes from Jennifer over at Take Two Tapas.  You can learn more about Jennifer and her blog here.  While we enjoy cocktails with cranberry juice, this was the first time I ever tried roasting cranberries for a beverage – it was delicious!!  I adjusted the original recipe to suit our taste, but you could certainly add more (or less) of any of the ingredients to suit your preference.

I made my own cranberry juice, which is why it is such a vibrant cranberry red.  I used my Deluxe Cooking Blender, alternate milk setting, which only took 5 minutes.  Yum! To roast the cranberries, I used my Medium Stone Bar Pan:

Medium Stone Bar Pan

Perfect When Cooking for Two

This pan is just the right size for packaged brownie and bar cookie mixes, biscuits, delicious dinners for two, roasting vegetables, or reheating leftovers that are better than ever. Plus, it fits in most toaster ovens. Because the unglazed cooking surface draws moisture away, your baked goods, breads, and frozen foods turn out light and crispy every time. The new handle design makes it easy to take in and out of the oven.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish it from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Deluxe Cooking Blender

Best Blender for Smoothies—and Soup!

Blenders aren’t just for smoothies anymore. Our innovative blender has settings that heat up to 220˚F (104˚C), which means it doesn’t just blend—it cooks.

With a cooking blender, you can make everything from smoothies and milkshakes to soups, jams, alternative milks, and nut butters. With eight preprogrammed settings and two custom settings, there’s no guesswork. The pitcher has a 6-cup capacity for hot food and 7-cup capacity for cold food, and comes with a tamper, dual-sided cleaning brush, strainer bag, boil-over guard, and a cooking guide with more than 60 recipes.

Click the links to shop for your Deluxe Cooking Blender and Medium Stone Bar Pan. You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Roasted Cranberries:

  • 12-ounces fresh cranberries
  • ½ cup honey
  • 2 tbsp balsamic vinegar

For the Cocktail:

  • ½ cup bourbon
  • ½ cup cranberry juice
  • ½ cup lemon-lime soda
  • 2 tbsp roasted cranberries
  • Cranberries, for garnish

Instructions

For the Roasted Cranberries:

Preheat your oven to 350°F/175⁰C.

In a small bowl, combine cranberries, honey and balsamic vinegar, stirring to coat.

Pour onto Medium Stone Bar Pan, and bake for 20 minutes, or until cranberries begin to burst.  Remove from oven and allow to cool.

For the Cocktail:

Add ice to whisky glass.  Pour 2-ounces each of bourbon, cranberry juice and lemon-lime soda, and one tablespoon of the roasted cranberries to each glass.  Stir to mix cocktail, garnish with cranberries. Serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Roasted Cranberry Bourbon Crush (Video)

This delicious Roasted Cranberry Bourbon Crush is delicious!  Roasting the cranberries in honey and a touch of balsamic vinegar adds a depth of flavor to this delicious cocktail, it’s a perfect drink to usher in the New Year!
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Course Drinks
Cuisine American
Servings 2 servings
Calories 316 kcal

Ingredients
  

  • 12 oz fresh cranberries
  • ½ cup honey
  • 1 tbsp balsamic vinegar

For the cocktail

  • ½ cup bourbon
  • ½ cup cranberry juice
  • ½ cup lemon lime soda
  • 2 tbsp roasted cranberries
  • cranberries for garnish

Instructions
 

  • Preheat oven to 350°F/175⁰C.
  • In a small bowl, combine cranberries, honey and balsamic vinegar, stirring to coat.
  • Pour onto Medium Stone Bar Pan, and bake for 20 minutes, or until cranberries begin to burst.  Remove from oven and allow to cool.

For the cocktails

  • Add ice to whisky glass. 
  • Pour 2-ounces each of bourbon, cranberry juice and lemon-lime soda, and one tablespoon of the roasted cranberries to each glass, stirring to mix.
  • Garnish with cranberries. Serve immediately.

Notes

This cocktail is easily adjusted to suit your taste.  Add more or less of the juice or soda as desired.    

Nutrition

Calories: 316kcalCarbohydrates: 46gProtein: 1gFat: 0.4gSaturated Fat: 0.03gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 21mgPotassium: 297mgFiber: 7gSugar: 30gVitamin A: 158IUVitamin C: 37mgCalcium: 25mgIron: 1mg
Keyword bacon bourbon caramel popcorn, cocktail, cranberry
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Kielbasa & Honey Mustard Pinwheels – Food Network (Video)

This recipe comes from Maya Ferrante over at the Food Network.  It’s one of the easiest I’ve done, and was immediately devoured by my family as soon as it left the oven!

To bake the pinwheels, I used my Rectangle Stone:

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your own today, in time for the holidays.

Let’s jump right in!!

