The Cookie Jar: Hazelnut Chocolate Truffles

It’s almost Christmas! With lots of parties, lunches with friends and charities to attend, I like to have something sweet I can take at a moments notice. I’m not a big baker like Linda, but I do love chocolate, so I make lots of Chocolate Truffles! Not only do I love them, but so does everyone else so, let’s add these to The Cookie Jar!! Continue reading

Bacon & Gruyère Quiche

Bacon & Gruyère Quiche 3

Quiche used to intimidate me. Whenever I would order it out, you would get this tiny piece for a lot of money. I always figured it must be very hard to make… until I made it! Truth is, nothing could be more simple or versatile. You can put anything in it and it comes out perfect every time. Now I make it when I have people for brunch and everyone wants to know what I did to make my quiche so light and fluffy. Well, this is what I do… Continue reading

Florentine Chicken

Florentine Chicken

Spinach is jam packed with nutrients and I love it! One of my favorite ways to eat spinach is Florentine Chicken. Although I do make it with fresh spinach sometimes, frozen spinach is just as good and certainly easier. It’s funny to me that I like spinach so much because when I was a kid I hated it. My mother always served it raw with these ginormous stalk like stems! This was before baby spinach became a household staple… Continue reading

Pork Tenderloin With A Sage & Onion Cream Sauce

Pork Tenderloin With A Sage & Onion Cream Sauce

Making a delicious quick and elegant meal doesn’t have to take all day. Pork tenderloin is the perfect meat to serve when you are lean on time but want to impress. Served with some herbs in a simple white sauce and you have another winner…

Pork Tenderloin With A Sage & Onion Cream Sauce
1 pork tenderloin
1 Tbs olive oil
2 Tbs butter
2 large onions sliced
2 Tbs flour
1 bunch fresh sage (about 1/4 cup)
1 bunch fresh parsley (about 1/4 cup)
1/2 cup white wine
1 cup whole milk or cream
salt & pepper

Cut the onions in half and slice into half rounds. In a saute pan melt butter and sweat onions until tender. Add the wine, salt & pepper and cook for additional 2 to 3 minutes. Next add flour and cook additional 2 to 3 minutes.

Add the milk, sage and parsley. Cook until the sauce starts to thicken. In a cast iron skillet, heat olive oil and season pork with salt & pepper. Cook for about 6-8 minutes on each side (pork tenderloin has 3 sides and is best served medium).

Top with onion and sage sauce and eat. I serve this with rice on the side. Simple, elegant yet delicious!



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