Pork Tenderloin Served With Plum Sauce Topping

Pork tenderloin topped with plum sauce is the perfect dish to treat your family to over the holidays or the weekends. Prepare this recipe in your home to give your taste buds something new to try.

Ingredients

• 2 tsp of poultry seasoning
• 2 tsp of garlic salt
• 1/2 cup of plum sauce
• 1 tsp of black pepper
• 1 tbsp of cornstarch
• 1 cup of white wine
• 1 1/2 pounds of pork tenderloin (rinsed and dried)

Preparation

1. Combine garlic salt, black pepper, and seasoning in a bowl.
2. Place the tenderloin in the bowl to coat it from all sides.
3. Combine plum sauce, white wine, and cornstarch in a slow cooker and whisk to mix.
4. Place the tenderloins into the slow cooker and sprinkle the rest of the spice rub over the meat.
5. Cook the tenderloin on high for 4 hours.
6. Allow the tenderloin to stand for 30 minutes.
7. Slice thick tenderloin slices, about 1/2-inch.
8. Drizzle plum sauce over the sliced tenderloin and serve.

Chicken Glazed With Pomegranate And Topped With Blackberries

If you like your chicken to have a fruity and sweet flavor, you will like this recipe. The recipe calls for you to make a pomegranate glaze and finish the chicken off with fresh blackberries. Yum!

Ingredients

• 1 cup of pomegranate juice (unsweetened)
• 1 tbsp of molasses
• 1 tsp of ginger (minced)
• 1 clove of garlic (minced)
• 1 pint of blackberries
• 1/4 cup of brown sugar (packed)
• 1/8 tsp of crushed red pepper
• 4 chicken breasts (skinless and boneless)

Preparation

1. Add the juice, molasses, brown sugar, garlic, ginger, and crushed pepper into a saucepan to reduce it by half for 20 minutes.
2. Save 2 tbsp of the sauce for basting the chicken and allow the rest of the sauce to cool.
3. Toss the sauce with blackberries.
4. Preheat your grill to medium-high, place chicken on it, and cook each side for 5 minutes.
5. Baste the chicken with the reserved sauce.
6. Serve the chicken with blackberries.

Duck Breast Served With Berry Sauce

If you like duck breast, you may like its pairing with berry sauce. The sweet combination of the two ingredients will blow you away.

Ingredients

• Salt and black pepper to taste
• 6 duck breast fillets (boneless and with skin)
• 3 rosemary sprigs
• 2 tbsp of oil
• 2 tbsp of butter
• 2 cups of raspberries
• 1/4 cup of balsamic vinegar
• 1/3 cup of brown sugar
• 1 cup of red wine
• 1 cup of duck stock

Preparation

1. Season the duck with black pepper and salt.
2. Place the pan on the stove over medium-high heat and pour oil into it to heat.
3. Brown the duck, skin side down, flip it, decrease heat, and cook the other side for 15 minutes.
4. Transfer the duck breast to a plate and reserve the juices.
5. Prepare the sauce by combing red wine and vinegar into a pan.
6. Reduce the mixture by half, add duck stock, and reduce the mixture by half.
7. Add rosemary, brown sugar, raspberries, and cook for about 3 minutes.
8. Strain the sauce mixture into a bowl and mix in butter.
9. Drizzle the sauce onto the duck breast and serve.

Prosciutto And Melon Salad

Ingredients

• 1 tsp of lemon juice
• 1/2 cup Parmigiano-Reggiano shaved cheese
• 1/4 tsp of black pepper
• 2 oz. of prosciutto (sliced thinly and sliced into strips)
• 2 tbsp of mint (sliced thinly)
• 3 cups of cantaloupe (cubed)
• 3 cups of honeydew melon (cubed)

Preparation

1. Combine melon, cantaloupe, mint, black pepper, and lemon juice into a bowl.
2. Transfer the mixture on a serving plate.
3. Place the prosciutto on top of the melon mixture and sprinkle cheese on top of it.
4. Serve.

Pork Chops Served With Peaches

Ingredients

• 4 pork loin chops (trimmed, center-cut, and boneless)
• 2 peaches (sliced into 8 wedges)
• 2 tsp of olive oil
• 2 tsp of honey
• 2 tsp of butter
• 2 tsp of thyme (chopped)
• 2 tbsp of shallots (thinly sliced)
• 1/2 tsp of salt
• 1/2 tsp of black pepper
• 1/2 cup of dry white wine
• 1/2 cup of chicken broth (fat-free and low sodium)

Preparation

1. Pour oil into a pan over medium-high heat and use a wooden spoon to coat the entire pan.
2. Season the chops with black pepper and salt.
3. Add the chops into the pan, cook each side for 3 minutes, remove from pan, and cover them to keep the chops warm.
4. Add peaches, shallots, and thyme into the pan and cook for about 2 minutes.
5. Add in wine, scrape to loosen the bits, and bring it to a boil.
6. Reduce the mixture to 1/3 cup.
7. Add in honey, broth, and bring it to a boil.
8. Reduce the mixture to 1/3 cup again.
9. Remove the pan from the stove, add in butter, and top the chops with sauce.
10. Serve.

Pork Chops Served With Cherry And Ginger Sauce

Ingredients

• 1 tsp of bottled ginger
• 1 tsp of dark sesame oil
• 1 tsp of rice vinegar (seasoned)
• 1/2 cup of cherry preserves
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 2 tsp of soy sauce (low sodium)
• 4 pork chops (trimmed, center-cut, and boneless)

Preparation

1. Pour oil into a skillet and place it over medium-high heat.
2. Season the pork chops with black pepper and salt.
3. Add the chops into the pan, cook each side for 4 minutes, and transfer the chops onto a plate.
4. Combine cherry preserves, ginger, soy sauce, and seasoned rice vinegar in a bowl.
5. Add the cherry mixture into the pan, decrease heat, and cook for 2 minutes, stirring often.
6. Place the pork back into the pan and cook for 2 minutes more.
7. Serve.