This, my friends is a lovely meal to make for friends or to welcome your cousin to the U.S. It just so happens that we accomplished both with this one. My gorgeous BFF Kara shares the result.
Roasted Pork Tenderloin
In the summer we grow lots of fresh herbs but they cost a fortune in the Winter. Jay recently found this little gem in the fresh produce section at the market. It is blended fresh, organic herbs in a squeeze tube. The Italian version has basil, marjoram, parsley, sea salt, rosemary and thyme blended with oil.
Smear pork tenderloin generously with Italian Herb blend, Kosher salt, minced garlic and freshly ground black pepper. Roast uncovered at 350 until you hit an internal temperature of 160 in the thickest part of the loin. Cover with foil and let rest for 15 minutes then slice to desired thickness.
- 1 yellow onion (finely chopped)
- 1 garlic clove (pressed)
- 1 ½ Cups medium grain white rice
- 4 Cups chicken broth
- 3 Tbsp. butter
- 1 Cup dry white wine
- 1 Cup freshly grated parmesan cheese
- Kosher salt and freshly ground pepper to taste.
- 3 Tbsp. pesto
Melt butter in a large, heavy-bottomed sauce pan over medium heat.
Add onion and garlic and sauté until onion is translucent.
Add rice and stir to coat with butter. Saute an additional 2 minutes.
Add wine and simmer until wine has almost completely evaporated.
Begin stirring in broth ½ – ¾ cup at a time. Give each addition of broth time to be absorbed by the rice before adding the next ladle. Continue until rice is tender, yet firm, and mixture is creamy.
Remove from heat, and stir in the parmesan cheese, salt, pepper and pesto.
Return pan to heat until warm throughout.
Classico is a great prepared pesto to use in the Winter months.
Better Than Bouillon is the best prepared chicken broth on the shelves. It’s delish. Go get some and you’ll never unwrap tiny chicken cubes again. Unless, of course you like that sort of thing.
Wild Mushroom Bisque
- 1 medium size red onion, thinly sliced
- 1 tsp. freshly chopped garlic
- 2 lbs. mixed mushrooms of your choice (i.e. shitaki, baby bella, oyster, white, etc.), cleaned, stemmed, chopped
- 1 stick butter
- 1 ½ Cups chicken broth
- 1 ½ Cups beef broth
- 2/3 Cup Sherry
- 1 ½ Cups heavy whipping cream (sub ½ & ½ for lighter version)
Melt butter in large, thick-bottomed sauté pan.
Sauté onion and garlic until onion is translucent.
Add mushrooms and sauté until softened, and most liquid has evaporated.
Remove pan from heat, add sherry and ignite. Let flame burn out, then return pan to heat.
Add chicken and beef broth, and bring to a strong simmer.
Simmer until liquid had reduced by 1/3 – 1/2.
Transfer mixture to a food processor and process until smooth.
Transfer mixture from food processor to a medium-sized sauce pan over med-low heat, and bring mixture to a low simmer.
Slowly mix in the heavy cream until thoroughly heated.
*Serve with a Basic Caesar Salad: Romaine, Creamy Caesar Dressing (we like Ken’s Steakhouse), croutons and anchovy filets.