BOURBON BROWN SUGAR PORK TENDERLOIN and MASHED SWEET POTATOES

While driving home from the lake house yesterday, we were already making plans for our next trip out of town - to meet family friends in Hot Springs. My husbands parents bought a set time-share week there, and we try and go every year.
We cook dinners in the condo, and shared with our friends, they always seem especially special and festive. I made this pork tenderloin last year, after a day at the races, and served it with mashed sweet potatoes and a mixture of melted brussels sprouts and leeks.

BOURBON BROWN SUGAR PORK TENDERLOIN

2 (1 pound) pork tenderloins
1/4 cup firmly packed brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch

Remove silver skin from tenderloins. Combine brown sugar and next 5 ingredients in a large zip top plastic bag, add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
Preheat grill to 350F to 400F, grill pork, covered with grill lid, 8 minutes on each side, or until a meat thermometer inserted into thickest portion registers 155F  (I baked ours in a 350F oven for 35 to 40 minutes). Remove from grill and let stand 10 minutes.
Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat, cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices and serve, drizzling with warm sauce.
Enjoy!

Recipe adapted from Southern Living, February 2011
www.southernliving.com/

MASHED SWEET POTATOES

2 to 3 medium sweet potatoes
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon brown sugar
pinch of ground cinnamon
pinch of ground nutmeg
pinch of salt

Peel and dice sweet potatoes. In a pot of boiling water cook sweet potatoes until tender. Drain water off, leaving sweet potatoes in the pot. Add cream, butter, brown sugar, cinnamon, nutmeg and salt. Heat through, stirring frequently. Mash to desired consistency.
Enjoy!

HONEY GINGER GLAZED PORK and ASPARAGUS WITH SHALLOT HONEY DRESSING and SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE and CHERRY WALNUT BARS

A friend had back surgery, and once she was home and recovering, I was able to visit. I delivered a meal to her and her family, which was infused with healing thoughts and prayers.
I love the combination of flavors in this menu, featuring accents from late summer and early fall.

HONEY GINGER GLAZED PORK

2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil
2 garlic cloves, crushed
1 tablespoon chopped fresh ginger
3/4 pound pork tenderloin
salt and freshly ground black pepper

Heat oven to 350F.
TO MAKE THE GLAZE: combine honey, mustard, sesame oil, garlic and ginger. Remove fat from pork, and sprinkle with salt and pepper on both sides. Brush the glaze on the top of the pork, bake, basting occasionally with the glaze, for 20 to 25 minutes, or until a meat thermometer reads 160F.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎

ASPARAGUS WITH SHALLOT HONEY DRESSING

2 pounds asparagus
1/4 cup finely chopped shallot
juice from 1 lemon
1 tablespoon honey
2 cloves garlic
salt and freshly ground black pepper
3 tablespoons olive oil

Bring a large pot of water to a boil over high heat.
Trim the woody ends of the asparagus, add the asparagus to the pot and cook for 2 to 3 minutes, until it is just tender. Drain the asparagus.
Combine the shallot, lemon juice, honey, garlic, and salt and pepper to taste in a food processor. Pulse until well combined. Add the olive oil to form a dressing.
Pour over asparagus.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2013
www.arkansasonline.com/news/features/food/‎

SWEET POTATO SALAD WITH PIMENTO VINAIGRETTE

2 sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup olive oil, divided use
salt and freshly ground black pepper
1 4-ounce jar of pimentos, drained
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red wine vinegar

Heat oven to 425F.
Line a baking sheet with foil. Arrange sweet potatoes on the baking sheet and drizzle with about 2 tablespoons of oil. Season to taste with salt and pepper, and gently toss to coat. Bake for 15 to 20 minutes, or until browned on the edges and just tender, toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool.
Use a food processor to puree the pimento, mustard, honey and red wine vinegar until smooth. Slowly drizzle in the remaining 2 tablespoons of oil. Season to taste with salt and pepper.
When ready to serve, add half of the vinaigrette to the sweet potatoes and toss gently to combine. Taste and add more vinaigrette as needed.

Recipe adapted from The Arkansas Democrat Gazette, September 2010
www.arkansasonline.com/news/features/food/‎

CHERRY WALNUT BARS

2 1/4 cups flour
1/2 cup sugar
1 cup butter
3 eggs
1 1/2 cups brown sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon vanilla
10 ounce jar of maraschino cherries
1/2 cup chopped walnuts
2 cups powdered sugar
2 tablespoons butter, softened

Heat oven to 350F.
Lightly grease a 13 by 9 inch baking pan, set aside.
In a large mixing bowl, stir together flour and sugar. Cut in the butter until mixture resembles coarse crumbs. Press the mixture into the bottom of prepared pan. Bake for 20 minutes.
In a medium bowl, stir together eggs, brown sugar, baking powder, salt and vanilla.
Drain and chop cherries, reserving liquid. Stir cherries and nuts into egg mixture. Spoon over crust. Bake for 25 minutes. Cool in the pan on a wire rack for 2 hours.
In a small bowl, combine powdered sugar and 2 tablespoons of butter. Stir in enough of the reserved cherry liquid (3 to 4 tablespoons) to make icing of drizzling consistency.
Drizzle over the cookie.
Cut into bars.
Enjoy!

