*Pork Tenderloin w/Pomegranate Peppercorn Sauce*

In a 2-cup measuring cup, whisk together:
½ cup Pomegranate Infused Syrup
½ cup Dijon Mustard
½ teaspoon black pepper
2 Tablespoons olive oil
2 teaspoons garlic

Add to a gallon Ziploc:
2 pork tenderloins (about 1 lb each)
½ the sauce you just made
Massage well so pork is coated. Let marinade for 4-24 hours.
Mix together:
1cup béchamel sauce and the rest of the sauce you made above
To cook:
Grill or roast the pork tenderloins. Grill about 3-4 minutes per side (4 sides) or roast in a 375 oven for 30-40 minutes. Bring the sauce just to a boil in a small saucepan. Serve the sauce over the sliced pork tenderloin

*Spicey-Crusted Pork Tenderloin*

1 (16oz) Pork tenderloin, trimmed   
1 Tbsp. Paprika                                                        
1 Tbsp. Cumin
1 tsp.    Cayenne pepper
1 Tbsp. Chili powder
2 tsp.    Salt
2 Tbsp  Olive oil 

Mix spices well and rub on to the pork tenderloin covering completely.
Place a 10 or 12 inch oven-proof skillet on high heat.
When the pan is hot add your favorite olive oil.
Once the oil starts to smoke add the pork tenderloin and sear on all sides.
Turn on oven to 350 degrees and place pan with the pork tenderloin onto
the center rack and bake for 15-20 minutes or until desired doneness.
Remove from oven and let rest for 10 minutes. Slice to desire thickness.  

           
CHIANTI SAUCE 

2 Cups  Chianti (any brand)
3 Tbsp. Honey
1 Sm.    Habanera pepper – cut in half and seeded (optional)
Dash     Salt 

In a saucepan place Chianti and the habanera pepper (if desired). Cook on medium-high heat until reduced to approximatley 1/4 cup (this takes about 15-20 minutes). After reduction process add the honey. Stir the sauce until the honey is dissolved. Dizzle over the pork tenderloin when plating. Serve immediately.

 

                                                                                  
*Chicken L’ Orange*

1-10oz  Boneless Chicken Breast
7 Tbs. Daddy Cook’s Sin Zin Citrus Mustard
1 tsp. Balsamic Vinegar
1 Egg
Japanese Breadcrumbs
Preheat oven at 350 F.
Gently pound the boneless chicken breast. Place 4Tbs. Zin Sin Citrus Mustard in the center, fold. Double dip in egg and Japanese breadcrumbs. Bake for 12 minutes, turn and bake for an additional 8 minutes. Create sauce using 3Tbs. Sin Zin Citrus Mustard and 1 tsp. of Balsamic Vinegar. Serves under the breast and enjoy!

 

*Daddy Cook's Italian Balsamic Mustard Cream Sauce* 

Ingredients:
· 1  Tbsp. Butter
· 1 Tbsp. Flour
· 1 cup.   Chicken stock or broth
· 2 Tbsp. Italian Balsamic Mustard
· 1  cup.   Heavy whipping cream
· Salt Pepper to taste

Directions:
In saucepan melt butter on high heat, whisk flour into butter, stirring often for approximately 2 min. Slowly whisk in chicken stock and bring back to a boil, reduce to medium heat, whisk in Italian Balsamic Mustard, next slowly whisk in the cream. Add salt and pepper to taste.

Great with Grilled Chicken and Pasta.

Enjoy !
Chef Clint Cook                              
Gourmet Temptations

 

*Apricot Glazed Ham* 

Ingredients: 

1 Ham 3-4 lbs (smoked optional)
1 Jar Ms. Earle’s Apricot Jam
1  Tsp. Dry mustard
¼ Tsp. Ground cloves
¼ cup   Honey

Place ham in roasting pan. Cover with Ms. Earle’s apricot jam , seasoning and honey.
Bake at suggested instruction. Slice and garnish with fresh apricots and butter lettuce leafs