Holiday Cooking

a home-cooked Christmas

Try these delicious recipes brought to you by Jan’s Pork Tenderloin with White Truffle & Mushroom Sauce

2 lbs Pork Tenderloin - Remove fat and sliver skin (available at Fresh Local Market) 2 Tbsp. White Truffle Oil ¼ Cup Raspberry Balsamic Vinegar 2 Tbsp. Soy Sauce, low sodium 1 Tbsp. Garlic, minced 1 Tbsp. Shallots, minced Salt and Pepper to taste Mushroom Sauce: 12 or so Shiitake or mix of mushrooms, sliced 4 Tbsp. Butter ¼ Cup Beef Stock 1 Tbsp. Garlic, minced ¼ Cup Heavy Cream ¼ Cup White Wine Vinegar 2 oz Goat Cheese 2 oz Blue Cheese

Marinade Directions:

In a bowl, combine Truffle Oil, Raspberry Balsamic Vinegar, Soy Sauce, Garlic, Shallots and salt and pepper. Place tenderloin in shallow pan and pour marinade over, turn to coat both sides. Let stand for at least 30 minutes to an hour at room temperature. (Can marinate in refrigerator 3-4 hours just bring to room temperature before browning.) Preheat oven to 425 degrees. In a sauté pan, brown all sides and place on foil covered sheet pan and bake in oven 17-20 minutes until tenderloin reaches 145 degrees. Cover with foil and allow to rest.

Sauce Directions:

In a large sauté pan over medium high heat, melt the butter, add the Mushrooms, Garlic and Shallots, sauté for 2 minutes. Add the White Wine Vinegar and let cook until almost dry, then add the Beef Stock, Heavy Cream and Cheese. Reduce to a sauce consistency. I serve this recipe with Roasted Garlic Mashed Potatoes and Glazed Carrot.

2 Cloves Fresh Garlic, minced (may substitute dry) ¼ Cup Onions, chopped 4 Medium Red Potatoes, cubed 1 ½ cups Fanestil Party Time Pastrami, chopped 2 Cups Grated Cheddar Cheese or your choice of cheeses 1 Cup Spinach, chopped 4 Eggs, over easy Sprinkle of Steak Seasoning Salt and Pepper to taste

Sauté garlic, onions and potatoes in olive oil and 2 Tbsp. butter in cast iron skillet until slightly tender; season with salt and pepper. Stir in Fanestil Party Time Pastrami and spinach; sprinkle top with steak seasoning and cover with grated cheese. In separate skillet, cook eggs over easy with salt and pepper to taste and place on top of mixture. Place in 400 degree oven until the cheese melts, and mixture browns slightly around edge of skillet, approximately 20 minutes.

Drain Water Chestnuts and wrap each chestnut with a half slice of Fanestil bacon and secure with toothpick. Place on sheet pan and bake in over at 400 degrees for 35-40 minutes or until the bacon is crisp.

Bacon Wrapped Water Chestnuts

2 Cans Water Chestnuts 1 lb. Fanstil Regular Sliced Bacon (cut the slices in half)