Pork Tenderloin with Dijon Cranberry Sauce!

Cranberries:  one of the very few truly native North American fruits.  Cranberries were first given to European settlers from Native Americans, who also taught them how to bake cranberries in breads or mashed with honey or maple syrup for sweetener.  These little round ruby berries are mostly grown in marshes and bogs in the northern region of the U.S. (Wisconsin, Massachusetts, Oregon, New Jersey and Washington).  They're great for including in a healthy lifestyle.

I'm always so happy when cranberries are in season and available in the marketplace (mid-September through November).  Finding a recipe to use cranberries was a natural choice for me for this month's Cooking Light Virtual Supper Club theme.  Since it was my month to select a theme, "An Autumn Harvest", I knew that the entree recipe had to include cranberries.  Once again, the archives of Cooking Light did not fail in producing a delicious recipe.  Plus this recipe is super easy!

Please check out the host of this monthly food blog event, Val, and her wonderful blog "More Than Burnt Toast".   On her blog you will find the recipe line-up of all the food bloggers who join together (from Canada and the U.S.) every month with cooking/baking recipes from Cooking Light magazine:

Jerry baked a Pear Cake for dessert,
Val made Curried Butternut Squash and Potato Latkes with Apple Salsa,
MaryAnn prepared Warm White Beans with Roasted Fennel, and
Sandi made a Roasted Acorn Squash with Corn Bread Stuffing.

Mouthwatering recipe titles, don't you think?

Every month the recipes are simply amazing!  I never knew that preparing healthy recipes could taste this good!

Pork Tenderloin with Dijon Cranberry Sauce

For the Pork:

1/4 cup Dijon mustard
3 tablespoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil

For the Sauce:

1 1/2 cups whole-berry cranberry sauce
2 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation

To prepare pork, combine first 3 ingredients in a large zip-top plastic bag.
Add pork; seal and marinate in refrigerator 8 hours, turning bag occasionally.
Preheat oven to 425°.
Remove pork from bag, discarding marinade.
Heat oil in a large ovenproof skillet over medium-high heat.
Add pork; cook 4 minutes, browning on all sides.
Place pan in oven; cook at 425° for 30 minutes.
Remove from heat; let stand 5 minutes.
Cut pork into 1/4-inch slices; keep warm.
To prepare sauce, combine cranberry sauce and remaining ingredients in a small saucepan.
Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.
Serve sauce with pork.

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Fresh Homemade Applesauce!

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What would autumn be without apples?  I just cannot imagine this season without this wonderful fruit, whether eaten straight from our hands or prepared in some wonderful recipe.  This month is my very first to participate in the wildly popular "Secret Recipe Club" and I was assigned to an absolutely beautiful blog with a sub-title that tops them all "Without Adornment ~ A Quest to be Myself".  A lovely young woman named "Bean" is the author of this delightful blog and has one some of the best photography talent in blog-land (in my humble opinion).  I hope that everyone will give her a visit for both her recipes, photography, and philosophy on life! 

One of the most simple and yet satisfying apple recipes that everyone in the family enjoys is for homemade applesauce.  For this busy working woman, nothing beats simplicity with yumminess and this recipe meets both of those!  I had to try Bean's version.  For her post, she also provides us with wonderful advice on canning applesauce (which I have never done).  I made two different versions, plain and simple as instructed in Bean's recipe and then with some cinnamon for a second version.  Both are delicious!  Enjoy!

Homemade Applesauce

Tart apples
Water
Sugar
Cinnamon (for the second version, if desired)
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Wash the apples, remove any spots and chop into halves, quarters or eighths depending on the size of the apple. Don’t worry about removing the stems or cores as the food mill will take care of that.
Put cut apples into a large pot with an inch or two of water in the bottom.
Bring the pot up to a boil, stirring moderately frequently.
Once the pot comes up to the boil, turn it down to medium heat and stew until the apples are falling apart.
Remove the pot from the heat and place the foley food mill (or whatever you are using) over another large pot.
Scoop the apple stew into the food mill and process. Periodically scrape out the skins, stems and seeds once the flesh has been removed.
Once all the applesauce has been processed, return pot to heat and bring up to a boil.
Once boiling, turn down the heat and add sugar until the desired sweetness. Adjust consistency either by reducing or adding more water. Remove from heat.


For further instructions on canning applesauce, please click on the link above which takes you directly to her post.
I hope that everyone will enjoy a fresh taste of autumn with this delicious applesauce recipe!

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Autumn Chicken Salad with Dried Cranberries and Grapes

The other day, I stopped and picked up a pretty good chicken salad croissant sandwich for lunch from a local gourmet grocery store . . . you know the kind of food store that has the most beautiful readily-prepared foods displayed inside and in front of glass food cases.  Foods so gorgeous that they could easily be in a glossy, high-end food magazine or blog!  

Well, the sandwich wasn't too bad, really.  It certainly satisfied my tummy.   Yet to me it lacked some major taste factors to make the sandwich better than great . . . to make it a 'wow' chicken salad (whether in a sandwich or salad alone).

Some of you are probably thinking that here we are in October, autumn, the pre-holiday season, and so why am I making a simple chicken salad sandwich/salad at this time of year when we celebrate pumpkin, squash, and sweet potatoes in our recipes?

Simply because I love chicken salad, and it doesn't matter what time of year it is to enjoy this traditionally loved sandwich or salad.  However, in the spirit of the season, I added dried cranberries and used red onion instead of yellow or scallions . . . just to match the changing colors of autumn.

I hope that you enjoy this little twist and tribute to autumn in an old classic!  And I know that you'll definitely taste some great flavors in this recipe!

PS:  I just wanted to give a BIG shout-out thank you to Larry and Bev over at "Big Dude's Eclectic Ramblings" for their culinary approval of this recipe who also prepared substituting dried blueberries for dried cranberries (both are great additions!).  Do stop by this incredible blog that I guarantee will always inspire you and have you leaving very hungry (especially for breakfast!).

Autumn Chicken Salad with Dried Cranberries and Grapes

2 1/2 cups diced cooked chicken

1/2 cup chopped pecans

1/2 cup dried cranberries

1 cup thinly sliced celery

1 cup halved green grapes (red would be even prettier for the season)
1/4 cup chopped red onion
~ ~ ~ ~ ~

1 cup mayonnaise or Miracle Whip salad dressing

1/2 cup heavy whipped cream (whipped until soft peaks form)

1 tablespoon freshly diced Italian parsley
(use any or all of the following seasonings to your taste preference)
1 tsp. chopped fresh tarragon or dill
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. poultry seasoning

1/8 tsp. curry powder (if desired, optional)

1 tsp. salt
1 tsp. pepper

paprika

Italian parsley

large tomatoes

lettuce varieties of choice

Combine the first dry ingredients in one large bowl.
In another medium sized bowl, blend the mayonnaise, whipped cream, and spices.
Add the mayonnaise mixture to the chicken and other ingredients.
Mix well.
Adjust seasonings as desired.
Cut out large tomatoes.
Lay tomatoes on bed of lettuce, or inside a half head of iceburg lettuce.
Place the chicken salad inside the tomatoes and around the lettuce.
Sprinkle with paprika.
Garnish with sprigs of Italian parsley.

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