Recipes for Cook

A perfect hot dip to serve on game day,  at a festive occasion,  or just because...

Serves: (4 to 6)
Prep: 5 Mins. |
Bake: 20 Mins.

Posted: by Sandra

INGREDIENTS

Serves: (4)
Prep: 10 mins. |
Cook: 20 mins.

Posted by Sandra 

INGREDIENTS

1-1/2 lbs. pork tenderloin
Kosher salt and freshly ground pepper, to taste
1 tablespoon peanut oil (has a high smoking point)
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
2 teaspoons olive oil
1/2 cup finely chopped red onion
1 garlic clove, minced
1 (10 oz. package) fresh spinach
2 tablespoons water
1 tablespoon red wine vinegar (or cider vinegar)
1 tablespoon honey

METHOD

Preheat oven to 425 degrees.

Trim pork of excess fat or sinewy membrane. Season with salt and pepper, to taste. Heat a large non-stick oven-proof skillet over medium-high heat on stove top, place pork tenderloin in skillet. Sear each side to brown entire surface. Remove meat from pan, setting it aside on a plate. Add balsamic vinegar to skillet, stirring to scrape any cooked bits from bottom. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.

Place skillet in preheated oven to roast for 20 minutes (155 degrees on thermometer). Remove pork from oven; tent with foil and allow to rest for 5 minutes before slicing in to 1” thick slices. [Note: temp. on thermometer will continue to rise 10 more degrees while resting]. (Reserve pan juices for drizzling over top of pork when serving, as in photograph.)

Meanwhile, make the fresh-wilted spinach. Mix in a small bowl the water, red wine vinegar, and honey, then set aside. Heat oil in a medium non-stick skillet over medium-high heat. Add onions; cooking for 5 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring constantly. Add spinach, tossing continually to combine. Add water, vinegar, and honey mixture from small bowl; cooking 2 more minutes just until spinach begins to wilt, while tossing frequently with tongs.

Immediately arrange a serving of spinach on each serving plates, and place pork slices alongside with a drizzle of balsamic glaze. - Enjoy!


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Ever wonder what to make with ground chicken besides, chili, meatballs and burgers? I do all the time and when I ask people reply "the same things you would make with ground beef." I get that but I want something different. Thats how this recipe was born. As always you can change this recipe to suit your tastebuds. Other options would be a marsala sauce (with or without the mushrooms), caramelized onion topping, mix in some feta cheese and use greek seasonings, use moroccan seasonings and serve it over couscous, the possibilities are endless.


Italian Chicken Patties and Garlic Wine Sauce

Yields: 6 patties

Ingredients:

1 pound ground chicken
1 10 oz. package frozen spinach, squeezed and drained
1 egg, beaten
1 small onion, finely chopped
3 cloves garlic, minced
2 cloves garlic, minced
approx 1/2 cup breadcrumbs
extra virgin olive oil
2 tbsp butter
salt and pepper
Italian seasoning
garlic powder
1/2 cup dry white wine
1 cup of chicken stock
wondra flour
shredded mozzarella (swiss or fontina would be good too), optional.

Directions:

1. Saute onion and 3 cloves minced garlic in olive oil and set aside to cool. In a large bowl combine ground chicken, drained spinach, Italian seasoning, salt, pepper, garlic powder, egg and breadcrumbs. Mix with your hands to combine all seasonings. If mixture is very wet add more breadcrumbs. It will remain sticky.

2. Preheat oven to 350. Meanwhile, heat oil in a large skillet. Form patties and gently place in oil and let cook until browned, turn over and cook the other side. When all patties are browned place on a baking sheet and continue to cook in oven (to make sure the chicken is cooked all the way)while you make the sauce.

3. Heat 2 tbsp oil and 2 tbsp butter in pan, add 2 cloves minced garlic and cook over medium low heat, (do not burn or garlic will turn bitter). Add wine and let reduce by half, then add chicken stock. Let sauce cook down and reduce. Season to taste with salt and pepper. If you want the sauce to be thicker stir in some wondra flour.

4. Return patties to pan with sauce, turning to coat both sides. If desired, top with some shredded mozzarella and put the pan under the broiler to melt.