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Showing posts from December, 2012

The Big Switch

Pork Loin with Cherry Sauce (Serves 8)

Last week I posted the appetizer from our Christmas Eve dinner. This week, I am featuring the main course, pork loin with cherry sauce. This is a great recipe for winter dinner parties because it makes a beautiful presentation and the cherries in cider give the house a mouthwatering fragrance. The pork is seared with a savory herb crust, and then stays moist simmering in the cider.
Ingredients 1 cup hard apple cider 1 cup dried cherries 6 Tablespoons flour 1 teaspoon herbs de Provence ½ teaspoon salt ½ teaspoon black pepper 2 pounds pork tenderloin 2 Tablespoons butter 4 Tablespoons shallots, finely chopped 2 cups chicken or vegetable broth Directions Place cider in a 2-cup glass measure. Microwave on high for 20 seconds or until warm. Add the dried cherries to the cider. Cover and let stand 10 minutes or until the cherries start to soften. Drain the cherries in a colander over a bowl, reserving the cider.
Combine flour, herbs de Provence, salt and pepper in a shallow dish. Dredge pork in the flou…

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