Thyme And Dijon Seared Pork Tenderloin With Cider Pan Sauce

Thyme and Dijon Seared Pork Tenderloin With Cider Pan Sauce

Pork Tenderloin is the other "White Meat".  I enjoy pork tenderloin for many reasons, being the ease in preparation, the flavor, and the health benefits!  There is a two fold secret to create a delicious crust, then roast it in a glaze until the center is light pink.  Reducing apple cider with warm spices concentrates before the cider is mounted with butter for a Lucious pan sauce. 

Ingredients:

2 (about 1 1/4 lb) pork tenderloins, silver skin removed

2 1/4 teasoons kosher salt, divided

1 1/4 teaspoon black pepper, divided

1 tablespoon Worcestershire sauce

1/2 teaspoon grated garlic

3 tablespoons neutral cooking oil, such as avocado oil

2 tablespoons course ground Dijon mustard, divided

1 tablespoon finely chopped thyme, divided

3 tablespoons cold unsalted butter, divided

2 tablespoons finely chopped shallot

2 whole allspice

2 whole cloves

2 juniper berries (optional)

3 tablespoons apple cider vinegar

1 cup fresh apple cider (see note)

1 tablespoons finely chopped fresh chives

Directions:

Preheat oven to 350*F.  Line a linage rimmed baking sheet with aluminum foil.  Set aside.

Pat the pork tenderloin dry with paper towels.  Remove the silver skin.

Season with 2 teaspoons salt and 1/2 teaspoon pepper, set aside.  Whisk Worcestershire sauce and grated garlic, 1 tablespoon oil, 1 tablespoon mustard,  2 teaspoons thyme, 1/2 teaspoons pepper in a small bowl, set aside.

Heat remaining 2 tablespoon oil in a large stainless steel skillet over a high heat until the oil is shimmering, about 3 minutes.Add the pork turning occasionally until well browned on all sides, 6 to 8 minutes total.

Remove from heat and transfer to a prepared baking sheet.  Brush reserved Worcestershire mixture evenly over pork.  Do not wipe the skillet clean.

Bake pork until an instant thermometer-read,  inserted in the thickest portion of the pork reads 140*F,  (for medium), 15 to 18 minutes, or until desired degree of doneness.  Remove from oven, and let rest for 5 to 10 minutes.

While the pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low heat.  Add shallot, allspice, cloves,  juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper.  Cook stirring often until shallow is softened, about 2 minutes.  Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.

Bring to simmer over medium-high heat and cook stirring occasionally  until sauce thickens and is reduced to about 1/3 cup, about 8 minutes.  Remove from heat, discard the spices.  Vigorously stir in chives and remaining 1 tablespoon butter until sauce is glossy and emulsified about 1 minute.

Transfer the pork to a cutting board and cut into 1/2 inch thick slices.  Transfer to a platter and spoon cider sauce over top.  Garnish with additional chives.

 

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Loaded Totchos

 

Loaded Totchos

Ingredients:
1 Pkg. Ore-Ida Tater-Tots
1 container 8 oz. sour cream
1/4 cup classic ranch dressing 
3 tablespoons fresh chives, divided
1 pkg. 8 oz. shredded cheddar cheese
4 slices bacon, crisp and crumbled

Directions:
Heat oven to 425ºF.
Bake Tater Tots as directed on package. 
Meanwhile, mix sour cream, dressing and 2 Tbsp. chives until blended.
Spread Tater Tots onto platter; top with sour cream mixture, cheese and bacon. Sprinkle with   

remaining chives.   Serves 12

Twice Baked Potato Casserole

 

Ingredients:
Cooking spray
3 1/2 pounds russet potatoes (5 medium potatoes, 

   about 3 lbs. 12 oz.
1 tablespoon olive oil
2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
6 tablespoons (3 oz.) unsalted butter, cut into small 

   pieces
1 1/2 cups half-and-half
1/2 cup sour cream
8 bacon slices, cooked and crumbled (about 1 cup), 

   divided
3 tablespoons chopped fresh chives, divided
4 ounces extra-sharp Cheddar cheese, shredded (about 

   about 1 cup) 

Directions:
Preheat oven to 400°F. Lightly grease a 2-quart baking dish with cooking spray, and set aside. Rub potatoes with oil, 1 teaspoon of the salt, and 1/2teaspoon of the pepper. Pierce all over with a fork, and place on an aluminum foil-lined baking sheet. Bake in preheated oven until tender, about 1 hour. Cool slightly, about 10 minutes.

Cut potatoes in half lengthwise, and scoop out flesh into a large bowl. Chop enough of the potato skins into 1-inch pieces to equal 1 cup. Discard remaining skins or reserve for another use. Gradually add butter to potatoes, mashing with a potato masher until incorporated. Fold in half-and-half and sour cream until mostly smooth. Fold in 1/2 cup of the chopped potato skins, 1/2 cup of the bacon, 2 tablespoons of the chives, and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer potato mixture to prepared baking dish. Sprinkle top evenly with cheese and remaining 1/2 cup chopped potato skins.

Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle top with remaining 1/2 cup bacon and 1 tablespoon chives, and serve hot.

Mashed Potatoes And Loaded Mashed Potatoes ~ Instant Pot

Ingredients:

2 pounds peeled Russet potatoes, quartered
3 cups water
1/2 teaspoon kosher salt
1/3 cup low-fat 1% buttermilk
1/4 cup light sour cream, I prefer Breakstone’s
2 tablespoons whipped butter
1 teaspoon kosher salt
Fresh black pepper, to taste
Chopped chives or parsley, for garnish

Directions:

Add potatoes to the instant pot and pour enough water to just cover, season with salt.

Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.

Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, salt and black pepper and mash with a potato masher.

Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.

Serve garnished with chopped chives or parsley.and 

Loaded Mashed Potatoes

Ingredients:
4 slices center cut bacon
6 cups about 24 oz cauliflower florets
3 cloves crushed garlic
1/3 cup 1% buttermilk
1 tablespoon whipped butter
3/4 tsp kosher salt
fresh black pepper, to taste
2 tablespoons minced fresh chives, divided
1/4 cup shredded reduced fat shredded cheddar

Directions:

Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.

Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.

Preheat the oven to 350°F.

Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don't own a hand blender, a regular blender would work fine as well.

Mix in 1 tbsp of the chives and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon.

Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.