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Category Archives: Main Dish

Chilled Zoodle Salad with Herby Buttermilk Ranch

26 Monday Sep 2016

Posted by BakedNorthwest in Healthy, Main Dish, Meatless Monday, Salad, Vegetarian

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basil, buttermilk, carrots, feta, garlic, olives, ranch, red onion, tomatoes, zoodles, zucchini, zucchini noddles

When I wasn’t making loaf after loaf of my new go-to zucchini bread, we were eating this salad. On a hot summer day, the last thing I wanted to do was make zucchini lasagna or stir frys…and this zoodle salad is so adaptable it solved all of our problems. Here we have the basic version with a homemade, herby buttermilk ranch, but we ate this salad many times with store bought dressing (don’t tell anyone) and it was still amazing. Add different toppings, throw on some grilled chicken, just about anything works!

I found the secret to this salad was chilling the zoodles for at least an hour. It made them extra crunchy and took out some of the moisture so you didn’t have a soggy zoodle salad. Move over, lettuce…zoodles make summer salads more fun.

Recipe
Chilled Zoodle Salad with Herby Buttermilk Ranch Dressing
By Baked Northwest
Serves 2

Ingredients

For the Salad:

  • 1 medium zucchini, spiralized into “zoodles”
  • 1/2 cup sliced black olives
  • 1/2 cup shredded carrots
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/2 cup red onion, sliced
  • 1 tbsp white wine vinegar
  • salt and pepper

For the Herby Buttermilk Ranch Dressing:

  • 1/2 cup of buttermilk, shaken
  • 3/4 cup mayo
  • 3/4 cup plain greek yogurt
  • 3 green onions, chopped
  • 1/2 cup fresh basil, chopped
  • juice from 1/2 lemon (about 2 tbsp)
  • 2 tbsp dijon mustard
  • 1 tbsp olive oil
  • 1 clove of garlic, roughly chopped
  • 2 tsp salt
  • 1 tsp pepper
  • 2 tsbp siracha (if you want to add some spice)!

Directions

Make your zoodles:
Using a spiralizer (I have the Paderno Spiralizer), make your zucchini noodles: I use the small spaghetti-sized blade for this salad, but the thicker noodle blade works great too! Lightly blot dry your zoodles with paper towels and place them in an airtight container, and refrigerate for at least an hour. I find refrigerating the zoodles takes some of the moisture out and ends up giving your salad a nice crisp crunch. You do not want a soggy salad! You can make your zoodles the night before and store in the fridge until you are ready to use them.

Make the herby buttermilk ranch:
Place all ingredients into a food processor and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for at least an hour to let the flavors develop.

Assemble your zoodle bowl:
   Place the red onion in a small bowl and add the tablespoon of white wine vinegar. Add a little bit of salt and pepper and let stand while you assemble the rest of the salad.
Divide the zoodles in half and place on 2 bowls or plates. Add half of your toppings to each bowl; the carrots, olives, tomatoes, feta, and onions. Serve with the herby buttermilk ranch and enjoy!

 

Major Grey Chicken Curry

24 Thursday Mar 2016

Posted by BakedNorthwest in Chicken, Easy, Entertaining, Main Dish, Restaurants, Seattle, Weeknight Meals

≈ 1 Comment

Tags

Chicken, cream, curry, Indian Food, major grey chutney, Naan, Rice

IMG_1753

This is one of the easiest recipes in our arsenal and a total favorite! I wouldn’t know about the amazingness that is Major Grey Chicken Curry if it weren’t for my friends Ursula and Megan. They introduced me to Shamiana restaurant in Kirkland years and years ago. While everything is good there, we all agree that the Major Grey Chicken is a standout. When I started working right near Shamiana and could hit up their lunch buffet, my obsession got even worse…and my work days got a lot less productive when I was coming back from a lunch buffet so full I could barely move. I had to try to keep my trips there to a minimum but it was hard on some days!

IMG_1754

This recipe is super easy to make at home and is perfect served with some rice and naan. In the future I’ll probably add some veggies to this curry to make it a more well-rounded meal. The original recipe I found online calls for chicken breasts but I’m pretty sure the restaurant uses thighs. I also like to cook my chicken almost all of the way through before adding it back to the curry where some of the recipes had you add the chicken when it wasn’t cooked all the way through. You could really use any chicken for this dish, such as leftover rotisserie chicken, whatever you have on hand!

