Cheap Easy Meals

 

Roasted Cranberry Orange Pork Loin with Green Beans

By: Alyssa Rivers

Ingredients 

  • 3 package Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin
  • 9 tablespoons olive oil separated
  • 3 pound fresh green beans
  • Salt and pepper to taste

Cranberry Orange Sauce:

  • 0.75 cup + 2 tablespoons fresh orange juice separated
  • 6 tablespoons apple cider vinegar
  • 0.75 jar sweet orange marmalade use 4 ounces
  • 0.75 can whole cranberry sauce use 4 ounces
  • Optional: fresh cranberries and/or rosemary for garnish

Instructions 

  • Preheat the oven to 400 degrees Line a sheet pan with foil and set aside.
  • Place a large cast iron skillet over medium-high heat to heat up. When hot, add 2 tablespoons olive oil. Once the oil is shimmering, add in the pork tenderloin and sear on one side for two minutes, or until you’ve got a nice golden crust (it should be easy to flip).
  • Continue to sear the remaining sides for another one to two minutes per side until the whole tenderloin is well-seared.
  • In a medium bowl, stir together the orange juice, vinegar, marmalade, and cranberry sauce.
  • Place the seared tenderloin in the middle of the sheet pan. Spread half of the sauce over the tenderloin. Roast for *25-35 minutes or until the internal temperature reaches 145 degrees F.
  • Meanwhile, toss the green beans with the remaining tablespoon of oil and salt + pepper to taste.
  • After *10 minutes of baking, remove the tray and add the green beans all around the pork. Return to the oven.
  • Remove from the oven, tent pork with foil and let stand for 10 minutes before cutting into.
  • While the pork is resting, take the remaining 2 tablespoons orange juice and the remaining sauce and place in a small pot over medium high heat.
  • Bring sauce to a boil and then reduce to a simmer while pork rests.
  • Garnish with fresh rosemary and cranberries if desired. Serve pork tenderloin slices with reserved sauce and enjoy

Loaded Potato Gnocchi Soup

  • 6-8 slices bacon
  • 1 tablespoon bacon drippings (or olive oil)
  • 1 large onion (diced small)
  • 1 tablespoon minced garlic (about 3 cloves)
  • ¼ teaspoon black pepper
  • ¼ teaspoon Kosher salt (or to taste)
  • 4 cups low-sodium chicken broth
  • 1 pound gnocchi (shelf-stable or frozen)
  • 1 cup heavy cream
  • 8 ounces shredded cheddar cheese
  • scallions (chopped, for garnish)
  • sour cream (for garnish)

INSTRUCTIONS
 

  • In a dutch oven, cook the bacon over medium heat until brown and crisp. Transfer to a paper towel-lined plate. Let cool then chop. Set aside.
  • Remove the bacon drippings, leaving one tablespoon in the pan. Add the diced onions and saute until soft and translucent, about 7-10 minutes.  Add the garlic, salt, and pepper, and cook for another minute.
  • Add the chicken broth and bring to a gentle boil.  Stir in gnocchi and cook until the gnocchi floats to the surface; 3-4 minutes for frozen or 2-3 minutes for pre-packaged.
  • Reduce the heat to low and stir in the cream. Add the cheese in batches, stirring until melted before adding more. Reserve some of the cheese for garnishing. Stir in the bacon, reserving some for garnishing.
  • Ladle the soup into bowls and garnish with remaining bacon, cheese, chopped scallions, and sour cream.

NOTES

Store the soup in an airtight container in the refrigerator for 3-4 days. Store the toppings separately. Reheat in the microwave until hot. Garnish with toppings.

NUTRITION

Calories: 819kcal | Carbohydrates: 49g | Protein: 26g | Fat: 59g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1990mg | Potassium: 425mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1461IU | Vitamin C: 21mg | Calcium: 502mg | Iron: 5mg


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