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1/3 cup honey mustard
  • 8 ounces diced kielbasa

Instructions

Preheat your oven to 400°F/205⁰C.

Dice kielbasa, set aside.

Unroll thawed puff pastry onto cutting board dusted with flour. Roll dough to measure a 10 x 15-inch rectangle.

Spread mustard over top of puff pastry all the way to the edges, then add diced kielbasa over the mustard. 

Roll the puff pastry like a jelly roll, starting from the long side.  Pinch the seam closed, then refrigerate or freeze until firm enough to slice (Refrigerate 30 minutes or freeze for 15 minutes).

Once chilled, slice into ½” pinwheels, and place cut side down onto baking stone. 

Bake 15-18 minutes, or until golden brown.  Cool 5 minutes.  Serve with more honey mustard on the side, if desired.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Kielbasa and Honey Mustard Pinwheels – Food Network (Video)

Level up your pigs in a blanket appetizer with these fun Kielbasa & Honey Mustard Pinwheels!
5 from 1 vote
Prep Time 10 mins
Cook Time 18 mins
Course Appetizer, holiday
Cuisine American
Servings 20 people
Calories 113 kcal

Ingredients
  

  • 1 sheet frozen puff pastry, thawed
  • all-purpose flour for dusting
  • cup honey mustard
  • 8 oz kielbasa, diced

Instructions
 

  • Preheat oven to 400°F/205⁰C.
  • Unroll thawed puff pastry onto cutting board dusted with flour.
  • Roll dough to measure a 10 x 15-inch rectangle. Spread mustard over top of puff pastry all the way to the edges, then add chopped kielbasa over the mustard. 
  • Roll the puff pastry like a jelly roll, starting from the long side.  Pinch the seam closed, then refrigerate or freeze until firm enough to slice (Refrigerate 30 minutes or freeze for 15minutes).
  • Once chilled, slice into ½” pinwheels, and place cut side down onto baking stone. 
  • Bake 15-18 minutes, or until golden brown.  Cool 5 minutes.  Serve with more honey mustard on the side, if desired.

Nutrition

Calories: 113kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 8mgSodium: 151mgPotassium: 34mgFiber: 0.2gSugar: 1gVitamin A: 0.1IUVitamin C: 0.1mgCalcium: 3mgIron: 0.5mg
Keyword appetizer, holidayrecipes, holidays, kielbasa
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Almond Anise Biscotti (Video)

I’ve made this recipe for years, and give them as gifts, along my other cookies.  I love how easy this recipe is, and I know that you will enjoy it. 

To chop the almonds, I used my Food Chopper, and to bake them perfectly, I used my Rectangle Stone:

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop. 

Rectangle Stone

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your Rectangle Stone, and here to get your Food Chopper today!

Let’s jump right in!!

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 tsp salt
  • ½ cup softened butter
  • 1 cup white granulated sugar
  • 3 eggs
  • 1 teaspoon anise extract
  • ½ cup chopped almonds
  • 2 teaspoons milk, for brushing
  • 2 tablespoons turbinado or coarse sugar, for sprinkling

Instructions

Preheat your oven to 375°F/190⁰C.

Chop almonds, set aside. 

Sift flour, baking powder and salt together in a small bowl; set aside.

Cream together butter and sugar. Add in eggs, one at a time, mixing well after each addition, then add anise extract, mix to incorporate.

Add dry ingredients a little at a time to butter mixture, stirring to combine without over mixing.  Fold in chopped almonds. 

Scoop dough onto Rectangle stone, shaping into a rectangle.  Brush dough with milk, then sprinkle with coarse sugar. 

Bake 15 minutes, or until golden brown and middle is firm. 

Remove from oven, cool 10 minutes.

Using a serrated knife, slice into ½” thick cookies, and you can also slice down the middle to divide.  Place cut side down on stone, and bake an additional 10-20 minutes, until cookies reach desired crispness. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Almond Anise Biscotti (Video)

These crispy cookies are richly flavored with anise, making them the best biscotti to dunk in your cup of coffee!
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Course cookies, Dessert
Cuisine Italian
Servings 24 servings
Calories 133 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated white sugar
  • 3 eggs
  • 1 tsp anise extract
  • ½ cup chopped almonds
  • 2 tsp milk for brushing
  • 2 tbsp turbinado sugar for sprinkling

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Chop almonds, set aside. 
  • Sift flour, baking powder and salt together in a small bowl; set aside.
  • Cream together butter and sugar. Add in eggs, one at a time, mixing well after each addition, then add anise extract, mix to incorporate.
  • Add dry ingredients a little at a time to butter mixture, stirring to combine without over mixing. 
  • Fold in chopped almonds. 
  • Scoop dough onto Rectangle stone, shaping into a rectangle.  Brush dough with milk, then sprinkle with coarse sugar. 
  • Bake 15 minutes, or until golden brown and middle is firm. 
  • Remove from oven, cook 10 minutes.
  • Using a serrated knife, slice into ½”thick cookies, and you can also slice down the middle to divide.  Place cut side down on stone, and bake an additional 10-20 minutes, until cookies reach desired crispness. 

