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Toasted Walnut & Pink Lady stuffed Pork Tenderloin with Apricot Whiskey Glaze

SERVES 4- TWO SLICES EACH WITH SAUCE

• 2 lb. pork tenderloin

• 1 shallot, minced

• 1 clove of garlic, minced

• 1/2 of a pink lady apple, chopped

• 2 Tbsp. butter

• 1/2 cup chicken stock (you may need more depending on how dry the bread cubes are)

• 2 cups stale bread cubes

• 4 fresh sage leaves, chiffonade

• 1/4 cup toasted walnut, chopped

• salt/pepper to taste

• 1/2 cup apricot jam (or orange marmalade)

• 2 Tbsp. whiskey

1.) Butterfly tenderloin, salt & pepper both sides. Heat a Tbsp. of olive oil in a cast iron skillet over medium heat & saute shallots, garlic & apple until they just begin to soften then add butter & stock; heat through. Place bread cubes in a large bowl, pour hot stock mixture over, add sage & walnuts, stir to combine. Add more stock as needed until mixture just holds together & yet is not soggy.

2.) Place mixture over butterflied tenderloin & roll up. Tie with cooking twine. Preheat oven to 350f. Heat 1 Tbsp. of olive oil & 1 Tbsp. of butter in the same cast iron skillet, brown tenderloin on both sides. Open roast the tenderloin in the iron skillet for about 30 minutes or until you reach an internal temperature of 155f.

3.) Remove from oven. Tilt pan, pooling juices into one corner & whisk in jam & whiskey. Brush over pork & return to oven. Continue to roast until glaze sets up & pork reaches 165f (pork is normally cooked to 155f but stuffed, it’s safer to cook to 165f). Remove from oven & allow to rest 10-20 minutes before slicing. Drizzle with glaze from pan.

Mustard & Butter Roasted Russets with Fresh Herbs

Mustard & Butter Roasted Russets with fresh Herbs

SERVES 4

• 3 large Russet potatoes

• 2 Tbsp. olive oil

• salt/pepper to taste

• 1/4 cup butter, softened but not melted

• 1/4 cup mustard

• 2 Tbsp. chopped herbs such as thyme, rosemary or parsley

Microwave potatoes for 7 minutes. When just cool enough to handle, cut into large cubes. Preheat oven to 350f. Toss potato cubes with olive oil & season with salt & pepper. Roast potatoes on a sheet pan until golden & tender, about 25 minutes. Remove from oven, whisk together butter & mustard & herbs, toss with potatoes. Roast for another 10 minutes until mustard sets up on potatoes & gets bubbly.