Honey Butter Pork Tenderloin

Last weekend, my parents visited me in Columbus for the first time and we had an absolute blast!  I was able to show them all around my new city and introduce them to the my closest friends.  All in all, it was a fabulous weekend.  And because we're O'Gara's, you can rest assured that our entire weekend revolved around food!  We shared appetizers and cocktails at Hubbard Grill and swooned over sinful desserts at Pistacia Vera.  I also took my parents on a tour of North Market where we found perfumed honey from a local beekeeper, which became the inspiration for our Sunday Family Dinner.

We made a fantastic (if we do say so ourselves) pork tenderloin that we ate with oven roasted potatoes, onion and fennel, as well as a fun, cheesy pull-apart bread.  Our pork tenderloin turned out so well, I figured it just had to be the next blog post.  This Honey Butter Pork Tenderloin is juicy and flavorful with a crisp, sweet crust that is perfect for a special Sunday dinner.

Honey Butter Pork Tenderloin

2 small pork tenderloins
Salt & Pepper
3 T. Cinnamon honey (or another flavored, local honey)
1/2 C. Butter
1/4 Onion, thinly sliced
1 T. Fresh thyme, chopped

Preheat the oven to 400.

Rub the pork tenderloin with salt and pepper so they are evenly and fully coated.

In a large non-stick skillet, melt the butter and honey over medium high heat.  Stir constantly until the honey and butter come together in a quick bubble.  Carefully place the pork tenderloin into the honey butter mixture.  Allow the pork to sit for about a minute without turning it so that it gets a good sear.  Turn and repeat until all of the pork has a crisp, dark crust.

Remove the meat from the skillet and place in an oven safe baking dish.  Add the onion to the honey butter sauce and toss until the onions darken, about 2 minutes.  Carefully pour these caramelized onions and sauce on top of the pork tenderloin.  Sprinkle with thyme and place in the oven.

Bake for 15 minutes or until the pork is cooked all the way through.  Remove the pork from the oven and allow it to sit for about 5 minutes so all those juices can redistribute.

Slice the pork on a diagonal (it looks nicer) and serve with oven-roasted vegetables.

*Local honey contains local pollen and can be helpful in warding off seasonal allergies.  Plus, you get to support a local farmer instead of a grocery conglomerate!  Check out Brad's Bees at https://www.facebook.com/BradsBees.

Apple Cider Pork Chops

It's September in Ohio.  And you know what that means, don't you?  Apple season!  Get. Excited. 

Another kitchen mishap gave birth to this scrumptious fall meal and incredible sauce.  My original plan was to make pork chops topped with garlic cream cheese and onions.  After removing the onions from the skillet, the brown bits began to burn, so I tossed my nearby glass of apple cider right in.  Once it hit the pan, it dawned on me:  apple cider glaze.  I let the juice reduce and took it one step further.  I mixed in my garlic cream cheese and a classic was born. 

This dish is sweet and packed with autumn flavor.  The pork chops are moist and juicy, the onions slightly sweet with a perfect crunch and the sauce is creamy and delightful.  Serve them with potatoes and something green for the ultimate impressive dinner. 

Apple Cider Pork Chops

4 pork chops

4 oz. garlic cream cheese at room temperature, recipe follows

Salt and pepper

Olive oil

1 yellow onion, chopped into thin petals

1 ½ - 2 C. dark and cloudy Apple Cider
Chives or Parsley, to garnish

Season the pork chops with salt and pepper and drizzle with olive oil.  Cover and set them in the fridge to marinate for at least 30 minutes.  Bring to room temperature before cooking.

Preheat the oven to 350.

*If you'd rather not use your oven in addition to the stove, follow the instructions at the bottom of this recipe.

Heat a medium skillet with 2 T. olive oil over high heat.  When the oil is hot, add the pork chops and sear for 3-4 minutes per side.  When the pork has a delicious brown edge, remove it and place in an oven safe dish covered with aluminum foil.  Set in the oven to continue cooking for about 10 minutes.  

In the skillet, add 1 T. more olive oil and add the onions.  Cook them over medium until they have caramelized.  They do not need to be dark, just caramel colored.  Remove them from the skillet and set aside. 

Add 1 C. of apple cider to the pan to deglaze, pulling up all the brown bits with your wooden spoon.  Boil the apple cider until it reduces by one half.  Add the cream cheese mixture and whisk it into the apple cider.  It will be clumpy at first.  DON’T WORRY!  Just keep whisking until a smooth and glossy sauce appears.  It will work!  Add more apple cider if the sauce becomes too thick. 

To plate, place the cooked pork chop down and top with caramelized onions.  Drizzle the sauce on top and around the pork chop.  Garnish with something green, for looks. I used green onions as garnish and I served these pork chops with Horseradish Potatoes Au Gratin.  Recipe coming soon!

*To complete this recipe without using the oven, when you remove the pork chops from the skillet, allow them to rest on a plate and cover them with foil.  After you've whisked your sauce into submission, nestle the pork chops into the sauce and allow them to cook over medium low heat for about 10 minutes, or until the pork chops are thoroughly cooked.  You can even add the onions back into the pan, if you prefer.  

Garlic Cream Cheese

3 garlic cloves

4 oz. cream cheese, at room temperature

Thoroughly combine in a small bowl and refrigerate overnight to allow the flavors to marry. 

**This can also be used as a dip for vegetables or a spread for toasted bread.  Add some thyme or dill for extra flavor and freshness!

Pumpkin Chocolate Chip Cookies

I came across this recipe back in college and I’ve used it every fall since then.  These cookies are soft and moist, with hints of chocolate inside.  This time, I’ve jazzed it up with my friend Morgan’s homemade cream cheese frosting and some pecans.  Try these with an after-dinner cup of coffee for a sweet seasonal treat. 

I originally found this recipe on Allrecipes.com.  My commentary is below. 

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon and salt.  Dissolve the baking soda with the milk and stir in.  Add flour mixture to pumpkin mixture and mix well.  Add vanilla, chocolate chips and nuts.  

Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes or until lightly brown and firm.  

My Commentary:

1.     Substitute applesauce for the oil.  It’s healthier!

2.     This is baking, not chemistry class.  Just add the baking soda to the dry ingredients and the milk to the wet and be done with it. 

3.     I’m ashamed to say I only use 1.5 C. of chocolate chips.  But hey, they’re still delicious.

4.     I feel that pecans say, “fall,” better than walnuts do.  Substitute if you agree.   

5.     They will look underdone.  Just relax, it’s going to be OK. 

6.     Top with cream cheese frosting and pecans for that extra ¡wow! factor.  

 http://allrecipes.com/recipe/pumpkin-chocolate-chip-cookies-iii/detail.aspx?event8=1&prop24=SR_Title&e11=pumpkin%20chocolate%20chip%20cookies&e8=Quick%20Search&event10=1&e7=Home%20Page