Recipe
Major Grey Chicken Curry
Inspired by Shamiana Restaurant in Kirkland, WA
Serves 6

Ingredients

  • 3 lbs boneless skinless chicken thighs (can sub chicken breasts, or use a mix of both)
  • 1 medium onion, diced
  • 2 1/2 tbsp olive oil
  • 1/4 cup curry powder
  • 1 (9 oz) jar Major Grey mango chutney
  • 1 1/2 cups heavy cream
  • pinch of salt
  • 1/2 cup diced green onion, for garnish
  • jasmine rice and/or naan, for serving

Directions

  1. Heat about 2 tbsp oil in a large skillet over medium heat. Add chicken and cook until almost finished, about 4 minutes on each side. Remove chicken and cut into bite-sized pieces. Set aside.
  2. Add remaining 1/2 tbsp oil to pan and add diced onions. Cook for a few minutes until translucent. Whisk in curry powder and cook for at least 2 minutes. Whisk in Major Grey’s Chutney and the cream. Add salt to taste.
  3. Add diced chicken pieces and cook for another 3 minutes or so. Turn heat to a simmer, stir, and check seasonings. Serve curry over jasmine rice and garnish with green onions.

Chinese Chicken Salad

19 Friday Jun 2015

Posted by BakedNorthwest in Chicken, Easy, LuLu's Classics, Main Dish, Pasta, Weeknight Meals

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Tags

angel hair pasta, Chicken, Chinese Chicken Salad, green onions, rice vinegar, salad, sesame oil, soy sauce, sundried tomatoes, tomatoes, whole wheat pasta

Chinese Chicken Salad

This Chinese Chicken Salad is one of our favorite 90’s throwback recipes. First of all…it’s called Chinese Chicken Salad. It’s not even a real salad, but I just couldn’t call it by a different name. If I am going to live in a world where this is considered salad…I’m ok with that. We can continue to discuss why this salad isn’t very PC…but instead I’m just going to stop there and say…Long live the 90’s.

Chinese Chicken Salad

Years later, I can see why my mom made this “salad” all of the time. It’s super easy to throw together, it only gets better after a day in the fridge, and it’s a cure-all for the famous “there’s nothing to eat around here.” Work lunches? Check! Late night cravings? Check! It really is the quintessential salad to eat while standing in front of an open fridge door. Chinese Chicken Salad is a classic for a reason!

Chinese Chicken Salad

We haven’t made many changes since the 90’s, because it’s pretty darn good just the way it is. These days I make it with whole wheat pasta, and after taking the photos we realized sesame seeds were a pretty necessary addition. And Sriracha, did it even exist in the 90’s?!? My mind wants to think it did exist before internet memes and before the obsession got a little out of control, but of course, nobody really remembers life before the internet, or Sriracha. Wait…

Chinese Chicken Salad ADD SRIRACHA

Recipe
Chinese Chicken Salad
by Lulu
Makes about 6-8 Servings

Ingredients

  • 1 (12 oz) package whole wheat angel hair pasta
  • 3-4 chicken breasts
  • 1/2 cup diced green onions
  • 1/2 cup chopped tomatoes (cherry tomatoes also work well here)
  • 1/2 cup chopped sundried tomatoes (I used ones that weren’t packed in oil, if that’s all you have, that’s ok – just drain them well)

for the dressing:

  • 1/2 cup sugar
  • 2 garlic cloves, minced
  • 2 tbsp soy sauce
  • 1/4 tsp cayenne pepper
  • 1/2 cup sesame oil
  • 2/3 cup rice vinegar

optional add-ins:

  • sriracha to add to the finished salad for some kick
  • 1/4 cup sesame seeds
  • baby corn, chopped into bite-sized pieces
  • if anyone has any other add-in ideas, let me know!

Directions

Prepare the chicken: Do whatever way is easiest for you. I preheated the oven to 400F and added some salt and some asian spice seasoning I had to the chicken and baked them until they were done, about 20 minutes. You can poach the chicken, use rotisserie chicken, whatever works! Just make sure the chicken is cooked. This would not but good with raw chicken.

Add all of the dressing ingredients to a jar, close the lid, and shake! I suppose you could whisk everything together, but vigorously shaking this dressing in a jar is the only way we have ever done it. Make sure you give the dressing enough time to marinate, you want to make sure all the sugar gets dissolved.

Cook pasta according to package instructions and drain. Add pasta to a large bowl, shake the dressing one more time, and add about half of it to the pasta and mix well. Dice the chicken into bite-sized pieces and add to the pasta. Add the green onion, tomatoes, and sundried tomatoes. Add the rest of the dressing and mix well again. While you can serve immediately, this salad usually tastes better after a night in the refrigerator. Lasts in a sealed container in the refrigerator for 3-4 days.

