Treat your family to the flavors of the holidays with these comforting recipes.  The apples can be made in advance and warmed up prior to serving.  They would also taste great served with pork chops.  Enjoy!

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Spiced Apples

Course Side Dish

Cuisine American

Servings 6

Ingredients

• 4 Granny Smith apples peeled and cut in fairly large slices
• 1 1/2 Tbsp unsalted butter
• 1/3 cup shallots minced
• 1 cup apple cider
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup Calvados (apple liquor) if you don't use increase apple cider by 1/4 cup
• 1 Tbsp honey
• 1 Tbsp brown sugar

Instructions

• Melt butter in a large non-stick frying pan.
• Add shallots and sauté for about 2 minutes.
• Add apples and cook until they start to get soft.
• Add the remaining ingredients and cook until most of the liquid has evaporated and thickened.

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Dry Rub Pork Tenderloin**

Course Main Course

Cuisine American

Servings 6

Ingredients

• 2 1/2 pounds pork tenderloin
• 1 Tbsp smoked paprika
• 1/2 Tbsp ground corriander
• 1 tsp celery salt
• 1/8 tsp cayenne pepper
• 1/8 tsp ground cinnamon
• 2 Tbsp olive oil

Instructions

• Take pork tenderloin out of the refrigerator one hour before grilling.
• Combine all spices in a small bowl.
• Brush olive oil over both pieces of pork tenderloin. Sprinkle spices over pork and rub in with your fingers.
• Heat grill and place tenderloins on grates.* Grill until internal temperature reaches 150°F. Let rest for 10 minutes until carving into 1/2 inch slices.

Notes

*You can also bake the pork tenderloin in a preheated 350-degree oven.  Prior to baking, sear the pork in olive oil until brown on all sides. Place in the oven and cook for around 20-25 minutes until the internal temperature reaches 150 degrees.

**This rub recipe is from the Food Network.

We receive a wonderful box of fresh produce every other week.  When we saw the wide array of items, it made us wonder how we could best use the vegetables in a new dish and we came up with this recipe.  Give it a try!

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Pork Tenderloin & Vegetable Pie

Course Main Course

Cuisine American

Servings 7

Equipment

• 7 Soup style Ramekins - 8 oz. capacity

Ingredients

• 4 Tbsp olive oil divided
• 1 cup leeks sliced
• 1 cup yellow onion chopped
• 1 cup red bell pepper chopped
• 2 cloves garlic minced
• 1 cup carrots chopped
• 1 cup celery chopped
• 1 cup potatoes chopped
• 1 ½ cup chicken broth
• 5 ounces shiitake mushrooms sliced
• 1 Tbsp fresh rosemary minced
• 1 ½ pounds pork tenderloin cut into bite-sized pieces
• 1 cup red wine
• 1 Tbsp fresh thyme minced
• 2 ½ tsp kosher salt
• 1 tsp freshly ground pepper
• 2 Tbsp flour
• 4 Tbsp water
• 2 sheets puff pastry thawed
• 1 egg slightly beaten
• 1 tsp black sesame seeds optional

Instructions

• Heat 1 Tbsp olive oil over medium heat in a large non-stick pan. Add leeks, onion, red pepper and garlic. Sauté until soft, about 4 minutes. Remove to a bowl to save for later.
• In the same pan, add 1 Tbsp of olive oil and sauté carrots, celery and potatoes for about 4 minutes. Add 3/4 cup of chicken broth and cook until potatoes and carrots are fairly soft. Remove to the bowl with the leek mixture.
• In the same pan, add 2 tsp olive oil and sauté the mushrooms until soft, about 4 minutes. Add to bowl with other ingredients.
• Add 1 Tbsp olive oil to the pan and sauté the pork and rosemary until most of the pink is gone from the outside. Don't overcook because this is a tender cut of meat.
• Add back all the previously sautéd vegetables to the pan. Add the remaining chicken broth, wine, thyme, salt and pepper to the pan. Simmer for 15 minutes until the flavors blend.
• Mix the flour and water in a small bowl. Add to the pork mixture and bring to a boil. Cook for one minute until sauce thickens.
• Preheat oven to 400°.
• Place mixture into 7 ramekins.
• Roll out puff pastry to make it a little thinner.
• Cut out circles that are slightly larger than the ramekin. Place on top of stew mixture.
• Beat the egg and brush on top of the puff pastry. Sprinkle a few black sesame seeds on top.
• Bake for 18-20 minutes. Serve hot.

Once cooked, this pork can be used several ways.  Put it on a sesame bun and serve along with sweet potato fries, place it on rice and serve with a green salad, or put it on a wrap along with some coleslaw.  After the pork is cooked, freeze in small containers and dinner will be on the table in minutes whenever you are crunched for time!

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Saucy Pork

Course Main Course

Cuisine American

Servings 4

Calories 260kcal

Ingredients

• 1 pound pork tenderloin
• 1 medium onion chopped
• 2 Tbsp olive oil
• 1 garlic clove minced
• 1/4  cup ketchup
• 1/4 cup Heinz chili sauce
• 1 Tbsp Worcestershire sauce
• 2 tsp cider vinegar
• 1/2 tsp hot sauce we like Crystal or Sriracha sauce
• 1 cup water

Instructions

• Cut tenderloin into slices about 1/4 in. thick.  Cut each slice into 3 strips.  Set aside.  
• Heat oil and sauté onion until soft, around 5 minutes.
• Add garlic and stir for another 1 minute.  
• Add the rest of the ingredients, except tenderloin and simmer for 5 minutes.
• Add pork and simmer until cooked through, about 8 minutes.
• Remove pork and put in a bowl.
• Boil the sauce until slightly thickened, about 3 minutes.  Pour over pork and either freeze or serve as suggested above.

This recipe is not only delicious but looks beautiful on a plate.  Your guests will think you worked for hours, and don’t tell them any differently.

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Hoisin Pork and Green Onion Pancakes

Course Main Course

Cuisine Chinese

Servings 4

Calories 500kcal

Ingredients

• Pork:
• 1 1/4 lb. pork tenderloin
• Salt and pepper
• Olive oil
• Pancakes:
• 1 cup flour
• 1/2 cup rice flour
• 3 eggs
• 1 1/2 cups  2% milk
• Pinch salt
• 1 Tbsp sesame oil
• 4 green onions chopped
• 2 tsp chopped fresh chives

Instructions

• Pork:
• Salt and pepper the meat and drizzle with olive oil.  
• Grill tenderloin until cooked through.  Let rest 5-10 minutes and thinly slice.  Keep warm.
  
• Pancakes:
• In a medium bowl, place the flour, rice flour, eggs, milk, salt and oil and whisk until smooth.  Stir in green onions and chives.        
• Lightly grease a 10″ shallow, non-stick frying pan with vegetable or canola oil.
• Pour large spoonfuls of the pancake mixture and swirl the pan to spread the mixture thinly.
  
• Using a rubber spatula, cook for about 2 minutes and flip – should be lightly browned.
  
• Remove from pan and keep warm.  Repeat process 3-4 more times.
• On each pancake, place several slices of pork, spinach and sprigs of green onion.  Top with Hoisin sauce, roll up and cut in half.  Place on plate with seam side down.  Serve with additional Hoisin sauce on the side.
  

Notes

Tight on time?  Grill the meat and reheat before ready to serve.  Also, the pancake batter can be made in advance and kept in the refrigerator until ready to use.