Sunday: cran-orange pork tenderloin (taste of home: december) (recipe below)
Monday: it's our annual Light Up the Night...so dinner will be on the go.
Tuesday: Kielbasa and apple kabobs (taste of home: dec) with homemade mac and cheese
Wednesday: roasted cod and scallions with spiced potatoes (real simple: december)
Thursday: Dinner out to celebrate a friend's birthday
Friday: Mr T's work christmas dinner party
Cran-Orange Pork Tenderloin
Prep/total time: 30 min
Yield: 4 servings
1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. ground mustard
1/8 tsp. ground cinnamon
1 pork tenderloin (1 lb)
1/2 C dried cranberries
1/4 cup plus 1 T orange juice, divided
1/8 tsp. ground ginger
dash of ground cloves
1 can (11oz) mandarine oranges
1 T. cornstarch
In a small bowl, combine the first four ingredients; rub over pork. Place in baking dish (or on a rack in a roasting pan). Bake, uncovered at 425* for 25-28 minutes or until meat thermometer reads 160*.
Meanwhile, in a small sauce pan, combine the cranberries, 1/4 C orange juice, ginger and cloves. Drain oranges, reserving juice; set oranges aside. Add reserved juice to cranberry mixture. Bring to boil. Reduce heat; cover and simmer for 5 minutes.
Combine cornstarch and remaining orange juice until smooth; stir into sauce pan. Bring to boil; cook and stir for 1 minute (will get really thick). Fold in oranges and serve over pork. (You can slice the pork and pour it over or do it over the whole thing uncut).
This was DE-LISH. Seriously...it was so good. The pork was perfectly juicy and tender and the flavors were awesome. It looked like Christmas on a plate (maybe it will be). I made some very simple sweet potatoes (cut into thick slices with some butter and cinnamon) and a spring salad with dried blueberries and blue cheese chunks. It was such a delicious meal...you really must try this recipe.
Tuesday and Wednesdays meals I have never tried before, so if I like them I'll post those recipes too!