Dinner tonight...Italian Stuffed Pork Tenderloin

 

Italian Stuffed Pork Tenderloin

 

My family devoured dinner!! I served this roast with mashed potatoes and steamed broccoli. This delicious dinner could be waiting for you in the freezer! Yes, I said freezer. This recipe is from my Downright Delicious Freezer Meal Workshop. If only I could post the smell - it was mouth watering!!!!!

 

To order your Wildtree ingredients please contact me or go to www.jenwarr.mywildtree.com.

Roasted Pork with Balsamic Cranberry Sauce

 

The tastes of fall!

 

Roasted Pork with Balsamic Cranberry Sauce
1 pound pork tenderloin
1 tablespoon Wildtree Natural Grapeseed Oil
1 tablespoon Wildtree Jamaican Jerk Seasoning
½ cup Wildtree Spiced Cranberry Jam
2 teaspoons fresh chopped rosemary
2 tablespoons Wildtree Orange Balsamic Vinegar

Preheat oven to 425°F. Combine Grapeseed Oil and Jerk Seasoning. Rub seasoning over the pork tenderloins. Heat a large skillet over medium-high heat; sear pork on all sides. Place the tenderloin on a baking sheet and finish cooking in the oven. Cook for 15-20 minutes or until internal temperature of the pork reaches at least 140°F. Meanwhile make the sauce: combine Cranberry Jam, rosemary, and Orange Balsamic Vinegar in a medium saucepan over medium-high heat. Bring the sauce to a boil, stirring often. Reduce heat to low and simmer for five minutes. Serve over the pork.

 

To order your Wildtree groceries please go to www.jenwarr.mywildtree.com.

Another Kid Friendly Dinner Favorite

Do you ever feel like you have just won a gold medal when dinner is devoured by your child? I do! Kids are honest and do not hide their love or hate for anything. Whenever Oliver eats a meal that is accompanied by little talking, but lots of "mmm's" and requests for more, I know have a winner!

A couple night's ago was one of those nights. It was one of my typical meals...no recipe to follow...no measurements to adhere to...just a little experimenting. This can sometimes be disastrous but it happened to work out this time! It reminded me of Kalua pork from Hawaii.

I put a pork butt in the slow cooker, with some chopped onions and sliced carrots. I mixed together some of Wildtree's Apple Cranberry Jam (one of my favorites!), a little CA Garlic Pepper, a couple dashes of  Teriyaki Sauce (or GF Tamari), and a little brown sugar. Mixed it all up with a little homemade stock and poured it over the pork. Cooked it low and slow until it was tender and served it with brown rice and sauteed zucchini. It was absolutely delicious!!! There wasn't much leftover but what was made a great lunch the next day!

To order any of the Wildtree products to make this meal (Apple Cranberry, CA Garlic Pepper, or Teriyaki Sauce) please go to www.jenwarr.mywildtree.com.

Bea's Apricot Glazed Roast Pork Tenderloin

I love my Mum! Not only is she a supportive and loving mother, she is a doting and engaged grandmother. On a recent business trip to the East Coast where I was able to tour Wildtree's Headquarters, I missed my family, but I did not worry for one second that my son would starve. I came home to hear his rave reviews (and my husband's) of Bea's pork dinner. My mouth watered just thinking about it as they described it. Turns out, the recipe was super simple, as all my Mum's are, and makes a great weeknight dinner or Sunday meal.

Bea's Apricot Glazed Roast Pork Tenderloin

2 lb Pork Tenderloin

1/2 TBSP Natural Grapeseed Oil

1/4 cup Wildtree Teriyaki (or Tamari if you are Gluten Free)

1/2 cup Apricot Jelly

2 tsp CA Garlic Pepper

1 tsp Sea Salt

1 onion, sliced

Pre-heat oven to 350 degrees. Place onions on bottom of roasting pan, place tenderloin on top. Mix all other ingredients in a bowl and slather all over the tenderloin and drizzle a little over the onions. Cook until meat is thoroughly cooked, about 30 minutes depending on size of tenderloin. Remove from oven and let rest for 15 minutes before carving.

Serve with sauteed red chard and roasted red potatoes made with Wildtree's Garlic Grapeseed Oil and a little sea salt.

Cook's Note: To make this dinner even easier, cut the red potatoes up small and roast in same pan with tenderloin...a one pot meal!

