Recipe of the Week 1/19/2011

Posted on January 19th, 2011 by host

Grilled Pork Tenderloin


  • 2 Pork tenderloins
  • 2 tbsp Olive Oil (Not EVOO)
  • 1/ 4 cup Rub or Seasoning Blend

Rub pork with olive oil and coat with your choice of Seasoning . Place on grill or grill pan on low heat cook for 15 to 20 minutes.

Blood Orange Glaze


  • 1 cup blood orange juice (about 6 blood oranges)
  • 2 shallots, finely chopped
  • ½ cup  White Wine (Dry)
  • ½  cup good chicken stock
  • ½  cup extra-virgin olive oil
  • 2 Fresh Red or Black Plums
  • Salt and ground white pepper

Simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent burning. Remove from heat and place on the side. In a small saucepan, combine shallots, white wine, chicken stock and reduce again. Remove from heat and slowly whisk in olive oil until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm.

Spring Carrot Slaw


  • 1/2 cup mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 1/2 pounds carrots, shredded
  • 1 cup Raisins or Dried Cranberries
  • 1/4 cup canned pineapple chunks, drained
  • 2 tablespoons chopped Cilantro

Mix together the mayonnaise, pepper, salt and sugar. Stir in the carrots, raisins or dried cranberries, pineapple chunks and fresh cilantro

Cover the slaw with plastic wrap and refrigerate for at least 30 – 45 minutes before serving, allowing flavors to marry.   Add diced Roma tomatoes and gently fold into mixture.

Recipes, What's New | January 19th, 2011