I pass this award onto Dana at Just Talk for having a fun blog that reminds me that life still exists beyond breast feeding and baby wearing!
and now for my recipe of the week.......
Pork Tenderloin with Onions and Dried Cranberries
I found this recipe a couple of years ago in a Cooking Light magazine and it was so awesome that my husband requests it on a regular basis. It is super easy and you can change the flavor just by varrying the types of beer and dried fruit that you use (don't worry all of the alcohal gets cooked off). My usual beer of choice is Yuengling but that is only because that is what you can usually find in our fridge!
2 (1lb) pork tenderloins, trimmed
(I usually use boneless pork chops. They work well and cook in less time)
1 tsp salt, divided
1/4 tsp. freshly ground pepper
1 tblsp. olive oil
3 cups (1/4 inch thinck) sliced onions - about 3 med. onions
1 cup light beer
1 cup ff, less sodium chicken broth
1/2 cup cranberries
1. Sprinkle pork with 3/4 tsp salt and pepper. Heat oil in large nonstick skillet over med-high heat. Add pork, cook 6 minutes, browning on all sides. Remove from pan. Add onions to pan, reduce heat, and cook 8 min. or until browned. Remove onion from pan; sprinkle with remaining salt, and set aside. Add beer to pan; cook 1 min. over high heat or until reduced to 1/3 cup.
2. Return pork and onions to pan; add broth, and bring to a boil. Cover, reduce heat, and simmer 30 min. Stir in cranberries, cover and cook 30 minutes or until pork is tender. remove from heat. Place pork on a cutting board, cover and let stand 5 minutes. Cut each tenderloin into 12 slices. Serve with onion mixture. Yield: 8 servings (3 pork slices and 1/4 onion mixture)