As it is, I despise elevators. If this ever happened to me you would be sending my family a sympathy card for their loss.
I was all over this sweet and spicy pork tenderloin. The fig sauce is insanely good. It is so easy to make and is perfect as a chutney like accompaniment to cold meats as well as baked into the pork here.
The individual pots of mashed potatoes are a fun way to serve this side. They are seriously creamy and cheesy. Highly recommended.
1/2 cup fig jam or preserves
2 Tbs pickled jalapeño peppers
1 Lb pork tenderloin
1 lime, cut in quarters
1. Place rack in center of oven and preheat oven to 450°F.
2. Place fig preserves and jalapeño peppers in food processor and pulse until smooth. Set aside.
3. Place the pork tenderloin in a 13 x 9 inch baking dish. Season with salt and pepper. Spoon jam mixture evenly over pork.
4. Bake pork 20 to 25 minutes, or until the juices run clear and the meat is barely pink. Remove from oven and cover with aluminum foil and let rest 10 minutes.
5. Slice tenderloin and serve with the lime quarters, if you like.
Recipe from The Dinner Doctor Cookbook by Anne Byrn
2 pounds red skinned or Yukon gold potatoes, peeled (if desired) and cut up
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup whipping cream
1/3 cup shredded cheddar cheese
1. Preheat oven to 350℉.
2. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.
3. Grease four 10- to 12-ounce individual casseroles or custard cups (or a 1- to 1-1/2-quart casserole). Spoon potato mixture into prepared casseroles.
4. In a medium bowl, beat whipping cream on medium speed until soft peaks form. Fold in cheese.
5. Spoon cheese mixture over potatoes.
6. Place casseroles on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. Sprinkle with additional black pepper, if desired.
Recipe from Better Homes And Gardens Holiday Menus Magazine
This song is totally cool. Just has a playful vibe and makes me want to dance. The piano is great at the end.
Aubrey Plaza is from Bear Cavalry’s new EP ‘Puryss’ due out on November 5th through Alcopop! Records.