Monday, November 14, 2011

Brushetta and Balsamic Pork Tenderloins

It has been a while since I have updated my blog and figured it was time to add a few more recipes! About a month ago I had Caitlin and her mama over for dinner as a break from moving Caitlin into her apartment. I love time with both of them and enjoying hours of laughter and chatter with them! Our menu for the night included Brushetta for appetizers, pork tenderloin with lentil salad, and for velvet cake! Brushetta is one of my favorite recipes to make and either serve as an appetizer or I serve the tomato mixture over pasta and serve as a meal! The Brushetta recipe I use comes from Simply Recipes.
6 or 7 ripe plum tomatoes
2 cloves garlic, minced
1 tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped
Salt and pepper for taste

1 French baguette
1/4 cup olive oil

1. Preheat oven to 450.
2. Chop tomatoes finely. Put the tomatoes, garlic, 1 tbsp extra virgin olive oil, vinegar in a bowl and mix. Add chopped fresh basil, add salt and pepper if needed for taste.
3. Slice the baguette on a diagonal into 1/2 inch thick slices. Coat one side of each slice with olive oil. Place the bread (olive oil side down)on a baking sheet and bake for 5-6 minutes.
4. Align the bread on a platter (olive oil side up) and scoop the tomato mixture on each slice of bread. If you choose to serve it over pasta as a meal, skip steps 3 & 4 and scoop the tomato mixture over pasta!
5. Enjoy!

Balsamic Glazed Pork and Lentils
Recipe from Real Simple
1 cup green lentils, rinsed
kosher salt and black pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
3 tablespoons olive oil
1 1 1/4-pound pork tenderloin
1 red apple, cut into 1⁄2-inch pieces
1 celery stalk, thinly sliced
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
1. Preheat oven to 400° F. Bring 4 cups water to a boil.
2. Add lentils and 1 tsp salt, stir occasionally until tender, 20 - 30 minutes. Drain under cold water.
3. Combine balsamic vinegar and brown sugar.
4. Heat 1 tbsp of oil in a skillet over medium-high heat. Season the pork with 1/4 teaspoon salt and pepper. Cook until browned, 6-8 minutes, turning ocassionally.
5. Transfer the pork to the oven. Roast until cooked through, 10-12 minutes, basting with the glaze twice during the last 5 minutes. Wait a little bit before slicing.
6. Toss cooked lentils with the apple, celery, parsley, lemon juice, 2 tbsp oil, and 1/4 teaspoon salt and pepper. Serve with the pork and any pan drippings.

Red Velvet Cake with Cream Cheese Frosting
Recipe from Real Simple
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2 cups all-purpose flour, spooned and leveled, plus more for the pans
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons apple cider vinegar
1 tablespoon red food coloring
1 cup buttermilk
Cream Cheese Frosting
1. Preheat oven to 350.
2. Whisk together flour, cocoa, baking soda, and salt; set aside.
3. With an electric mixer beat the butter and sugar on medium-high until fluffy, 2-3 minutes. Beat in the eggs, vanilla, vinegar, and food coloring. Scrape down the sides of the bowl as needed.
4. Add the flour mixture in 3 additions and buttermilk in 2 additions (start and end with the flour mixture). Mix on a low speed until combined, don't over mix.
5. Divide the batter between the prepared pans and bake 40-45 minutes. Let the cakes cool in the pans for about 15 minutes then transfer to racks to cool completely.
6. Top with frosting (directions below) and refrigerate for 30 minutes before serving.
Cream Cheese Frosting
Recipe from Real Simple
2 8-ounce bars cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
3 cups confectioners’ sugar
1 teaspoon pure vanilla extract
pinch kosher salt
1. Beat cream cheese and butter on high until light and fluffy, 2-3 minutes. Reduce mixer speed to low and add sugar gradually, then the vanilla and salt. Beat until smooth and scrape down the bowl as needed.
2. Frost each layer of the cake and the sides and Enjoy!
Picture time! Unfortunately, I don't have a picture of the red velvet cake but do have pictures of the Brushetta and Pork. Thank you to Mrs. Schmidt for photographing our main course! We were all too excited for dessert to pause and take that picture but next time I'll make sure I document it.


Balsamic Pork Tenderloin and Lentil Salad

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