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Ingredients: 3 large Cloves garlic, minced 1/2 Cup(s) Fresh rosemary 2 Tablespoon(s) Kosher salt 2 Tablespoon(s) Cracked black pepper Directions: 2 tb Olive oil 2 x Pork tenderloins 1/2 c Grainy brown mustard 1/3 c Apricot jam 1/4 c Port 1. Heat broiler. Combine garlic, rosemary, salt, pepper and olive oil in small bowl, mix well. Rub tenderloins with mixture. 2. Place tenderloin on baking sheet. Broil, turning once, until center is slightly pink, 15 to 18 minutes. Remove, allow to rest 5 minutes. 3. Heat mustard, jam and port in small saucepan over medium heat, stirring frequently, until jam has melted and ingredients are well combined. 4. Cut tenderloin into slices about 1-inch thick, drizzle lightly with sauce and serve, passing remaining sauce. Nutrition information per serving: Calories 390, Fat 12 g, Cholesterol 120 mg, Sodium 2,100 mg, Carbohydrates 30 g, Protein 40 g
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Heat 1 1/2 teaspoons oil in skillet o Buttermilk biscuits with rosemary-peach jam Blanch the peaches in boiling water for 1 minute. Dump them in a colander and run under cold water. When cool enough to handle, peal off the skins with a paring knife, leaving the flesh intact. Cut the peaches in half and discard the pits, and then cut Pork loin Bake or grill pork loin for 20-25 minutes per pound at 350A° F. Serve with mashed potatoes, rice or noodles. Broiled steak with red butter sauce (steak grille au beurre rouge) 1. Preheat the broiler to high. 2. Rub the steak on both sides with the oil. 3. Sprinkle the steak with salt and pepper, using generous amounts of pepper. 4. Place the steak on the broiler rack and let it cook 4-5 min. from the source of heat. Broil 3-5 m Baked pork chops with onion place pork chops in baking dish. Mix soups and water in a bowl. Put sliced onion on top of chops. Pour soup mixture over chops. Cover. Bake at 350 degrees F for 40 minutes.