Monday, January 7, 2013

Roast Pork Loin Crusted with Maple and Mustard

Roast Pork Loin Crusted with Maple and Mustard
3 pounds boneless pork loin
4 tablespoons Dijon mustard
5 tablespoons maple syrup
2 tablespoons fresh sage (minced)
2 tablespoons Panko bread crumbs
Salt and pepper as needed

Apple Dried Fruit Chutney
3 tart, fresh apples (chopped)
2 tablespoons dried apricots (chopped)
2 tablespoons Craisins or dried cherries
2 tablespoons dried figs (chopped)
1 tablespoon butter
1/4 cup red onions (diced)
1 tablespoon orange zest
2 tablespoons walnuts (chopped)
3 tablespoons honey
2 tablespoons brown sugar
4 tablespoons cider vinegar
2 teaspoons ginger
1 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
2 teaspoons kosher salt

1. Pan sear pork loin in pan on medium-high heat, browning all sides of the pork loin.
2. Mix maple syrup, mustard, sage, and Panko bread crumbs together mixing until incorporated. Crust the top of the pork loin fat-side up with the mustard honey crust.
3. Place pork loin into a 300 degree oven and cook until the internal temperature of the roast is 145 degrees. Remove from oven and allow to rest for 30 minutes at room temperature before cutting.
4. For the chutney, add the butter into a sauce pan with red onions and cook on medium high heat until the onions start to caramelize. Add diced apples, dried fruits, spices, honey, and vinegar and bring to a simmer. Allow to simmer for about 20 minutes or until the sauce has started to thicken.

Notes: I really liked the flavor of the pork, but found the chutney to be too strong for my tastes.  A small amount of chutney went a long way. Makes 8 servings.

Source: BYU Magazine

Sunday, January 6, 2013

Alfredo Chicken Lasagna

6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce
3/4 cup 2% cottage cheese
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

1. In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
2. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
3. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
4. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.

Notes: We really liked this recipe. It needs to at least be doubled to make a reasonable amount.

Source: Taste of Home