Pork Tenderloin with Apple Cider Reduction

From Food Network: Aida Mollenkamp 

4 to 5 servings

Ingredients

• 2 (1 pound) pork tenderloins, cut in 1/2 crosswise
• Vegetable oil
• Salt and freshly ground black pepper
• 1 1/2 cups apple cider
• 1/2 cup apple cider vinegar
• 1/4 cup maple syrup

Directions

Heat oven to 500 degrees F and arrange rack in the upper third.
Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.

Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.

When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

Cardamom-Orange French Toast

From Food Network: Aida Mollenkamp

3 to 4 servings

Ingredients

• 1 1/2 cups whole milk
• 4 large eggs
• 1 tablespoon light brown sugar
• 1 teaspoon lightly packed orange zest
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 8 (1-inch thick) slices sweet batard or brioche
• 3 or 4 tablespoons unsalted butter (1/2 stick)
• Honeyed Strawberries, recipe follows

Directions

In a large bowl, whisk together milk, eggs, sugar, orange zest, vanilla, cardamom, and salt until eggs are broken up and evenly combined. Soak 3 bread slices in egg mixture turning once, until soaked through, about 4 minutes total.

Meanwhile, melt 1 tablespoon of butter in a large frying pan over medium heat. When butter foams, place 3 pieces soaked bread in the pan and cook until browned, about 2 minutes per side. Repeat with remaining bread. Serve topped with Honeyed Strawberries.

Honeyed Strawberries:

• 1 tablespoon honey
• 1/2 vanilla bean, split lengthwise and seeds removed
• 1/4 cup freshly squeezed orange juice
• 1 pound strawberries, hulled, and halved lengthwise

Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using.

Chicken Pot Pie

From Food Network

Ingredients

Cornbread Topping:

• 1 cup yellow cornmeal
• 1/3 cup flour
• 1 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons vegetable oil
• 3/4 cup buttermilk
• 1 egg
• 1/2 cup butter, melted

Filling:

• 2 1/2 cups cooked chicken breast, cut into bite-sized pieces
• 1/4 cup yellow onion, chopped
• 1/2 cup celery, thinly sliced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 can cream of chicken soup
• 1 3/4 cup chicken broth
• 2 tablespoons butter

Directions

For crust, mix cornmeal, flour, baking powder, sugar, salt, baking soda, oil, buttermilk, and egg in mixing bowl until smooth. Pour into greased 8-inch x 8-inch baking pan and bake at 375 degrees F for 20 to 25 minutes until done.

Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of cornbread crumbs in mixing bowl.

Add 1/2 cup melted butter to crumbs and mix well, set aside.

In a saucepan on medium low heat, melt butter and saute onions and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is incorporated. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat.

Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 to 40 minutes. The crumbs will turn a golden yellow.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Pasta with Citrus-Herb Sauce

From Food Network: Aida Mollenkamp

4-6 servings

Ingredients

• 6 tablespoons olive oil
• 1 medium yellow onion, quartered and very thinly sliced (about 3 cups)
• Salt and freshly ground black pepper
• 1/2 cup finely chopped fresh chives
• 1/4 cup finely chopped fresh Italian parsley leaves
• 1/4 cup finely chopped fresh tarragon leaves
• 1 (1-pound) box thin spaghetti
• 2 lightly packed teaspoons lemon zest (from 1 medium lemon)

Directions

Bring a large pot of heavily salted water to a boil over high heat.

Heat 2 tablespoons oil in a large frying over medium-high heat. When it shimmers, add onion, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 to 6 minutes. Remove from heat, stir in half of herbs, and set aside.

Cook pasta according to the package directions. When pasta is cooked, reserve 1 1/2 cups pasta water, and drain pasta.

Return pot to stove and add in onion mixture, remaining 1/4 cup oil, remaining herbs, 

reserved pasta water, and zest, and season well with salt and pepper. Stir until evenly combined. Add pasta and toss until pasta is well coated. Taste and adjust seasoning, as necessary.