Chinese Chicken Salad

Lulu’s Chicken Burgers

29 Friday May 2015

Posted by BakedNorthwest in Burgers, Chicken, Grilling, LuLu's Classics, Main Dish

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avocado, bacon, BBQ, Chicken Burgers, Grilled Chicken, Lettuce, onion, Summer Cooking, tomato

Chicken Burgers

I can’t quite remember when our family started the summer tradition of grilling chicken burgers. Maybe my mom came up with it because a certain daughter of hers (cough cough) was always really picky about regular hamburgers. Or maybe we all just realized that these were better than any other homemade grilled sandwich out there. I rarely order grilled chicken sandwiches at restaurants, because nothing ever compares to Lulu’s classic summer chicken burgers.

Chicken Burgers

In the past, I’ve tried to recreate these chicken burgers myself, but I never can seem to get the marinade quite right. The secret is store-bought margarita mix. Now, this isn’t always something I have laying around, so I have used lime juice instead with sub-par results. As you probably know, margarita mix has added sugar that lime juice does not, and though we have tried with other sweeteners, nothing has ever compared to this marinade and how perfect it tastes on a toasted bun with all the fixings. Continue reading →

Chili, Slightly Revisited

04 Sunday Jan 2015

Posted by BakedNorthwest in LuLu's Classics, Main Dish, Soups, Weeknight Meals

≈ 1 Comment

Tags

chili, chili powder, cornbread, ground sausage, ground turkey, jalapeno, mini cornbread skillets, tomatoes

Chili and Mini Cornbread Skillets

Many of the recipes on this blog could use a good old fashioned makeover – the recipes themselves are in good shape, at least in my mind where I tend to forget to write everything down…it’s the blog posts that need some work. Today, I wanted to revisit my mom’s Chili recipe. In the original, I don’t even put how much ground turkey or sausage to use! That’s because it’s a recipe that always turns out a little different for us each time because we wing it…I don’t ever believe anyone is making the recipes I post, they are mostly a guide for myself for the next time I make something. So today…I’m giving some more specifics. We also made Ina’s Jalapeno Cheddar Cornbread and baked it in mini cast iron skillets for about 10-15 minutes (I think…per usual, I eyeballed it).

Recipe
Mom’s Wingin’ It Chili
By Baked Northwest
Serves 6

Ingredients

  • 2-4 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 20 oz ground turkey
  • 12 oz ground sausage
  • 1 (14.5 oz) can diced tomatoes
  • 1 (10 oz) can rotel tomatoes w/ green chilies
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. oregano
  • 1 tsp. red pepper flakes
  • 1 can of Tecate, or other Mexican beer
  • 1 small can of tomato paste (about 6 oz)
  • dash of Worcestershire
  • about 1 tbsp sugar
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • a few tbsp spicy salsa (optional)
  • a few tbsp fresh diced jalapeno (optional)
  • 1 (15 oz) can of corn kernels, drained and rinsed (optional)

Directions

Pour about 2 tbsp olive oil in a large soup pan and add turkey and sausage. Cook until done and then remove to a large bowl.

Add a little more olive oil to the pan and cook the onions until soft. Add chopped garlic and cook another minute or two.

Add the cooked meat back to the pot. Add the the diced tomatoes and rotel tomatoes. Add the spices: the paprika, cumin, chili powder, cayenne, red pepper flakes, and oregano.

Stir together and add the beer. At this point, the sauce might be a bit thin, so add some tomato paste to thicken it up. Sometimes you can use a whole can, sometimes less. Since tomatoes tend to be acidic, add a little sugar to tone them down. Start with about a tbsp. and then taste. If you’d like, add a dash of Worcestershire sauce.

If  you want more kick, add some jalapenos and/or some spicy salsa.

Let simmer for about 30 minutes and taste again.

Drain the beans in a strainer, rinse them, and add them to the chili. Stir, let simmer for a bit longer to let the flavors blend together and serve. This chili always seems to taste better the next day.

Bouillabaisse

30 Tuesday Dec 2014

Posted by BakedNorthwest in Entertaining, Holidays, Main Dish, Seafood, Soups

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Tags

bouillabaisse, cioppino, clam juice, clams, crab, garlic, halibut, king crab, parsley, red bell pepper, salmon, seafood stew, shrimp, tomatoes, wine

Bouillabaisse

Here is what I know about Bouillabaisse: I don’t remember a Christmas Eve dinner where we ate something else. Sure, I know in my tyrant child days I wouldn’t touch the stuff, and I honestly probably ate dinner rolls and chocolate…but luckily I don’t remember those days all too well. I seriously can’t remember anything else we ever made for the day, and it’s time the recipe lives on.

