Thursday & Friday!
October 20th 2008 12:58
Apple Baked Pork Tenderloin
- 1 pork tenderloin, about 2 pounds
- 1/3 cup apple juice, 1 cup apple juice (keep separated)
- 1 tablespoon butter
- 1 teaspoon sage
- 3/4 cup tart apple, peeled and cubed
- 1/2 cup chopped white onion
- 3/4 cup Pepperidge Farm's seasoned breadcrumbs
Cut your tenderloin in half (not all the way through, though) and beat the hell out of it with a meat tenderizer/your hands/a pan/whatever. In a saucepan, heat the 1/3 cup apple juice, butter and sage. Stir in the apple, onion and breadcrumbs. Once it's well-mixed and heated, remove from heat and spoon into the tenderloin. Close the tenderloin (skewer it shut if you need to) and put it in a baking dish. Pour the extra cup of apple juice over top, sprinkle with salt & pepper, bake at 350 for an hour and a half (or until fully cooked).
Basil Chicken Pasta
- 3/4 cup fresh basil
- 2 tablespoons lemon juice
- 3 tablespoons chicken broth
- 1/4 cup fresh parsley
- Some chicken!
- Pound of your favorite pasta
Put the basil, parsley & chicken broth in a food processor and pulse until smooth. Sautee your chicken in the lemon juice while your pasta boils until thoroughly cooked. Toss together and ta-da! You're done!
Always,
KT
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Comment by Katherine Huether
Mangia Mediterranean