ROAST PORK TENDERLOIN WITH CRANBERRY-BASALMIC SAUCE & BARLEY & PINE NUT CASSEROLE

This was served at my engagement party and it was quite an elegant touch to the evening and the taste was amazing.

ROAST PORK TENDERLOIN WITH CRANBERRY-BASALMIC SAUCE
3 Tablespoons butter
2 cups chopped onions
4 garlic cloves, minced
1 Tablespoon grated orange peel
2-3 Tablespoons Italian seasoning (or use a combination of sage and thyme)
2 cups canned low-salt chicken broth
1½ cups cranberry juice cocktail
2 cups fresh or frozen (unthawed) cranberries (about 8 ounces)
½ cup sugar
¼ cup basalmic vinegar
1 Tablespoon cornstarch
1½ teaspoons sea salt
1½ teaspoons ground black pepper
3 1-pound pork tenderloins, excess fat trimmed
3 Tablespoons vegetable oil

Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add garlic, half of the orange peel, and half of the Italian seasoning; stir one minute. Add broth and cranberry juice; simmer until mixture is reduced to 2 ½ cups, about 8 minutes. Strain sauce into heavy medium saucepan, Mix vinegar and cornstarch in small bowl to blend. Add to sauce; boil until sauce thickens, about 1 minute. Season to taste with salt and pepper. (Cranberry sauce can be made one day ahead. Cover and refrigerate.)

Mix remaining Italian seasoning, 1 ½ teaspoons salt, and 1½ teaspoons pepper in small bowl. Place pork in large baking dish. Pat dry with paper towel. Brush with 2 Tablespoons oil. Rub seasoning mixture over pork. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 400˚F. Heat remaining 1 Tablespoon oil in heavy large ovenproof skillet over high heat. Add pork and cook until brown, turning frequently, about 5 minutes. Transfer skillet to oven and roast pork until thermometer inserted into thickest part of pork registers 150˚F, about 20 minutes. Transfer pork to platter; cover to keep warm. Add cranberry sauce and remaining 1½ teaspoons orange peel to same skillet and bring to simmer, stirring frequently.

Cut pork into 1/2 –inch-thick diagonal slices. Divide slices among 8 plates. Drizzle sauce over and serve.
Yield: 8 servings


BARLEY & PINE NUT CASSEROLE
4 Tablespoons. butter
1 cup pine nuts
½ cup butter
2 cups barley
2 onions, chopped
1 cup fresh parsley, minced
½ cup chives or green onions, minced
1 cup dried cranberries
½ teaspoon salt
½ teaspoon pepper
4 (14 oz. ea.) cans chicken broth

Heat 4 tablespoons butter in skillet. Add pine nuts & stir fry until lightly toasted. Remove nuts from pan & set aside. Add remaining ½ cup butter to pan. Stirring constantly, sauté barley & onion until tender. Remove pan from heat. Stir in nuts, parsley, chives, dried cranberries, and salt & pepper. Spoon into 3 qt. casserole. (This may be done ahead and refrigerated.) Heat the concentrated broth to boiling. Blend into barley mixture. Bake at 375˚for 1 hour, until barley is tender & water is absorbed.
Yield: 10-12 servings.

Sophia Horsley