Another thing: It’s always called Bouillabaisse, not Cioppino, not “Seafood Stew.” All are about the same thing, and my mom just chooses to call it the most fun and hardest to spell name of all.

Bouillabaisse

Typically, people throw scallops into their Bouillabaisse, but we have never been big on them in our family so we always leave them out and add more of the “good stuff.” Shrimp, Crab, Clams, and either halibut or salmon are usually our picks. You can treat this recipe as more of a guide than anything. We tweak our recipe a little bit each year – especially the time my dad dumped an ENTIRE jar of red pepper flakes into the soup…The lid wasn’t on tight enough…and some of our guests ended up eating Kraft Mac N Cheese. Shit happens…Especially on Christmas Eve. Continue reading →

Crown Roast of Pork

25 Thursday Dec 2014

Posted by BakedNorthwest in Entertaining, Events, Holidays, Main Dish, Pork

≈ 1 Comment

Tags

chestnuts, Christmas Dinner, crown roast, gravy, pear, pork, pork ribs, pork roast, stuffing

Crown Roast

This year we tried something new for Christmas Dinner – a crown roast of pork! I was a little nervous about it, but it really wasn’t that difficult…It just takes some time, and finesse, I guess you could say.

Crown Roast of Pork

Recipe
Crown Roast of Pork with Pear and Chestnut Stuffing
Adapted from Food Network
Serves 10-12

Ingredients

For the Pork:

  • 4 cloves garlic, smashed and finely chopped
  • 1 bunch fresh rosemary, picked and finely chopped
  • 1 bunch fresh sage, picked and finely chopped
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up
  • Kosher salt

For the Pan Sauce:

  • 3 cloves garlic, smashed
  • 2 ribs celery, cut into 1/4-inch dice
  • 1 Spanish onion, cut into 1/4-inch dice
  • 1/2 fennel bulb, cut into 1/4-inch dice
  • 8 cups chicken stock
  • 2 cups dry white wine
  • 2 bay leaves
  • Kosher salt

For the Pear and Chestnut Stuffing:

  • Extra-virgin olive oil
  • 8 ounces slab bacon, cut into 1/4-inch dice
  • 4 ribs celery, cut into 1/4-inch dice
  • 2 Spanish onions, cut into 1/4-inch dice
  • 1/4 fennel bulb, cut into 1/4-inch dice
  • Kosher salt
  • 4 sprigs rosemary, picked and finely chopped
  • 3 cloves garlic, smashed and finely chopped
  • 8 ounces peeled chestnuts, coarsely chopped
  • 3/4 cup dried cranberries
  • 3 Anjou pears, peeled and cut into 1/2-inch dice
  • 2 cups dry white wine
  • 12 cups cubed crustless, stale sourdough or peasant bread
  • 2-4 cups chicken stock (dependent on how moist you like your stuffing and how stale your bread is)

Directions

Preheat the oven to 450 degrees F.

For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.

Make the Stuffing:

Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.

Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.

Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.

Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.

Back to the Pork: Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine.

Place the pork in a large roasting pan fitted with a pizza pan tray (or you can heavily line your roasting pan rack with foil if the roast fits) and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing. Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)

For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle everything with salt.

Cover the pork bones with aluminum foil to prevent the bones from burning. Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.

Turn the oven down to 325 degrees F.

Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.

When the pork is cooked to the proper doneness – an instant-read thermometer should read 140 to 145 degrees F – remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.

Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. We blended the veggies, then in a separate pan created a roux with butter and flour. We slowly added the blended veggies to create a delicious gravy.

To serve: Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce.

Fiery Buttery Shrimp

19 Wednesday Nov 2014

Posted by BakedNorthwest in Easy, Entertaining, LuLu's Classics, Main Dish, Seafood, Weeknight Meals

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Tags

beer, bread, broth, butter, cayenne, clam juice, garlic, killer shrimp, shrimp, Worcestershire

ShrimpThis recipe has been a long time comin’…

It has to be one of the best shrimp recipes on the planet. My aunt was given this recipe by a friend awhile back, and it has now become one of our families “signature recipes.” Everyone just loves it, I mean, shrimp in a hot, buttery sauce, what more could you want?

Shrimp

The best part? It comes together super quick and easy. Served with some bread for sopping up the delicious buttery sauce is a must. Add a nice side salad and you are all set for an amazing dinner.

Shrimp

It’s amazing how good this shrimp is – you may want to adjust some of the seasonings if you are not into super spicy stuff, this shrimp is definitely fiery! I think it’s served best with bread for dipping, but I’m tempted to try it over rice, pasta, as a po’boy, in mac n’ cheese…the possibilities are really endless! We were left with some extra sauce, which would be excellent on some grilled corn…You can also freeze the extra sauce and save it for a rainy day!

