Friday, December 30, 2011

Christmas Eve Recipes


from www.skinnytaste.com
A simple yet elegant salad, perfect to serve as a first course for the Holidays.

Pomegranates are loaded with vitamins, antioxidants, potassium, folic acid and iron. They are juicy with a slight pop when you bite into them. 

Mixed Baby Greens with Pomegranate Seeds, Gorgonzola and Pecans
With A Pomegranate Vinaigrette


Ingredients:
5 cups Mixed Baby Greens
5 cups bunch Baby Arugula
1 cup pomegranate seeds (from 1 POM Wonderful Fresh pomegranate)
2 oz pecans, chopped (about 28 halves) (my mom also toasted the pecans, they were de-lish!)
1/2 cup (4 oz) gorgonzola cheese, crumbled

Pomegranate Vinaigrette:
5 tbsp of POM Wonderful pomegranate juice
3 tbsp of champagne vinegar
1 tbsp shallot, finely minced
1 tbsp honey
5 tbsp extra virgin olive oil
salt and fresh pepper

Directions:
For the vinaigrette, combine pomegranate juice, olive oil, vinegar, honey, salt and pepper in a small glass jar and shake vigorously.

Toss mixed greens in a salad bowl and top with pecans, gorgonzola and pomegranate seeds. Drizzle with vinaigrette right before serving.


Rosemary Pork Tenderloin

From Claire Robinson on Foodnetwork.com

Ingredients

  • 1/3 cup Dijon mustard
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
  • 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
  • 2 pork tenderloins, about 1-pound each
  • 4 slices maple bacon

Directions

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.

Preheat oven to 375 degrees F.

Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.

Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!