Food & Recipes
Local Food & Recipe News
Pork Tenderloin with Apple Glaze
Serves: 4
Preparation Time: 15 minutes
Total Cooking time: 55 minutes
I recently received as a gift a jar of Cover's Apple Jelly...and discovered a nice way to use it! Try this recipe for the family this Fall!
"A pork tenderloin is seared, coated with a sweet and tangy blend of apple jelly and balsamic vinegar, and baked with wine-flavored onions and apples for a delicious fall main dish."
| Amount | Measure | Ingredients |
|---|---|---|
| 1
| Tbsp
| Olive oil
|
| 1-1 1/4
| lbs
| pork tenderloin |
| kosher salt and ground black to taste | ||
| 1-1 1/4
| tsp
| chopped fresh parsley |
| 1/2 | sweet onion, diced | |
| 1
|
| Gala apple, cut into chunks |
| 1/2 | cup | Riesling wine |
| 1
| cup
| apple jelly |
| 2 | Tbsp |
balsamic vinegar |
To prepare :
1. Preheat an oven to 350 degrees . Grease a baking dish large enough to hold the tenderloin.
2. Heat the olive oil in a large skillet over medium-high heat, and brown the pork on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
3. Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
4. Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
5. Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160 degrees, 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice.
Cooking with Curmi
You know Maryann, On Air Personality from Star 92.7 from 2 to 7pm.
First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.
Feel free to change the recipes that's how Maryann has come to make her favorites-.when realizing she doesn't have this or that, substituting and wah la....a new recipe is born!
Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!
Cream Cheese Pound Cake
Serves: 4 - 6
Preparation Time: 15 minutes
Total Cooking time: 1.5 hours
| Amount | Measure | Ingredients |
|---|---|---|
| 1
| 8 oz.
| package cream cheese |
| 3
|
| sticks margarine or butter |
| 3 | cups | sugar |
| 6
|
| eggs
|
| 3 | cups | Swan's Down Cake Flour* |
| 1/2
| tsp
| vanilla flavoring |
| 1/2
| tsp
| orange flavoring |
| 1/2
| tsp
| coconut flavoring |
*May use White Lily flour also
To prepare :
Let margarine and cream soften at room temperature and beat until fluffy. Slowly add sugar, beating as you add. Add eggs, 2 at a time along with 1 cup of flour until all are added. Don't beat a long time or the cake will be tough. Last, add flavorings and mix until blended. Pour into a tube or bundt pan and bake at 350 for 1 and 1/4 hours. Let cool in pan for about 30 minutes.
Big Joe and Mama's Recipes
Joe started in radio at the age of 15 in a small Mississippi town and never looked back.
"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."
So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!
