Pork Tenderloin with Garlic-Orange Vinaigrette and Wilted Spinach

I love to mix things up and this recipe certainly caught my attention.  It combined a lot of ingredients I absolutely adore, but had never thought to combine.  And as an added bonus, the left-over orange juice came in super handy for the cold that Aquaman gave me!  Thanks darling.

Ingredients:

• 4 Tablespoons Olive Oil, divided
• 2 – about 1 lb. each, Pork Tenderloins, trimmed and patted dry
• ¼ Cup of O.J.
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Honey
• 2 cloves of Garlic, minced or pressed
• 4 Bunches – just about 2 Pounds Baby Spinach
• Salt & Pepper

Source: www.delish.com

Preparation:

            In a large skillet, heat 1 tablespoon of Olive Oil over medium heat.  Season the Pork Tenderloins with Salt and Pepper.  *I was unable to find 2 – 1lb. Tenderloins, so in my resourcefulness, I cut a 2lb Tenderloin in half length wise.  I cut each half in half again to make it easier to fit in the skillet – just my personal preference.    

            Add the Tenderloins to the skillet and cook, turning occasionally, until a meat thermometer registers 145 degrees, just about 20-25 minutes.  If the Pork cooks too quickly, reduce the heat.  Transfer the Pork to a plate and tent loosely with foil and let rest 10-15 minutes.  Make sure to reserve the skillet.

            Next make the vinaigrette.  In a blender, or food processor, combine the O.J., Mustard, Honey, Garlic and 2 tablespoons Olive Oil.  Season the vinaigrette with Salt and Pepper and blend until smooth – set aside.

            In the same skillet, heat the remaining 1 tablespoon of Olive Oil over high heat.  Add as much of the Spinach that fits, toss until wilted, adding more as there is room-just about 3-5 minutes total.  Drain off the excess liquid and season the Spinach with Salt and Pepper.

            To serve, slice the pork and lay on a bed of the wilted Spinach and drizzle with the vinaigrette.

            So lovely!  The flavors literally meld together and create the perfect dish.  If you love pork, this is a recipe you don’t want to miss.

White Chicken Lasagna

So I’m sure there’s a million different ways to prepare lasagna, but this has to be one of my favorites.  This recipe came to me via the best Christmas present ever, “Tailgating Indy Style 2010 Cookbook.”  Thanks to Mr. & Mrs. Courthouse Canoodlers for driving all over the city just to get it.  And by the way, the automatic wine opener is so money – although it may be my new enabler.

Ingredients:

• 9 Lasagna Noodles
• ½ Cup Butter
• 1 White Onion, chopped
• 2 Cloves of Garlic, minced or pressed
• ½ Cup Flour
• 2 Cups Chicken Broth
• 1 ½ Cup of Milk
• 4 Cups of Mozzarella, divided
• 2 Cups Parmesan, divided
• 2 Cups of Ricotta Cheese
• 1 Teaspoon dried Basil
• 1 Teaspoon dried Oregano
• ½ Teaspoon ground Black Pepper
• 2 Cups cooked, cubed, or shredded Chicken
• 2 – 10oz. packages of frozen, chopped Spinach, thawed and drained

Source: Tailgating Indy Style 2010 Cookbook

Preparation:

            First, preheat your oven to 350 degrees and bring a large pot of slightly salted water to boil.  Cook the Lasagna Noodles for 8-10 minutes, drain and rinse them under cold water, then set aside.

            To make the sauce, melt the Butter in a large saucepan over medium heat.  Add the Garlic and Onion and cook until tender, stirring frequently.   

           Now go ahead and add in the flour and salt, and stir for about a minute.  Add the Chicken Broth and Milk and bring to a boil, stirring constantly. Next stir in 2 cups of the Mozzarella and ¼ cup of the Parmesan, until smooth. Season the sauce with the Basil, Oregano, and ground Black Pepper and set aside.

            In a 9X13 baking dish, spread 1/3 of the sauce mixture along the bottom.  Layer with 1/3 of the Lasagna Noodles, then the Ricotta and Chicken*.  (I choose to use rotisserie Chicken that I shredded – eliminating a step and I think it adds a depth of flavor!)  

            Arrange another 1/3 of the Noodles over that layer and top with 1/3 of the sauce, the drained Spinach and sprinkle with the remaining 2 cups of Mozzarella and ½ cup of Parmesan.  Arrange the remaining Noodles over the cheese layer and spread the remaining sauce and sprinkle with the last ½ cup of Parmesan.

            Bake the Lasagna for 35-40 minutes, until the Parmesan begins to turn a lovely golden brown.

            This dish is too good to be true!  It’s tasty, hearty and perfect for the cold winter months.  Bonus- it feeds a bunch and freeze very, very well.  C’est tres bon! 

Creamy Cauliflower and Chorizo Soup

I adore soups.  I bow down to these one pot meals that practically beg for garlic bread.  How can you resist?  This recipe piqued my interest because it calls for Cauliflower.  I’m not sure I’ve ever had a soup that included this veggie as the headliner.  It is a dish I highly, highly recommend; you won’t be disappointed!

Ingredients:

2 Tablespoons Extra Virgin Olive Oil

10 ounces Chorizo* or Andouille Sausage

1 Medium Onion, sliced (about 1 cup)

1 Medium Head of Cauliflower (about 2 pounds)

1 Small Yukon Gold Potato (about 4 ounces)

4 Cups Chicken Broth or Stock

1 Bunch Mustard Greens, Kale, Spinach, or a mixture of the 3 – tough skins discarded, rinsed, dried, and thinly sliced**

3 Tablespoons fresh Lemon Juice***

Kosher Salt and fresh Ground Pepper

Paprika, preferably smoked, for garnish

My deviations:

• *I used 15 Ounces Chorizo, mainly because that’s the package size I could find
• ** I chose to use Spinach
• *** I substituted the Lemon Juice with 1 Cup of Heavy Cream….yummmm

 I got quite a kick out of the company name!

Preparation:

            Heat the Olive Oil in a large skillet over high heat.  Reduce the heat to medium and add the Chorizo, stirring occasionally until lightly browned, about 5 minutes.  Transfer the Chorizo with a slotted spoon to a plate and set aside.

            Next add the Onion to the skillet and cook, stirring occasionally until softened, another 5 minutes.

            In the meanwhile, cut 2 Cups of small Cauliflower florets and chop the rest of the Cauliflower head.  Peel and thinly slice the Yukon Potato.  Once the Onion has softened, add the Chicken Broth/Stock, the chopped Cauliflower and the Potato to the skillet; bringing the mixture to a boil over high heat.  Reduce the heat to low and simmer for another 5 minutes or until both the Cauliflower and Potato are very tender.  Transfer the mixture to a blender in 3 or 4 small batches and puree until very smooth. * Don’t forget that hot liquids expand very, very readily, so do NOT overfill your blender!!

            Measure the pureed batches back into the skillet and add water, if necessary to make 7 Cups.  Stir in the reserved Cauliflower florets and simmer for 4 minutes until almost tender.  If you chose Mustard Greens or Kale, add to the soup with the florets.  When the florets are just tender, stir back in the Chorizo and Lemon juice and add Salt and/or Pepper to taste.  If using Spinach, add it to the skillet when you add the Chorizo and Lemon Juice.  Ladle the soup into bowls and sprinkle with Paprika as garnish.

I cannot say enough about this soup.  It’s warm, hearty, has a little kick and is very filling.  Add to that it heats and even freezes well.  Talk about getting your meat, potatoes, and veggies all in one bowl.  This truly is a balanced meal in the making.  One that I hope you and your family will enjoy again and again!!