Notes

If you do not like the cookies so crisp, you do not have bake them the second time around. 
Also, I tend to make my biscotti larger; you can certainly divide the dough in half, and bake them on two separate stones if you wish.

Nutrition

Calories: 133kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 56mgPotassium: 43mgFiber: 1gSugar: 10gVitamin A: 149IUCalcium: 34mgIron: 1mg
Keyword almond, anise, biscotti, cookies
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Italian Cookies – Noble Pig (Video)

Oh, my goodness, you have GOT to try these cookies!  I actually haven’t been able to stop eating them, but I have to pause just long enough to say thank you to Cathy over at Noble Pig for such a delightful and easy recipe.  You can learn more about Cathy here.  I really enjoyed reading about her beginnings in creating her blog, and I hope that you will head over there to check it out, along with all of her other wonderful recipes.

To bake these cookies, I used my Rectangle Stone:

Stone Cookie Sheet

Get ready for the best cookies—soft in the center, crispy but never burned on the bottom! This stone also turns out the best pizza and flatbreads, appetizers, biscuits and scones, roasted vegetables, garlic bread, brunch braids, and so much more. Because the unglazed cooking surface draws moisture away, everything cooks consistently and turns out light and crispy.

Natural Clay Cookware

Our unglazed stoneware is made with our new StoneFusion material making it our strongest and most durable stoneware yet. You can pre-heat, broil, and even put it in the dishwasher. Each piece features a ribbon pattern, so you can easily distinguish from your original unglazed stones. Like all our stones, you can use it to make your favorite baked goods, frozen foods, or reheated leftovers that are just as good or better than day one. And it only gets better with age. A nonstick seasoning will develop as you use it—the darker it looks, the better it cooks!

Click here to get your own today, in time for the holidays.

Let’s jump right in!!

Ingredients

  • ½ cup butter
  • ¼ cup shortening
  • ¾ cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 teaspoons baking powder
  • ½ teaspoon table salt
  • 2 teaspoons anise extract

Glaze:

  • 3-4 tablespoons milk
  • 2 cups confectioners’ sugar
  • 1 teaspoon anise extract

Topping:

  • Nonpareils/Sprinkles

Instructions

Preheat your oven to 375°F/190⁰C.

Sift flour, baking powder and salt together in a small bowl; set aside.

Melt butter together with the shortening in the microwave.  Once melted, mix together until well combined, about two minutes. 

Add in sugar, mixing well to incorporate.  Add in eggs, one at a time, mixing well after each addition.  Add in anise extract.

Add dry ingredients a little at a time to the mixture, stirring to combine without over mixing. 

Use small scoop to make cookies, and place on baking stone.  Bake 8-10 minutes, depending on your oven.  Remove from oven, and place on rack until completely cool. 

For the glaze:

Add milk, one tablespoon at a time, until mixture makes a glaze consistency.  Add in anise extract, stirring to incorporate.  Dip tops of cookies into glaze, then sprinkle with the nonpareils.  Allow to dry completely (If you can wait!).

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Italian Cookies – Noble Pig (Video)

These Italian Cookies from Cathy over @noblepigare pillowy soft, covered in a sweet glaze with sprinkles. They make a delicious and adorable addition to your holiday cookie platter!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Course cookies, Dessert
Cuisine Italian
Servings 100 cookies
Calories 35 kcal

Ingredients
  

  • ½ cup unsalted butter
  • ¼ cup shortening
  • ¾ cup granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 5 tsp baking powder
  • ½ tsp salt
  • 2 tsp anise extract

Glaze

  • 3-4 tbsp whole milk
  • 2 cups confectioners’ sugar
  • 1 tsp anise extract

Topping

  • Nonpareils/Sprinkles

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Sift flour, baking powder and salt together in a small bowl; set aside.
  • Melt butter together with the shortening in the microwave.  Once melted, mix together until well combined, about two minutes. 
  • Add in sugar, mixing well to incorporate.  Add in eggs, one at a time, mixing well after each addition.  Add in anise extract.
  • Add dry ingredients a little at a time to the mixture, stirring to combine without over mixing. 
  • Use small scoop to make cookies, and place on baking stone.  Bake 8-10 minutes, depending on your oven.  Remove from oven, and place on rack until completely cool. 

For the glaze:

  • Add milk, one tablespoon at a time, until mixture makes a glaze consistency.  Add in anise extract, stirring to incorporate. Dip tops of cookies into glaze, then sprinkle with the nonpareils.  Allow to dry completely.

