Oven Roasted Pork Tenderloin with Baked Apples and Onions

Oven Roasted Pork Tenderloin with Baked Apples and Onions
Serves 4

2 1lb Pork Tenderloins-cleaned
5 Sprigs Fresh Thyme
1 Tbsp Olive Oil
1/2 tsp Salt
1/4 tsp Pepper

5 Small Gala Apples-quartered
1/2 Cup Sweet Yellow Onion-sliced

1/4 Cup Chicken Broth
2 Tbsp Dijon Mustard

Preheat oven to 275. Season pork with salt, pepper and thyme. Heat saute pan and add olive oil. Sear tenderloins for 3 minutes on each side. Add apples and onions and cook for 5 minutes. Pour in chicken broth, mustard mixture. Cover and place in oven. Cook for 45 minutes. If your pork is larger it will require longer cooking time. Remove from oven and put on medium heat burner for 5 minutes to thicken sauce. Slice and serve.

Ham, White Bean and Kale Soup

Ham, White Bean and Kale Soup

Serves 6-8



1lb Smoked Ham-diced

5 Garlic Cloves-diced

2 Cans White Beans or 1lb dry beans, soaked and cooked

1 Can Diced Tomato

1 Bunch Kale-cleaned and stems removed-can use spinach if you prefer

72 oz Chicken Broth-2.5 Large Containers



Chow Chow for garnish-we use Mrs. Renfro's hot version.



In a large stock pot, heat a small amount of olive oil or Pam. Add garlic and stir until aromatic. Add ham and saute for a few minutes. Add beans, tomatoes and broth. Add kale or spinach and bring to a simmer on medium heat. Cook for an hour or so, depending on how much time you have. Season with salt and pepper to taste. The ham is a little salty and the broth can become a little salty as it reduces so watch the amount of salt you add. Garnish with a spoonful of chow chow and enjoy!!!

*If you have leftover ham this is a perfect soup to get rid of it. Remove it from the bone and dice it. You can also throw the bone into the broth to give it a smokey flavor.

Ginger and Lemongrass Infused Soup with Chicken Wontons

Ginger and Lemongrass Infused Soup with Chicken Wontons
Serves 4

8 Cups Low Sodium Chicken Broth
2 Stalks Lemongrass-chopped
2 Tbsp Fresh Ginger-peeled and chopped
2 Dashes Sesame Oil
1 tsp Salt

Wontons

1/2 Chicken Breast-diced
1/4 tsp Ginger
1 Green Onion-rough chop
1/4 tsp Cilantro
1 Tbsp Soy Sauce
1 Tbsp Sweet Chili Sauce
1 Squirt Srachi
10 Wonton wrappers

In a stock pot, combine broth, lemon grass, ginger and sesame oil. Simmer for an hour or so. Add salt to taste.

In a food processor, mix all ingredients for wontons, except the wrapper. Pulse until the mixture is fine. Wet each corner of the wonton wrapper and place a tablespoon of the chicken mixture in the middle. Bring the sides of the wonton up and pinch so the bundle stays closed. Place in simmering soup and cook for about 7 minutes. Serve and enjoy!