cooking light

Roast Pork Tenderloin with Spicy Apricot Jam

Anna Blankenheim Cooking, Recipes , ,

The other night I tried a new recipe from Cooking Light… it was really yummy! Apricot is one of my favorite fruits, so I was excited to try something that used it! From start to finish the whole thing took about 35 minutes… nice and quick for a weeknight meal! Enjoy!

Roast Pork Tenderloin with Spicy Apricot Jam
Roast Pork Tenderloin with Spicy Apricot Jam

Ingredients

1/2 cup apricot preserves

1 tablespoon white wine vinegar

3/4 teaspoon kosher salt

1/4 teaspoon crushed red pepper

2 cloves garlic, finely chopped

1 one pound pork tenderloin

1/4 teaspoon fresh ground black pepper

2 teaspoons olive oil

Directions

Preheat oven to 425 degrees.

Combine preserves, vinegar, 1/4 teaspoon salt, red pepper, and garlic in a small saucepan; bring to a simmer. Cook 3 minutes or until slightly thickened.

Sprinkle pork with remaining salt and black pepper. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add prok to pan; cook 4 minutes or until browned. Turn pork over.

Place pan in oven. Bake at 425 degrees for 10 minutes or until thermometer registers 150 degrees. Remove pork from pan; let stand 10 minutes. Cut pork into thin slices and serve with apricot mixture.

Weeknight Lemon Chicken Skillet Dinner

Anna Blankenheim Cooking, Recipes , , ,

Ok, internet friends, this one is a good one. I found this recipe in my Cooking Light magazine (click here for the link to their site) and it was a hit. It takes just a little more than the 30 minutes that’s promised, but is quick, easy, and delicious! It was so pretty that I decided to share two pictures – one in the pan and one on the plate! I did leave out the mushrooms (I’m allergic) and only added two chicken breasts. This would definitely feed four people if you added the two extra chicken breasts. Enjoy!

In The Skillet
In The Skillet
On The Plate
On The Plate

Ingredients

12 ounces baby red potatoes, halved
1 tablespoon olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 thyme sprigs
4 ounces cremini mushrooms, quartered
1 tablespoon chopped fresh thyme
1/4 cup whole milk
5 teaspoons all-purpose flour
1 3/4 cups unsalted chicken stock (such as Swanson)
8 very thin lemon slices
1 (8-ounce) package trimmed haricots verts (French green beans)
2 tablespoons chopped fresh flat-leaf parsley

Directions

Preheat oven to 450°.

Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.

Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.

Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.