As you might be aware from my last post, my computer is on it's way out. I'm pretty sad about it but we really had a good run. We made it through the end of undergrad and all the way through graduate school and applying for tons of jobs. Apple and I are buddies but I'm getting pumped for my new computer which I have been told is my birthday present. I'm totally cool with it since I thought I was getting a sweet necklace from Stella and Dot which is already in my closet. Nice how things worked out this year for my birthday....
Anywho, since my computer has been so unpredictable so I didn't think I would be able to post anything until the new one arrived. Then, it decided to throw me a bone and let me upload these last few pictures. You can be happy it cooperated because this pork loin is out of this world. So simple yet quite perfect for entertaining--or stuffing your face the Saturday after Thanksgiving with your husband. To each their own.
I can't forget about the risotto though. It is the perfect match with the sweet and spice rubbed pork tenderloin. It also re-heats beautifully which is good considering this makes enough for a small army.
Enjoy these two recipes because I'm not 100% sure when I will be up and running. Ciao for now!
Musical Selection: Your Love by: Nicki Minaj. Mr. Schwartz and I were watching Ms. Minaj's countdown last night and it.was.awesome.
Sausage and Red Pepper Risotto and Spring Risotto ) you need to wait until all of the liquid is gone to add more.
There is the risotto, creamy and perfect.
There it is, the whole plated meal. As you can see I served green beans as well. Super difficult to make--Steam Fresh microwaved baby. Come on, give me a break I made tenderloin and risotto.
Balsamic Glazed Pork Tenderloin
1 (2 pound) boneless pork tenderloin
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, chopped
1/2 cup water
1/4 cup brown sugar
1 tablespoon cornstarch
1/8 cup balsamic vinegar
1/8 cup Worcestershire sauce
1/4 cup water
2 tablespoons soy sauce
Combine poultry seasoning, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze sparingly drizzled over the pork.
Recipe adapted from: here
- 4-5 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 1/2 cups Arborio rice
- 1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup freshly grated Parmesan, plus more for serving
In a medium saucepan, bring the broth to a simmer and keep warm over low heat.
In a separate frying pan, melt the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes.
Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring frequently, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total.
Add the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmesan.
Recipe from: here