INDONESIAN PORK TENDERLOIN ala TAMY

This is one of those recipes I found somewhere and set aside, but kept peeking back at it now and then.  I finally ran out of reasons not to try it and am kicking myself for not trying it sooner. The changes I made for an even better flavor in our opinion.

Indonesian Pork Roast Final

INDONESIAN PORK ROAST ala TAMY
2 pound pork tenderloin
4 tablespoons low sodium soy sauce
4 tablespoons reduced-fat JIF creamy peanut butter
2 teaspoons crushed red pepper flakes
4 cloves garlic, minced
PAM
1/2 cup mango chutney apricot pineapple jam
6-8 slices bacon**

  • Preheat oven to 375 degrees.
  • Combine soy sauce, peanut butter, red pepper flakes and garlic, mixing well.
  • Using a heavy duty cookie sheet or roasting pan line it with heavy duty foil.
  • Spray with pure. Arrange bacon slices.
  • Spread 1/4 of mixture over bacon slices.
  • Top with tenderloin.
  • Spread remaining sauce on top and sides.
  • Wrap bacon slices up and over securing with toothpicks.
  • Roast, uncovered for 45 minutes.
  • Brush evenly with jam and bake for an additional 15 minutes.
  • Turn off oven and let rest 10 minutes.
  • Slice and serve.

**I bought my tenderloin at costco and instead of being a whole tenderloin it was 2 halves. So I used bacon slices to wrap it as a whole and that addition made a fantastic difference.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.
Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.
Weekend Cooking Creations is hosted by Jennifer.

weekendkitchencreations

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BRAISED BEEF & ONIONS aka BAKED STEAK, PARMESAN GARLIC POMMES ANNA and my new OXO tool

Baked SteaksBRAISED BEEF & ONIONS aka BAKED STEAK
1 new york strip steak per person
1 LARGE Vidalia onion
garlic salt
white pepper
sea salt

  • Preheat oven to 400 degrees.
  • Pat meat dry.
  • Generously sprinkle meat with garlic salt, sea salt and white pepper to taste.
  • Using a mandoline slice onion as thin as possible.
  • Place half the onions on the bottom of a baking dish.
  • Lay steaks on top of onions.
  • Top with remaining onions.
  • Seal with foil.
  • Bake for 2 hours.
  • Check for tenderness.
  • Bake another 30 minutes as necessary.

PARMESAN GARLIC POMMES ANNA
1-2 Yukon potatoes per person
Parmesan cheese
garlic salt

  • 1 tablespoon butter per person, sliced very thin
  • Using mandoline slice potatoes on thinnest setting.
  • Spray baking dish with PURE.
  • Arrange potatoes in layers, sprinkling with garlic salt, pepper and Parmesan cheese between each layer and on top.
  • Microwave for 2 minutes on high.
  • Top with butter slices and then a bit more Parmesan cheese and bake with beef the last 30 minutes until crisp and tender.

 

LOVE MY NEW TOOL! It’s an OXO hand held mandoline.  There are 3 thickness sizes and best of all a lock!  The lock prevents those cuts that are inevitable otherwise.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.
Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.
Weekend Cooking Creations is hosted by Jennifer.

weekendkitchencreations

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LAYERED PASTA SALAD

Layered Pasta Salad

LAYERED PASTA SALAD
3 cups medium shell macaroni, cooked and drained
1 large bunch green onions, sliced
1 large can sweet peas, drained well
2 cups diced ham steak
1/2 cup mayonnaise
1/2 cup ranch dressing
1 cup shredded medium cheddar cheese
1 cup halved grape or cherry tomatoes

  • Layer pasta, onions, peas and ham in serving bowl.*
  • Whisk together the mayonnaise and ranch dressing.
  • Spread dressing mixture over the salad, sealing the salad underneath.
  • Top with the cheese and then the tomatoes.
  • Refrigerate 5-6 hours or overnight.
  • Toss gently before serving.

*If you are making this for a group, using a clear bowl makes a great presentation.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.
Cooking Thursday is hosted by Sandra over at Diary of a Stay at Home Mom.

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CARAMEL GLAZED APPLES

Caramel Glazed ApplesGLAZED APPLES IN CARAMEL SAUCE

4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)
4 tablespoons butter
4 tablespoons Kahlua’
4 tablespoons golden raisins

  • Preheat oven to 375 degrees.
  • Peel and core apples.
  • Slice each apple horizontally into 5 or 6 slices.
  • Place apples in a 9×9 baking dish.
  • Sprinkle 1 tablespoon of raisins into each apple.
  • Melt butter and whisk in the Kahlua’.
  • Drizzle over the apples.
  • Bake uncovered 45-60 minutes until fork tender.
  • Baste every 15 minutes.

1 cup sugar
1/2 cup water
1/2 cup light corn syrup
1/4 cup heavy cream
pinch of salt

  • In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
  • Bring to a boil over medium heat, stirring until sugar is completely dissolved.
  • Boil without stirring until mixture turns golden.
  • Remove from heat.
  • Slowly stir in the cream.
  • Let cool.
  • To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.

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ANGEL WINGS & PEANUT BUTTER CHOCOLATE CLOUDS

Angel WingsThese two recipes are so simple, but yet so flavorful and diverse that they disappear off the plate in a flash. They compliment each other in that you can make both with one box of puff pastry.

PEANUT BUTTER CHOCOLATE CLOUDS

1 sheet puff pastry, thawed and rolled thinner
1/3-1/2 cup JIF creamy peanut butter
1/2 cup Ghiradelli milk chocolate chips
sparkling sugar

  • Preheat oven to 400 degrees.
  • Gently roll out Puff pastry on a well floured surface.
  • Cut pastry in half.
  • Spread one half with the peanut butter.
  • Sprinkle with chocolate chips.
  • Place the other sheet of pastry on top.
  • Cut into equal pieces.
  • Crimp and seal the edges of all the clouds with a fork.
  • Place all the clouds on a parchment sheet covered cookie sheet.
  • Brush each square with heavy cream and sparkling sugar.
  • Bake 10-12 minutes until golden.
  • Remove from oven and cool 5 minutes before serving.

ANGEL WINGS
1 sheet puff pastry, thawed
3/4 cup sugar
1/3 cup sparkling sugar

  • Sprinkle one 1/3 cup sugar over your work surface.
  • Place pastry sheet on top of sugar.
  • Sprinkle with another 1/3 cup sugar.
  • Roll pastry into 12×9 rectangle.
  • Liberally sprinkle with remaining sugar ever couple of rolls.
  • Trim edges square.
  • Gently fold long edges in towards center meeting in the middle.
  • Fold in half as if closing a book.
  • Cover and refrigerate 1 hour or until firm.
  • Preheat oven to 375 degrees.
  • Cut pastry crosswise into 36 slices.
  • Arrange cut side down on a parchment lined cookie sheet.
  • Bake 12 minutes.
  • Turn and sprinkle with the sparkling sugar.
  • Bake an additional 2 minutes or until golden brown.
  • Cool completely.

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