Thursday, June 13, 2024
HomeEatSliced Pork Tenderloin with Brandy and Cream

Sliced Pork Tenderloin with Brandy and Cream

You know you want it...

Mocka Jumbies and Rum...

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‘Twas the night before Christmas, when all through the house
not a creature was stirring, not even a mouse;

The stockings were hung as we slumbered in our nook
hoping that Santa would bring us a cook!

Preparation time: 2 minutes. Serves: Many.
1 (2 qt) pkg lime Kool-aid

1 qt pineapple juice

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2 qts ginger ale

1 qt lime sherbet

Mix kool-aid in a punch bowl, add pineapple juice. Just before serving add ginger ale and sherbet by spoonfuls.

Note: For red punch use raspberry kool-aid and sherbet.


Preparation time: 15 minutes. Cooking time: 15 minutes. Serves: 2.
Vegetable cooking spray

1 cup cubed boiled potatoes

1/2 cup diced boiled onions
1 cup fat-free egg substitute

2 tsp dried dill weed

Coat a small frying pan with vegetable cooking spray. Sauté potatoes and onions until golden brown. Shake the egg substitute with dill weed and pour over potatoes and onions; cover. Cook on low heat until set.

Note: Cut omelet in half and place on warm serving plates. Serve with tomato and cucumber slices sprinkled with pepper and whole wheat toast or with fresh salsa.

Preparation time: 10 minutes. Cooking time: 45 minutes.
Standing time: 5 minutes. Serves: 12.

1 cup brown sugar

1/2 cup butter, melted

3 tsp ground cinnamon (divided)

3 Granny Smith apples, peeled,
cored and thinly sliced

1/2 cup dried cranberries/raisins

1 loaf Italian or French bread,
cut into 1-inch slices
6 large eggs

1-1/2 cups milk

1 Tbsp pure vanilla extract

In a 13 x 9-inch baking dish combine brown sugar, butter and 1 tsp cinnamon. Add apples and cranberries, toss and coat well. Spread apple mixture evenly over bottom of baking dish and arrange slices of bread on top. Mix eggs, milk, vanilla, and remaining 2 tsp of cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.

Before cooking preheat oven to 375°F. Cover with aluminum foil and bake 40 minutes. Uncover and bake 5 minutes more. Remove from oven; let stand 5 minutes before serving. Serve warm.

Preparation time: 10 minutes. Serves: 6 – 8.
1 (10.5 oz) goat cheese log

1/2 cup roasted, salted, sunflower seeds

1/3 cup honey

Garnish: 1 pt. fresh raspberries, blackberries
or blueberries and fresh mint leaves

Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including ends. Arrange cheese on a serving platter with any remain sunflower seeds. Drizzle with honey. Garnish: Sprinkle with berries. Serve immediately with assorted crackers.


Preparation time: 10 minutes. Cooking time: 15 minutes. Serves: 4.
1-1/2 lbs pork tenderloin, cut in 1-inch slices

Salt and pepper

Butter and olive oil

4 Tbsp soy sauce

1 cup whipping cream

1/2 cup brandy

Fry tenderloin slices in a little butter and oil about 5 minutes on each side. Add a little salt, pepper, soy sauce and cream. Sauté another minute or so, then add brandy.

So easy and so very delicious!

Note: Serve with Potatoes Au Gratin and Paprika-Buttered Broccoli

Preparation time: 10 minutes. Cooking time: 5 minutes. Serves: 4.
1 qt. Strawberries with stems, washed

Sauce: 2 Tbsp butter

1 (6 oz) pkg semi-sweet chocolate morsels

1 tsp vanilla or orange extract

1 (14 oz) can Eagle Brand Sweetened Condensed Milk

Arrange strawberries on plate with a doily. Place sauce ingredients in top of double boiler and stir until blended. Serve sauce in a bowl over hot water and let guests hand dip the strawberries – lots of fun and delicious!

Note: The sauce can be put in a microwavable dish; heat until blended, but very carefully!

Note: IF, there is any sauce left over, freeze and re-use as fudge sauce for ice cream.

Please send me your suggestions of what you would like me to write about and please send any special easy recipes that you may like to share Jan@allatsea.net.

Happy cooking … Jan

Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreinc.com email CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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