Roast Tenderloin with Wine Sauce

Roast tenderloin with Port Wine Sauce

A full bodied port based wine sauce, pre-roasted in the oven before adding seared meat to finish. Serves 2.

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Ingredients:

• Beef Tenderloin
• 1/2 White Onion
• 1/2 lb bella or shiitake mushrooms
• Dried Parsley Flakes
• Dried Rosemary
• Salt
• Pepper
• 1/2 cup port wine
• 1 cup beef stock
• 2 tbsp balsamic

Directions:

• Fill a Roasting pan with Onion, Mushrooms, Port, balsamic, some salt, some pepper, rosemary and parmesan to your liking place in a 450 degree preheated oven
• Allow mixture to cook for approximately 10 minutes
• Sear meat on all sides, then add to pan, mixing juices over the meat
• Roast the meet for 15 minutes.

Serve immediately.

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Balsamic Lamb Chops and Spinach Tomato Orzo

Balsamic Lamb Chops with Spinach Tomato Garlic Orzo

A tasty, light lamb dish that is decent on carbs, and gets some much needed produce in the diet, along with a delectable piece of (cheap) lamb.

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Ingredients:

• Butter
• Orzo Pasta
• Olive Oil
• Spinach
• Chopped Tomatoes
• Chopped Garlic

Directions:

• Use the balsamic lamb chops recipe on this site, and make the orzo the following way:
• Fill a pot with half water, half chicken stock, cook your orzo in this. Do not add salt.
• Begin sauteeing spinach in olive oil, butter and garlic in a large pan.
• When the orzo is done, remove, drain and rinse.
• Once the spinach is wilted, add the Orzo to the pan as well as 1/3 cup heavy cream. Allow to reduce and reheat the orzo.
• Add the tomatoes to the mixture and let warm through the tomatoes but not enough to make them mushy.

Serve immediately.

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Pork with Rosemary White Wine Cream Sauce

Pork Chops with Creamy Rosemary Wine Sauce

A light, but fantastic compliment to port chops that brings out natural flavors while enhancing any side.

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Ingredients:

• 2-4 Pork Chops
• 1 cup white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tbsp chopped shallots
• 1/2 tbsp chopped garlic
• 2 tsp Dried Rosemary
• Salt
• Pepper
• Olive Oil
• 4 tbsp butter

Directions:

• Coat the pork in salt, pepper and rosemary.
• Put oil in heavy bottom pan and Heat until smoking. Add some butter.
• Sear the pork in a heavy bottom pan on both sides to seal in juices.
• Add White wine, and cream broth as well as garlic and shallots.
• Allow to reduce until shallots and garlic are wilted and beginning to sweat.
• Add heavy cream.
• Reduce/add butter until reaching desired consistency.

Serve at your leisure, as the sauce will only reduce and continue to enhance the pork.

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