LEAFY GREENS, APPLES AND ALMONDS WITH TARRAGON DRESSING and BACON WRAPPED PORK TENDERLOIN WITH CARAMELIZED LEEKS AND ROASTED VEGETABLES and CRANBERRY ORANGE BARS

A friend was not feeling well through the first part of December - no time is a good time to be sick, but it seems that the holidays are a particularly cruel time to be confined to the bed.
Although I wanted to snap my fingers (or even drive over and actually do it myself) and have her tree put up, presents bought and wrapped and all Christmas baking done, the only offer she would accept was to allow me to cook her and her family dinner.
Along with the salad, pork tenderloin and cranberry orange bars, I also included a cheese and relish appetizer and a bottle of wine for her and her husband for when she was feeling better.
I have made all of these dishes since, and they have been enjoyed immensely every time. Each course comes together quickly and is elegant and tasty - perfect for any occasion.

LEAFY GREENS, APPLES AND ALMONDS WITH TARRAGON DRESSING

4 cups torn romaine and red leaf lettuce, or leafy greens of your choice
2 apples, cored and diced
1/3 cup coarsely chopped smoke flavored almonds
Tarragon Dressing (recipe follows)

In a large bowl, combine greens and apples. Toss lightly, sprinkle with almonds.
Prepare tarragon dressing. Serve salad at once, passing dressing separately at the table.

TARRAGON DRESSING

1 tablespoon white wine vinegar
2 teaspoons dijon mustard
1/2 teaspoon dried tarragon
salt and freshly ground black pepper to taste
1 shallot, peeled and finely chopped
1/3 cup olive oil
juice of half a lemon

In a medium bowl, mix vinegar, mustard, tarragon, salt and pepper, and shallot. Using a whisk, slowly and gradually beat in oil until dressing thickens. Add lemon juice.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, January 2008

BACON WRAPPED PORK TENDERLOIN WITH CARAMELIZED LEEKS AND ROASTED VEGETABLES

1/2 pound potatoes, scrubbed and cut into chunks
1 cup carrots, sliced
2 generous handfuls brussels sprouts, trimmed
3 cloves garlic, minced, divided use
2 tablespoons olive oil
salt and ground black pepper
4 leeks. trimmed
1 tablespoon butter
1/2 cup beer
5 slices thick cut bacon
1 pork tenderloin (about 1 pound)

Heat oven to 350F.
In a baking dish, combine potatoes, carrots, brussels sprouts and about 1 clove of the minced garlic. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast 30 to 45 minutes or until vegetables are tender.
Meanwhile, cut each leek into half lengthwise, then cut into thin half circles. Place sliced leeks in a bowl of cold water and let stand for 5 minutes, to allow any dirt or grit to sink to the bottom of the bowl.
Heat butter in a small skillet until foamy. Using a slotted spoon, remove leeks from water, squeezing out excess water. Add leeks to butter and cook, stirring occasionally, until they begin to soften, about 5 minutes, Stir in remaining garlic and cook 5 minutes more. Stir in beer, increase heat to medium-high and simmer 5 minutes. Season with ground black pepper, set aside.
Wrap pork tenderloin in bacon (it may take more than the recipe states to cover your tenderloin). Spoon leek mixture into a small roasting dish. Arrange bacon wrapped tenderloin over leek mixture and roast until internal temperature reaches at least 145 degrees, about 30 minutes. Let rest 5 minutes before slicing. Serve pork with roasted vegetables.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2012
www.arkansas.com/dining/recipes/

CRANBERRY ORANGE BARS

8 tablespoons unsalted butter, cut into pieces
1 tablespoon grated orange peel
1/2 cup dried cranberries
1/2 cup powdered sugar
1 cup flour

Heat oven to 350F.
In a medium saucepan over medium heat, melt the butter. Remove the pan from the heat and stir in the orange peel, cranberries and powdered sugar. Then stir in the flour to make a stiff dough. Spread and pat the dough into an ungreased 8-inch baking pan. Bake until the bars are golden and firm at the edges, about 20 minutes. Cool the pan on a rack for 2 minutes, then use a sharp knife to cut into 16 squares. Let the bars cool in the pan for at least 10 minutes before removing them with a small spatula.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, December 1999