Fiery Buttery Shrimp

Recipe
Killer Shrimp
serves 2 (double for more…you will likely want to share this with more people!)

Ingredients

  • 1 Lb Extra large shrimp in shell (we used tail-on)
  • 1 stick + 5 tbsp. unsalted butter
  • 1 ½ tsp. fresh chopped garlic
  • 2 tbsp. Worcestershire sauce
  • 1/8 tsp. oregano
  • ½ tsp. dried rosemary
  • 1 tsp. cayenne
  • 1 tsp. black pepper
  • ½ tsp. dried thyme
  • ½ c. shrimp stock (can substitute clam juice as it is more readily available – this is what we usually use)
  • ½ c. beer at room temp (about half a bottle, yay for getting to drink the rest)!
  • crusty bread, for serving

Directions

In a large saucepan over medium heat, melt the butter. Add the garlic and Worcestershire.

Add the oregano, rosemary, cayenne, pepper, and thyme. Stir to combine. Add the shrimp stock (or clam juice) and bring to a simmer.

Add shrimp and cook for 2 minutes, shrimp should start to turn opaque.

Shake back and forth and cook another 2 minutes…at the last minute add the beer.

Serve in large bowls with lots of crusty French bread for soaking up the broth.

Ham and Leek “Empanadas”

18 Tuesday Nov 2014

Posted by BakedNorthwest in Easy, Main Dish, Sandwiches, Weeknight Meals

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Tags

Argentina, basil, cheese, creme fraiche, Empanada, Empanadas, gruyere, ham, Leeks, parmesan, puff pastry, spinach

Ham and Leek Empanadas

Empanadas fall into one of the best categories in the universe : Carbs stuffed with deliciousness. Usually cheese, meat, and whatever else your hungry little heart desires.

A few years ago when I visited Annica in Argentina, we ate a lot of Empanadas. Some were filled with steak, peppers, and cheese…others with cheese and green olives, ham and pineapple, beef and raisins…there were a lot of great combos.  Continue reading →

Herbed Pork Tenderloin with Apple Chutney

14 Friday Nov 2014

Posted by BakedNorthwest in Easy, Entertaining, Main Dish, Pork, Sauces, Weeknight Meals

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Tags

apple chutney, apples, chutney, pork, pork tenderloin, prosciutto, rosemary, thyme

Herbed Pork Tenderloin and Apple ChutneyPork…wrapped in more pork. This is never a bad thing, and when it’s Ina toting a double pork throwdown, you do what she says.

We love Pork Tenderloins in our house, and this recipe was super easy to make on a weeknight for dinner. And shhh, I didn’t even wrap the tenderloins with kitchen string, I just wrapped the prosciutto around it as tight as I could and threw it in the oven!

I cooked the tenderloins for 25 minutes but wish I had done them for 20, since I like to make sure our pork stays super juicy! I halved the apple chutney recipe, because there is no way I needed 5 whole cups of it. The pork doesn’t need the chutney, and the chutney doesn’t need the pork. These can be treated as 2 totally different recipes, even though they pair together so well.

Recipe
Herbed Pork Tenderloin with Apple Chutney
serves 6 to 8
adapted from Make It Ahead

Ingredients

  • 2 pork tenderloins (2 1/2 to 3 pounds total)
  • 1 tbsp minced fresh rosemary
  • 1 tbsp chopped fresh thyme
  • kosher salt and fresh cracked pepper
  • olive oil
  • 10 to 12 slices prosciutto

For the Apple Chutney:
makes about 2 1/2 cups

Ingredients

  • 1/2 cup chopped yellow onion
  • 1 tbsp minced or grated fresh ginger
  • 1/2 cup orange juice
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar, packed
  • 1/2 tsp whole mustard seeds
  • pinch red pepper flakes
  • 1 tsp salt
  • 3 granny smith apples, peeled, cored, and 1/2 inch diced
  • 1/3 cup raisins

Directions

For The Pork Tenderloins:

Preheat the oven to 450 degrees F.

Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tbsp salt and 1 tsp pepper in a small bowl. Rub the tenderloins all over with 2 tbsp of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the ternderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.

Roast for 20 to 25 minutes, 20 if you like your pork a little more rare, 25 if you like it well done. Cover the tenderloins with foil and allow to rest at room temperature for 15 minutes. Slice Diagonally in thick slices and serve warm with Apple Chutney.

For the Apple Chutney:

Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 imnutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.

 

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