To order any Wildtree products, please go to www.jenwarr.mywildtree.com

Teriyaki Pork Tenderloin

Ingredients:
3/4 cup Wildtree Honey Mustard (not the vinaigrette)
3/4 cup Wildtree Teriyaki Sauce (or Ponzu Sauce if you're lucky to still have some of that delicious retired item)
2 tsp Widltree Garlic Galore Blend

Directions:
Combine all in a resealable plastic bag and add pork. Marinate 6 hours or overnight. Grill or oven cook to your liking.

Hooray! Hooray! New products arrived in May!

Stock up for your summertime BBQs! These are available for order now! HOST a Wildtree Tasting in June & receive all or some of these products for FREE! JOIN our Culinary Club and receive 25% off (through 6/15/10) your product total. (20% off normally) Call or email me today with your order. I can drop ship anywhere in the US. Father's Day & Graduation parties are just around the corner! NEW Leslie’s Smoky Burger & Rib Sauce 10733 12 fl oz bottle $8.50 Use this sauce to add a smoky tomato zing to ribs, burgers and other barbecued foods. NEW Roasted Tomatillo Sauce 10734 12 fl oz bottle $9.50 This sauce can be used for enchiladas, quesadillas and even as a slow cooker sauce for chicken and pork. It’s also great on tacos, burritos, eggs, grilled fish and tortilla chips. NEW Smoked Mozzarella & Tomato Blend 10209 3.3 oz jar $10.00 This is an excellent spread for bagels, toast and English muffins. Great on pizza and to toss in pasta. NEW Rodeo Rub 10735 4.5 oz jar $7.50 This dry rub is great on ribs, chicken, pork and burgers. Just rub, grill and serve! NEW Moroccan Grilling Sauce 18001 8 fl oz bottle $12.00 Use this superb sauce to glaze all of your grilled meats. Makes a wonderful dipping sauce, too. NEW Chipotle Lime Rub 10736 2.4 oz jar $7.50 Sprinkle this tangy rub liberally on pork, chicken, beef or seafood and grill or sauté. NEW Cranberry Jalapeño Jelly 10720 9.5 oz jar $7.00 A sweet and spicy jelly that tastes great spread on sandwiches and burgers or mixed with cream cheese and served with crackers and veggies. Expedition: Flavor Recipe Guide 90168 $2.75 Ready for a trip around the globe with Wildtree? Our new May 2010 Releases provide us with the inspiration to pack our bags (grocery) and set off on a culinary adventure.

Horizon Meat to Compliment the Freezer Meal Workshop or Bundle

I have been a fan of the "Meat Lady" for a long time! Her name is Beth Kandell and she is as passionate about delicious, healthy food as I am. She sells Horizon Foods which is restaurant quality meat, seafood, poultry, pork and more that is flash frozen and only takes minutes to defrost. She has put together a protein bundle to make your life even easier! All the meat, fish, pork and chicken you need to do the Freezer Meal Workshop or Bundle has been packaged together! It includes 16 ABF (as in antibiotic free) Chicken Breasts, 4 Norwegian Salmon Fillets, 6 Pork Fillets, 1 lb of Tender Tips and 9 ABF ground beef patties. The cost is $168 and there are many other products available. Please let me know if you are interested! Happy, healthy cooking!

Slow Cooker for the Freezer Series Part 2 ~ Wicked Good Pork

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

Wicked Good Pork

In freezer bag combine:

2 lb pork tenderloin

1/3 cup Wicked Good Sauce

Instructions:

Defrost. Place contents into crock pot and cook on low for 6-8 hours. When finished cooking, shred pork and serve on a bulky roll as a sandwich with coleslaw or on a plate with rice and kale sautéed with Butter or Garlic GSO.

Slow Cooker for the Freezer Series ~ Harvest Pork Roast

All the meals listed in this series can be made ahead and put into your freezer for another night or made the same day. It's a great way to make sure your family is eating a healthy & hearty meal during this hectic holiday season!

Harvest Pork Roast

 In freezer bag combine:

3 pound pork butt

1 TB Garlic GSO

1 cup chopped onions

½ cup chopped celery

2/3 cup brown sugar

1 apple and 1 pear – peeled, cored & wedged

salt & pepper

Instructions:

Defrost. Empty all contents into crock pot and add 1/2 jar of Wildtree's Apple Cranberry Jam and cook on low for 6-8 hours. Serve with mashed potatoes and sautéed green beans. Cook’s Note: You can also add 1 cup of fresh cranberries when you put everything into the crock pot.