Cooking Spree - Marinated Pork Tenderloin, Lemon Blue Cheese Brussels Sprouts, Giada's Mac and Cheese, Zehnder's Cranberry Relish

Do you ever have those times where you just feel so in need of really good home cooking?

That has been me.

So, I went crazy and made lots of food.

Here are the recipes.  I have made all of the food here many times, and it is always good.  My boys even completely clear their plates.  Even the brussels sprouts!  The cranberries have always been one of my very favorites! The recipe is from a very popular restaurant up in Frankenmuth called Zehnder's.

Marinated Pork Tenderloin

1/2 c. olive oil

1/3 cup soy sauce

1/4 cup red wine vinegar

juice of 1 lemon (I used bottled)

2 T. worcestershire sauce

4 cloves garlic, minced (I used jarred)

pepper

2 T. parsley - ( I used 1 T. dried)

2 t. dry mustard

1 pound - pork tenderloin - remove the silver skin if there is any

Combine all of the ingredients except tenderloin.  Reserve 3 T. for later to make a pan sauce.

Place the rest of the marinade and the pork tenderloin in a ziplock bag and marinate for at least 4 hours.

Preheat oven to 300 degrees.  Over medium high heat sear each side of the tenderloin for 2-3 minutes.  After you have seared all sides place in oven and cook for 30-40 minutes.  Center should reach 160 degrees.  Let rest for 5 minutes before slicing.

To make the pan sauce:

Pan scrapings from searing the tenderloin

1/2 c. chicken broth

3 T. pork marinade (what you reserved from earlier)

2 t. butter (I used about a T.)

Place the skillet you seared the tenderloin in back on the stove over medium heat.  Add the chicken broth and scrape up the browned pieces from the pan.  Add the marinade and let mixture boil down for a few minutes.  Add the butter and remove from heat stirring until butter has melted.  Pour over your cut tenderloin.

 Lemon Blue Cheese Brussels Sprouts

(love them - my new favorite veggie)

1 package brussels sprouts

4 T. olive oil

5 cloves of garlic, minced

juice of 1 lemon

2 T. blue cheese

salt and pepper (optional)  I haven't used either and they are delicious.

First, clean your brussels sprouts.  Peel the outer layer off, trim the ends off, and cut each sprout in half.  Heat oil in a large skillet over medium high heat.  Once heated, add the sprouts to the pan and saute for about 7 minutes per side.  You want the outside caramelized and brown and the inside will be soft and fully cooked.  Add garlic after the first side is caramelized.  Reduce heat to low and add lemon juice and blue cheese.  Just use your cooking intuition with this recipe.  It is very forgiving - adjust it to your liking - it will be great.

Giada's Mac and Cheese

Butter, for greasing dish

12 ounces wide egg noodles (I used extra wide)

2 cups heavy cream

2 1/2 cups whole milk

2 teaspoons all-purpose flour

1/2 teaspoon salt, plus more for pasta water

1/4 teaspoon freshly ground black pepper

2 cups (packed) grated Fontina

3/4 cup (packed) finely grated Parmesan

3/4 cup (packed) grated mozzarella

2 tablespoons finely chopped fresh Italian parsley leaves (I used dried)

Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Zehnder's Cranberry Relish

I will share their recipe, and then the way I make it.

1 pound Northern Spy apples - wash and core them leaving skin intact

2 whole navel oranges, peeled

1 pound dark red cranberries - freeze them solid

2 c. sugar

In food processor add:

1/2 of the cranberries

1/2 of the apples

turn to chop speed so pieces are about 1/4" square

Repeat this with the rest of apples and cranberries, and place all in large mixing bowl.

Add sugar.  Chop oranges with a knife to same consistency.  Mix them into the apple, cranberry, sugar mixture.

Refrigerate 1 hour.

This is how I make it:

3 Northern Spy apples

3 large navel oranges

1 package cranberries

2 c. sugar

Prepare just like above.  This time I only had a cup of sugar on hand.  It worked perfectly and was delicious, so I don't think it really needs so much sugar.  Don't get me wrong though - it is really good with all that sugar :)

The only thing I could have done to make this all better would have been to whip up a batch of my grandma's chocolate pudding.  I think I am making some tomorrow!  I love Fall and Winter cooking!  It's my favorite time to cook.  What is your favorite time of year to cook?