Cranberry pork fest

Making:

Pork tenderloin with cranberry sauce, mashed potatoes & roasted green beans

Here's what I have:

12 oz potato

12 oz of pork tenderloin

1 tbsp chicken stock

0.25 oz Rosemary

6 oz green bean

0.2 oz ginger

0.2 oz Garlic paste

1 whole lemon

4 tbsp sour cream

2 tbsp cranberry Jam

1/4 cup water

1 tsp Bacon butter

1 oz scallions

Preparation:

The oven was set to preheat at 425 degrees. The scallions were chopped up and separated by greens and whites.

The potatoes were boiled for 20 minutes before draining the majority of water and mashing them into chunks. The sour cream was then added along with garlic paste and scallion whites. The potatoes were then whipped to a smooth consistency.

The lemon was prepped by zesting and then cutting half into thin slices. The other half of the lemon was Juiced and the juice was tossed with the green beans, salt and pepper. These were placed on one side of a baking sheet.

In a small Pan the pork was browned for a total of 8 minutes before placing on the pan with the green beans and placing the pan in the oven for 12 minutes.

To make the sauce, bacon butter was added to the same pan used for browning the pork and the Rosemary was added to the pan to cook until fragrant. Next the chicken stock and jam were added along with the water. This was allowed to cook until reduced into a syrupy sauce.

To Plate, lemon zest was added to the green beans and scallions were added to the potatoes. The pork was cut into thin slices and topped with the sauce.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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