1. Preheat oven to 375º. Spray a 13”x9” baking dish with non-stick cooking spray.
2. Add Butter EVOO to a large skillet and heat over medium-high heat.
3. Pat tenderloins dry and salt and pepper, add to skillet. Cook until browned on all sides, turning occasionally.
4. Add pork to prepared baking dish and brush liberally with Cinnamon Pear Balsamic. Sprinkle with the chopped sage and thyme.
5. Bake until internal temperature reaches 145º at the thickest part, about. 18-24 minutes. Cover with foil and let rest for 10 minutes before serving. Serve with pan juices.
** For an alternative twist, make this recipe on the grill. Wrapping the tenderloins in foil before heating. Serve with grilled pears which have been halved, brushed with Butter EVOO and grilled at same time as pork loin. Drizzle with Cinnamon Pear Balsamic before serving.
** Also try Roasted Brussels Spouts that have been roasted in Butter EVOO and drizzled with Cinnamon Pear Balsamic before serving.
1- Trim outer leaves and stems from brussels sprouts, and
discard. Bring a medium pot of water to a boil, and add a few
dashes of salt.
2- Prepare an ice-water bath. Add Brussels sprouts to boiling water
3- Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.
4- Heat 1/2 Tbsp. butter and 1/2 Tbsp. Ascolano EVOO in a large heavy skillet over medium-high heat. Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes.
5- Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.
6- Add remaining 1/2Tbsp. each butter and Ascolano EVOO
to the same pan over medium-low heat. Add onions, and cook,
tossing occasionally, until wilted and transparent (3 to 4 minutes.)
7- Add Fig Balsamic Vinegar, and stir to loosen
any brown bits on bottom of pan. Cook until balsamic vinegar is
reduced and the onions are glazed, about 30 seconds.
8- Add onions to brussels sprouts, and toss well. Serve
1. Pat scallops dry and season with salt and pepper, set aside. Wish together apple cider, fig balsamic, and honey. Set aside.
2. In a large sauté pan, sauté mushrooms and crumbled bacon in bacon drippings and 1 T Mushroom & Sage EVOO over medium heat for 2 minutes. Turn off heat but leave pan on stove.
3. Heat a cast iron skillet on stovetop. Add 1 T Mushroom & Sage EVOO. Add scallops and sear for 2 minutes per side, turning only once. Remove scallops from skillet and set aside.
4. Add cider mixture to cast iron skillet and scrape bottom to deglaze. Bring to a boil. Reduce heat and allow sauce to thicken. Return scallops to skillet to warm in sauce for 2 minutes.
5. While reheating scallops, turn heat back on under sauté pan with bacon and mushrooms. Add spinach to pan and toss gently to coat in oil. Cover for 1-2 minutes to wilt spinach. Remove from heat.
6. Divide spinach onto plates and place 3 scallops on each. Drizzle with cider and fig sauce. Serve immediately.