Pork Tenderloin with Apple and Cream Sauce (Fine Cooking) 2 medium Granny Smith apples 1/2 medium lemon 7 Tbs. unsalted butter 1 Tbs. granulated sugar 2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise Kosher salt and freshly ground black pepper 1 Tbs. extra-virgin olive oil 2 large shallots, finely minced 1/4 cup Calvados or Cognac 1/4 cup apple cider 1/2 tsp. fresh thyme leaves 1/3 cup heavy cream Set a rack in the center of the oven and heat the oven to 400F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm. Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet (don't use nonstick) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140 to 145F, 10 to 15 min. Transfer to a warm plate (don't clean the skillet), tent with foil, and let rest for 10 min. Set the skillet over medium heat and add 2 Tbs. butter, add the shallots and cook until soft and translucent but not browned, about 3 min. Remove the pan from the heat and add the Calvados. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1 to 2 min. Add the cider and thyme; simmer until the liquid is reduced by about half, 2 to 3 min. Add the cream and cook over very low heat until the sauce is golden and coats the back of a spoon, about 5 min. Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, and 1/2 tsp. of the reserved lemon juice or to taste. Slice the pork and serve with the warm apples and sauce.

I found this recipe recently on cooks.com and thought I had to try it, well it is great and will be a keeper. This is the original and my changes. CREAM CHEESE SAUSAGE ROLL Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,161,134178-249199,00.html Content Copyright � 2011 Cooks.com - All rights reserved. 1 lb. Jimmy Dean sausage 1 (8oz) pkg cream cheese 2 cans Pillsbury crescent rolls Brown sausage like hamburger meat (drain). While preparing sausage, soften cream cheese in microwave for 15 seconds. Unpack the rolls. Use roll as the bottom crust. Mix sausage and cream cheese together. Spread mixture onto a bottom crust. Use the second can of rolls to make a top layer crust by pinching sides together all the way around like a calzone ring. Bake at 325�F until golden brown. Cut into squarely shaped pieces. Serve hot or cold. Submitted by: stacey smith I bought a bag of the Jimmy Dean pre cooked sausage crumblers, and also used about 6 slices of pre cooked bacon cut into bite size pieces.(I did soften my cream cheese in the microwave to make mixing easier) I added into the mixing bowl some sliced black olives and some diced raw onion, and added a big hand full of grated colby jack cheese. I mixed it all together as called for. I laid out the first crescent dough on a sheet of foil on a metal pizza pan, I tried to keep it all together but the holes want to tear apart. Just lay it out flat as best you can then take your mixed up filling (what ever you decide to put in it) and spread it evenly over the bottom crust leaving enough room around the edges to be able to pinch it closed. Then open and unroll the second crescent roll dough and lay it right on top of that and pinch the edges closed all around. My mistake was I did not spread it out enough I had more of a mound in the middle and too much dough around the edges, next time I know to really spread it out more. I cooked it until the dough was a beautiful golden brown. I also went with the temp that was on my roll package rather than the one on the recipe. I believe that was 375. I read a lot of the comments on the page it was on and they suggested other additions, I think one I would try is scrambled eggs. I would not add anything with moisture it could make the bottom crust soggy. CREAM CHEESE SAUSAGE ROLL

Festive Pork Roast (Better Homes & Gardens) This looks delicious, and the reviews were positive as well. One person made it in the slow-cooker and loved it. 1 3-pound boneless pork top loin roast 3/4 cup dry red wine 1/3 cup packed brown sugar 1/4 cup vinegar 1/4 cup ketchup 1/4 cup water 1 tablespoon cooking oil 1 tablespoon soy sauce 1 clove garlic, minced 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/4 teaspoon black pepper 2 teaspoons cornstarch Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels. Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F. Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.

Hi Lucky!! Chicken with Mushrooms and Marsala (Tyler Florence) The picture looks delicious and the reviews were also good. 3-pound whole free-range chicken, cut into 8 pieces Kosher salt and freshly ground black pepper Extra-virgin olive oil 1/2 stick unsalted butter, room temperature 2 garlic cloves, peeled and minced 1/2 bunch fresh thyme sprigs (about 8 sprigs) 2 cups button mushrooms, halved 2 shallots, diced 1 1/2 cups sweet Marsala wine 1 cup chicken broth 1/2 stick unsalted butter, cut into cubes 2 cups penne pasta Rinse the chicken pieces with cool water, then pat dry with paper towels. Season the chicken pieces well with salt and pepper. In a large roasting pan heat a 3-count of olive oil (about 3 tablespoons) over medium heat. Add chicken and brown in hot oil about 10 minutes, until golden all over, turning pieces occasionally to brown on both sides. Remove chicken from pan and set aside on a plate tented with aluminum foil. Add garlic, thyme, mushrooms, and shallots to hot roasting pan. Season with salt and pepper and saute until mushrooms are brown and shallots are slightly caramelized. Deglaze the pan with Marsala and chicken broth, scraping the brown bits off the bottom of the pan with a wooden spoon. Nestle the chicken back in the pan, making sure each piece has good contact with the bottom of the pan. Top each chicken piece with butter. Cover the pan, leaving lid slightly askew. Cook over medium-low heat for 30 minutes until chicken is cooked through (180 degrees F), basting the chicken with the pan juices periodically. Meanwhile, in a large pot of boiling salted water, cook penne pasta according to package directions; drain. Season the chicken with salt and pepper. Serve with hot penne.