Pork Roast with Sauerkraut

1 tsp kosher salt

1/2 tsp black pepper

1 tsp smoked paprika

1 tbsp caraway seeds

2 pork tenderloins (2-3 pounds each)

1 cup chicken broth

sauerkraut

1. Pat the pork dry and sprinkle the entire roast with salt, pepper, caraway seeds, and smoked paprika. Heat a large non-stick pan over medium-high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – ~5-8 minutes per side.

2. Cook in Instant Pot: Put roast and chicken broth in Instant Pot. Cook on High Pressure for 6-7 minutes, Natural Release for 10 minutes, then release steam.

3. While pork is cooking, warm sauerkraut in a saucepan on stove. 

4. Slice pork and serve with sauerkraut.

4-6 servings.

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Crockpot Applesauce

2 lb granny smith apples, peeled, cored, and thinly sliced
1 lb honeycrisp apples, peeled, cored, and thinly sliced
1/2 cup water
Juice of 1/2 lemon
2 cinnamon sticks or 1/2 tsp cinnamon
1/4 tsp. kosher salt

1. Add apples to a large crockpot and top with water, lemon juice, cinnamon sticks, and salt and stir.

2. Cover and cook on high for 4 hours.

3. Stir the apples to break them up, smashing as needed.

Note: Stores well in the freezer

(adapted from delish)

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Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

Pork
1 tbsp extra-virgin olive oil
1/4 cup minced onion
1/4 lb pork breakfast sausage, casings removed
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
1 garlic clove, minced
1/2 tsp chopped thyme
1/2 tsp chopped sage
1/2 cup finely chopped spinach
4oz fresh goat cheese, at room temperature
salt and freshly ground pepper
Two 1-pound pork tenderloins
6 slices of bacon

Sauce
1 tbsp extra-virgin olive oil
1 garlic clove, minced
1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
3/4 cup apple cider
1/2 cup dry Riesling
1/4 cup chicken stock or low-sodium broth
1/2 tsp chopped sage
1/2 tsp chopped thyme
salt and freshly ground pepper

1. In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.

Make Ahead: The bacon-wrapped, stuffed tenderloins and finished apple-Riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.

(from Food and Wine)

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Stir Fry Sauce

2 cloves garlic, minced

1 tbsp fresh ginger, chopped fine

1 tsp sesame oil

2 tbsp rice vinegar

1/4 cup soy sauce

1/4 cup chicken broth, vegetable broth or water

1 tbsp sriracha

2 tbsp sugar

1 tbsp cornstarch

1. Combine all ingredients in a small bowl and mix well.

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through.

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve.

from Sam the Cooking Guy

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Cake Mix Thumbprint Cookies

15.25oz boxed cake mix, any flavor 

1/3 cup vegetable oil 

1 tsp vanilla 

2 large eggs 

jam, in a complementary flavor to cake mix 

1. In a bowl, stir together all ingredients except the jam. Chill dough at least 30 minutes. 

2. Preheat oven to 350. 

3. Scoop dough by rounded teaspoons (use my small cookie scoop) and form into balls. Place on cookie sheet about 2" apart (my sheets will hold 16 cookies). 

4. Make an indent in the center of each with finger tip. 

5. Scoop some jam into a small bowl and stir it so it becomes just slightly less dense. Fill each indent with about 1/2 tsp of jam but not to overflowing. 

6. Bake for 9-11 minutes (9 minutes in my oven), until cookies have a matte look and are just starting to crackle on top. 

7. Cool on cookie sheet for 4 minutes before removing to cooling rack. Allow to cool completely before storing in a single layer in an airtight container. 

VARIATIONS 

Red Velvet 

Use seedless raspberry jam. After cookies have cooled completely, add a small dollop of cream cheese frosting on top of the jam. 

Notes: If you find these cookies spread too much for your preference, add 1 tbsp of flour to the cookie mix in step 1. If cookies are still spreading too much, increase that to 2 tbsp. 

Makes approximately 2 dozen cookies.

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