Good ol’ Ingles pulled through for me again with some great deals on meat. They have such good sales and mark-downs! (By the way, any plug I give for a store or product is completely my unsolicited opinion! No one is paying me to endorse them, as some blogs do.) I needed a pork tenderloin for a recipe I wanted to try, but figured unless I could find one on sale, I’d probably have to change my menu. Ingles had turkey tenderloins on sale buy-one-get-one (meaning half price, because you can buy only one if you’d like.) So, I got a nearly 2 pound turkey tenderloin for only $5!
My recipe came from my Cooking Light Cookbook. The tenderloin is encrusted with an almond/herb mixture before it’s put into the oven. It is served with a dried cranberry-apple Conserve. Yum! My menu for yesterday was:
Almond-Crusted Turkey Tenderloin with Dried Cranberry-Apricot Conserve
Broccoli with lemon butter
Chunky Apple Sauce
Angel Food Cake with Strawberries and Whipped Cream
I baked the tenderloin in the oven 30 minutes at 425 degrees before leaving for Sunday school, then backed up the temperature a great deal to finish cooking while we were at church. The potatoes were put in the oven on Time Bake so they’d be piping hot. The broccoli is a quick fix, so I made it once we got home from church.
Almond Crusted Pork (or turkey) Tenderloin
2 (1 pound) pork (or turkey) tenderloins
2 (1 ounce) slices white bread
3 T sliced almonds, finely chopped
1 tsp coarsely ground black pepper
2 large egg whites, lightly beaten
Dried Cranberry-Apple Conserve – This is SO good!
1. Preheat oven to 425 degrees.
2. Trim fat from pork. Place bread in a food processor; pulse 10 times or until crumbs measure 2 cups. Combine breadcrumbs and next 4 ingredients in a shallow dish. Dip pork in egg whites, dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Insert a meat thermometer into thickest part of the pork. Bake at 425 degrees for 30 minutes or until thermometer registers 160 degrees (slightly pink). Cover with foil. Let stand 10 minutes. Cut into 1/4 inch slices. Serve pork with Conserve. Yield 8 servings.
Dried Cranberry-Apple Conserve – I used apricots instead of apples b/c that’s what I had on hand.
2 cups sweetened dried cranberries
1 1/2 cups boiling water
1/3 cups diced dried apple
1/4 cup raisins
1 T minced crystallized ginger
1/3 cup white wine vinegar
3 T sugar
1/8 tsp red pepper
Dash of ground allspice
Dash of cinnamon
Dash of ground ginger
1/4 C red plum or raspberry jam
1. Combine the first 5 ingredients; cover, and let stand 30 minutes.
2. Combine vinegar and next 5 ingredients in a small saucepan, and bring to a boil, stirring mixture frequently. Add the fruit mixture. Bring to a boil; reduce heat, and simmer for 5 minutes. Stir in jam. Remove from heat and cool to room temperature. Yield: 2 1/2 Cups
For my broccoli, I steam fresh broccoli, then drop in a tablespoon of butter or a (butter spread) over the hot veggies so it melts. I then stir and add a couple tablespoons of lemon juice and a sprinkling of salt. Fresh and delicious!
I also did some baking on Saturday for company that’s coming this week. I wanted a cookie that was yummy, but not super fattening…yes, it’s possible! This is the one! Cocoa Fudge Cookies
only have 78 calories and 2.7g of fat! Try them only if you love
chocolate! =) They are really fast to mix up and it’s all done in a saucepan!
What was cooking in your kitchen this week?