H3 Recipe: Holiday Recipe Special

Check out our Holiday Recipe page full of your favorite dishes to make any holiday meal special!

Have a wonderful Thanksgiving!

[caption id="attachment_4262" align="aligncenter" width="300"] Roasted Turkey, Gravy and Cranberry Relish[/caption]

 

[caption id="attachment_4263" align="aligncenter" width="300"] Roasted Pork Tenderloin and Spiced Apple Compote[/caption]

 

[caption id="attachment_4265" align="aligncenter" width="200"] Roasted Butternut Squash Soup[/caption]

 

[caption id="attachment_4266" align="aligncenter" width="300"] Pecan Pie[/caption]

12 Days of Christmas Recipe Countdown: Stuffed Pork Tenderloin toppped with a Pear and Fig Compote

Pear and Fig Compote

INGREDIENTS:

2 each Pears, peeled and cored, cubed

1 each Shallot, chopped

½ cup White wine

1 ½ cup Apple juice or apple cider

½ cup Figs, halved

1 Tablespoon Brown Sugar

½ teaspoon Cinnamon, ground

¼  teaspoon Cloves, whole

1 each Vanilla bean halved or split open

½ teaspoon Salt

2 teaspoon Cornstarch + cold water about 2 tsp.

PREPARATION:

• Warm sauce pan to a medium heat


• Once pan is hot, add shallots and cook until tender; then add pear cubes.


• Let pears cook for about 5 minutes stirring frequently.


• Then add apple juice, figs, brown sugar, cinnamon, cloves, vanilla bean and salt.


• Stir frequently and bring pears to a simmer until they are tender and sauce has a slight thickness to it.  If more thickness desired, add small amounts of cornstarch in cold water (slurry) until you have reached your desired consistency.


• Serve over pork tenderloin or your favorite protein.

Chef’s Note:  This sauce is great over Roasted Duck breast, or even as a stuffing for pork by removing the apple sauce from the recipe.  If compote is too spicy, cu, with more apple cider and apples, however, if you want it spicier you may add more red pepper flakes.  Remember that because they are dry spices, they will take a few minutes to rehydrate and release their flavor so add flakes slowly.

Number of Servings: 4

Serving Size: approx ¼ cup

Calories: 45

Fat: 0

 

Stuffed Pork Tenderloin

 

INGREDIENTS:

 

12 ounce Pork tenderloin, cleaned and butterflied

 

3 each Granny Smith apples, peeled, diced medium

 

2 each Shallots, chopped

 

¼ teaspoon Sea salt

 

½ teaspoon Black pepper

 

¼ teaspoon Nutmeg

 

½ teaspoon Cinnamon

 

¼ teaspoon Cloves, ground

 

¼ cup Dried cranberries, chopped

 

¼ cup Dried figs, chopped

 

2 teaspoons Fresh oregano, chopped

 

PREPARATION:

 

• Preheat oven to 375º.


• Ask your butcher to butterfly the tenderloin for you. Lay the pork out on a flat surface and season the inside with salt and pepper.


• Spread the apples, shallots, cranberries, figs and spices on the tenderloin.


•  Roll the tenderloin up and tie with butcher string.


• Heat a large skillet over medium high heat. Spray with cooking spray.


• Brown stuffed tenderloin on all sides; about 1 minute per side.


• Transfer sauté pan to oven or place tenderloin on baking sheet and roast for 10-15 minutes or until thermometer registers 155º F.


• Remove the tenderloin from the pan and allow to rest for 5 minutes.


• Slice into four equal portions.




• If you prefer your pork a little pink, pull out of the oven at about 145 degrees then let set for 5 minutes.

 

Chef’s Note:  This can be served with a spiced apple cider sauce, pear and fig compote or served as is.

 

Number of Servings: 4

 

Serving Size: 4 oz or ¼ of tenderloin

 

Calories: 160

 

Fat Grams: 4.4

 

H3 Recipe: Teriyaki Pork Tenderloin Kebabs

INGREDIENTS:

Teriyaki Sauce:

1/4 cup Low sodium soy sauce

1/4 cup Mirin (Rice wine vinegar)

2 tablespoons Sugar

Kebabs:

1 pound Pork tenderloin, cleaned

1 cup Red onion, large chop

1 cup Yellow squash, large chop

1 cup Zucchini, large chop

 

H3 Recipe: Pork Tenderloin with Mango Chutney

Roasted Pork Tenderloin

Ingredients:

2 each Pork tenderloins, cleaned and trimmed, plain

1/2 teaspoon Sea salt

¼ teaspoon Ground white pepper

Meat thermometer

Marinade:

½ cup Soy sauce, low sodium

½ cup Maple syrup, sugar free

1 Tablespoon Rosemary, fresh,chopped

1 Tablespoon Thyme, fresh, chopped

1 Tablespoon Garlic, chopped

1 each Shallot, chopped

Preparation:

• Marinate pork tenderloin or pork medallions at least an hour before cooking. 


• Reserve some marinade and place in sauce pot, to let reduce to use as sauce.


• Preheat oven to 350ºF


• Place parchment paper on baking sheet, or simply spray sheet with cooking spray.


• Place each tenderloin on the baking sheet, and season.


• Bake in oven for 20 minutes or until the internal temperature reaches 145ºF.  This internal temperature will cook the pork at a medium.  If a well done center is desired cook to an internal temperature of 160ºF.


• Once tenderloin has reached your desired doneness slice on a bias and top with Mango Chutney.  Serve with brown rice and steamed asparagus.

Number of Servings: 6
Serving Size: 4 ounces
Calories: 170
Fat: 2

Mango Chutney

Ingredients:

1 each Mango, peeled and cubed

¼ cup Orange juice

1 Tablespoon Rice wine vinegar

1 Tablespoon Honey

½ cup Red peppers, chopped

½ cup Red onion, chopped

1 Tablespoon Cornstarch

2 Tablespoon Water, cold mixed with cornstarch

 Preparation:

•  Combine all ingredients in medium sauce pot, and cook until fruit and vegetables are tender.


• Thicken with a corn starch slurry if necessary.  Add slurry very slowly and not all at once, or clumps may form. 

Number of Servings: 8
Serving Size: 1/8 cup
Calories: 24
Fat Grams: 0