Brie en Croute

This would make a delicious holiday appetizer!

 

Brie en Croute
1 sheet puff pastry
4 ounces brie
8 teaspoons Wildtree Spiced Cranberry Jam

Preheat oven to 400°F and spray a baking sheet with cooking spray. Cut each pastry sheet into 16 squares. (Cut sheet in half, then cut each half in half. Repeat in opposite direction and you will end up with 16 squares). Cut brie into 16 pieces. Place one piece of brie in the center of each square, then top each with about ½ teaspoon of the jam. Wet your finger and run it along all four edges of a square, then bring the four corners together in the center and pinch together. You also want to pinch along the edges to seal. Bake 15-20 minutes or until golden brown. Cool 5 minutes before serving.

 

To order your Wildtree groceries please 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.