Coconut Milk Braised Pork Tenderloin

In our attempt to find a way to combine coconut milk and pork tenderloin we came across many recipes for milk-braised pork loin, which apparently is a pretty popular dish.  It sounds strange, I know, but the result is very tender pork with a rich creamy sauce.   The sauce in our version wasn't as thick as expected, most likely from the use of coconut milk instead of regular milk or cream.  But it gave the dish a very unique flavor along with the cardamom pods and cinnamon.  With a side of roasted Brussels sprouts and a baked potato, it was quite a tasty meal!

Ingredients:

• 1 pork tenderloin (1-1.5 lbs) or two small tenderloins
• 2 tablespoons whole grain mustard
• salt and pepper
• olive oil
• 1 can coconut milk
• 1/3 cup milk 
• 4 cloves garlic, halved
• 1 cinnamon stick
• 1 tablespoon cardamom pods
• 4 sage leaves

Directions:
Pat the pork dry and season well with salt and pepper.  Spread the mustard over the exterior.  

In a dutch oven, heat 2 tablespoons olive oil over medium-high and sear the pork on all sides until it is well browned.  Our tenderloin was so large we had to cut it in half and do this in two batches.  

Next, pour both milks into the dutch oven along with the garlic, cinnamon, cardamom and sage.  Add 1/4 teaspoon salt.  Bring to a simmer and cook for about 20 minutes or until your thermometer reaches 140 degrees F, rotating the pork every 5 minutes.  

Remove the pork to a plate and tent with foil while you reduce the sauce.  Bring the sauce to a medium boil, stirring often.  

After 10-15 minutes, remove the cinnamon stick, cardamom pods, and sage.  Blend the mixture with an immersion blender until all the garlic is smooth.  Taste the sauce for salt and serve over the sliced pork.  The sauce was delicious on top of the baked potato too.

Creamy Potato-Bacon Soup

This soup combines all of the flavors you would have in a loaded baked potato, and it comes out at the perfect creamy and thick consistency for a hearty winter soup. It is relatively simple and there aren't that many ingredients.  The key is to infuse the bacon flavor into the entire soup, and then to add the creaminess by making a sauce separately that gets mixed in at the end.  Best of all, there is no actual cream in the dish so it isn't as bad for you as you might think!

Ingredients:
3/4 lb bacon
5 large russet potatoes, peeled and diced into 1/2 inch cubes
1 onion, diced 
2 ribs of celery, sliced
2 cloves garlic, minced
4 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk 
1 1/2 cups shredded cheddar cheese
3-4 green onions, sliced thinly
salt and pepper

Directions:
Dice the bacon before cooking- this allows it to cook evenly and it's already crumbled for when you add it back into the soup.  In a large pot over medium, cook the bacon pieces until they are crispy, about 10 minutes, stirring occasionally.  Drain with a slotted spoon into a bowl lined with paper towels.  Remove all but about 3 tablespoons of the bacon fat from the pot. 

Cook the onions, celery, and garlic in the bacon grease for about 7 minutes or until tender.  Add about 1/2 teaspoon of salt and some freshly cracked pepper to the mix while cooking.  

Next, add the potatoes and chicken broth and bring to a boil.  The potatoes should be fully covered.  If your broth is unsalted, add a teaspoon of salt.  You can always add more later, but the potatoes will have more flavor if there is some salt in the broth.  

Cook the potatoes for about 15-20 minutes, until they are just tender.  Careful not to overcook because they will get mushy.  Meanwhile, in a small sauce pan make your roux.  Melt the butter over medium-low heat and whisk in the flour.  Let the flour cook for 3-4 minutes, whisking often.  Slowly add the milk and continue to whisk until all the lumps are gone.  Bring to a boil and simmer until thickened, stirring occasionally.

Once the potatoes are done, scoop out a small bowl full and mash them up before returning to the pot.  Add the thickened cream sauce to the soup as well, stirring to combine.  

Next, add 1 cup of the cheese, half of the bacon crumbles, and half of the green onions. Let the cheese melt and stir.  Add 1/2 teaspoon freshly cracked pepper, and taste to see if you need to add more salt or pepper.

Serve with more cheese, bacon, and green onions on top.  Enjoy! 

Creamy Gorgonzola & Tomato Sauce

Gorgonzola cheese has such a strong flavor- it is a great way to pack some punch into a creamy pasta sauce.  We added some fresh tomatoes to the sauce to lighten it up a bit and add both sweetness and acidity.  This sauce would go great with any pasta, but we chose a pumpkin-filled ravioli because we knew it would be a great contrast to balance out the dish.  This recipe is so easy- great for a week night dinner with pasta and salad!

Ingredients:

1 T olive oil
2 T butter

2 T flour

2 cups milk - room temperature (we used whole milk but I'm sure any will do)

1 clove garlic, minced

2-3 tomatoes, cored, seeded, and diced

6 oz gorgonzola cheese

salt and pepper

fresh oregano to sprinkle on top

Directions:

Bring your milk out ahead of time to let it come to room temperature (or microwave it for a minute or two, which is what I did).  In a large non-stick skillet, heat the oil over medium heat.  Add the garlic and saute for about 1-2 minutes, but don't let it burn.  Add the tomatoes to the pan with 1 teaspoon salt and cook for about 10 minutes, or until the have released their liquid and are very soft.  

Meanwhile, in a separate sauce pan, melt the butter and add the 2 tablespoons flour.  Cook for about 3-4 minutes to get rid of the flour taste.  Pour in the milk and whisk to combine well.  Add 1 teaspoon salt.  Continue to whisk as the mixture thickens over medium-low heat.  

Once the sauce has thickened to your desired consistency, add the tomato mixture and the gorgonzola cheese.  Whisk to combine and let it sit for a couple minutes to let the cheese melt into the sauce. 

Add some freshly cracked black pepper.  Serve over pasta and sprinkle the fresh oregano on top.  Enjoy!