Notes

You can prep the dough, make each cookie ball and then freeze raw in a zip-top or reusable freezer bag.  They will last for months, and when you want a fresh cookie, simple pull out the amount you want and bake as usual. 

Nutrition

Calories: 35kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 36mgPotassium: 8mgFiber: 0.1gSugar: 2gVitamin A: 40IUCalcium: 14mgIron: 0.2mg
Keyword Christmas cookies, Holiday cookies, Italian cookies
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Herb Crusted Pork Roast With Port Wine Sauce – The Modern Proper (Video)

Holly and Natalie are the two friends who created The Modern Proper blog.  You can learn more about them here, and believe me, you’ll love not only their recipes, but they concept behind their blog.  For me, hospitality is so important, and it goes hand in hand with food. 

 I made this using my Food Chopper to chop the garlic, herbs and whole peppercorns, along with my Enameled Cast Iron Skillet with Lid:

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop. 

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime guarantee

Click here to get yourFood Chopper, and hereto get your own Enameled Cast Iron Skillet with Lid today, in time for the holidays.

Let’s jump right in!

Ingredients

  • 4 garlic cloves
  • 2 tbsp freshly chopped rosemary
  • 2 tbsp freshly chopped thyme
  • 2 tbsp whole black peppercorns
  • 2 lbs. pork tenderloin
  • Kosher salt
  • 2 tbsp olive oil

For the Port Wine Sauce

  • 1 tbsp olive oil
  • 1 medium shallot, chopped
  • 1 cup port wine
  • 4-5 whole peppercorns
  • 1 sprig rosemary
  • 4 tbsp cold butter

Instructions

Preheat your oven to 375°F/190⁰C.

Chop first four ingredients with the Food Chopper.

Remove any silver skin from tenderloins, pat dry.  Using your hand, rub the garlic mixture over pork tenderloin, then season with salt to taste. 

Heat oil in skillet over high heat until shimmering, then add in tenderloins, searing on all sides to brown.  Place skillet in oven and bake approximately 15-20 minutes, or until pork reaches an internal temperature of 140⁰F/60⁰C.

Remove pork from skillet, and tent with foil on cutting board.

Add one tablespoon of oil to skillet over medium heat, and add in shallots; sauté just until tender, about 2-3 minutes. Add in port wine, rosemary sprig and peppercorns, and bring to a boil, scraping the bottom to release any browned bits.  Reduce heat to low, and simmer until liquid is reduced by half.  Remove from heat, and in butter and whisk to incorporate. 

Strain the sauce if necessary (I did not find it to be) and serve on the side with the sliced tenderloin.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

DECEMBERHosts can earn ANYTHING item 60% off!!

Scan the QR code below to shop, and message me to host – I would be thrilled to help you get some FREE and discounted!!

Herb Crusted Pork Roast With Port Wine Sauce – The Modern Proper (Video)

Tender pork loin served with an amazingly rich Port Wine Sauce!  This recipe will be an easy but elegant star of your holiday meal!
5 from 1 vote
10 mins
Total Time 20 mins
Course Main Course, pork
Cuisine American
Servings 8 servings
Calories 295 kcal

Ingredients
  

  • 4 garlic cloves
  • 2 tbsp freshly chopped rosemary
  • 2 tbsp freshly chopped thyme
  • 2 tbsp whole black peppercorns
  • 2 lbs pork tenderloin
  • kosher salt to taste
  • 2 tbsp olive oil

Port Wine Sauce

  • 1 tbsp olive oil
  • 1 medium shallot, chopped
  • 1 cup port wine
  • 5 whole peppercorns
  • 1 sprig rosemary
  • 4 tbsp butter

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Chop first four ingredients with the Food Chopper.
  • Remove any silverskin from tenderloins, pat dry.  Using your hand, rub the garlic mixture over pork tenderloin, then season with salt to taste. 
  • Heat oil in skillet over high heat until shimmering, then add in tenderloins, searing on all sides to brown.  Place skillet in oven and bake approximately 15-20 minutes, or until pork reaches an internal temperature of 140⁰F/60⁰C.
  • Remove pork from skillet, and tent with foil on cutting board.
  • Add one tablespoon of oil to skillet over medium heat, and add in shallots; sauté just until tender, about 2-3 minutes. Add in port wine, rosemary sprig and peppercorns, and bring to a boil, scraping the bottom to release any browned bits.  Reduce heat to low, and simmer until liquid is reduced by half.  Remove from heat, and in butter and whisk to incorporate. 
  • Strain the sauce if necessary (I did not find it to be) and serve on the side with the sliced tenderloin.

Nutrition

Calories: 295kcalCarbohydrates: 8gProtein: 24gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: