Just a fair warning: I could not stop eating either of these delicious things. The pork was FANTASTIC….and I’ve never even cooked it before. And the peanut butter balls were just beyond anything. I’ve eaten way more than a serving size. I got both of these recipes out of this months Cook’s Country Magazine.
Prosciutto-Wrapped Pork Tenderloin with Herb Pan Sauce (30-minute meal)
2 (12-ounce) pork tenderloins, trimmed (these usually come two to a pack anyways)
salt and pepper
6 ounces thinly sliced prosciutto
2 tablespoons vegetable oil
1 tablespoon flour
2 garlic cloves, minced
2 teaspoons minced fresh thyme
1 1/4 cups chicken broth
1/4 cup lemon juice (2 lemons)
3 tablespoons minced fresh chives (I omitted this since I forgot to pick it up at the store)
1. Adjust over rack to middle position and heat oven to 450 degrees. Pat tenderloins dry with paper towels and season with pepper. Wrap each tenderloin with prosciutto.
2. Heat 1 tablespoon oil in 12 inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer meat to wire rack set in foil-lined rimmed baking sheet. Bake until meat registers 145 degrees, 15 to 18 minutes. (This took me 18 minutes.)
3. Meanwhile, heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add flour, garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute. Stir in broth and lemon juice and cook, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, add chives. Season with salt and pepper to taste. Slice pork and serve with sauce.
Buckeyes (Makes 4 dozen pieces)
2 1/2 tablespoons white chocolate chips
2 3/4 cups creamy peanut butter (don’t use natural peanut butter for this recipe)
4 tablespoons unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups semisweet chocolate chips
1. Line rimmed baking sheet with parchment paper. Microwave white chocolate chips in bowl on 50% power, stirring occasionally, until melted, about 1 minute. Let cool for 5 minutes. Using stand mixer with paddle attachment, beat peanut butter, melted white chocolate, butter, sugar, vanilla and salt on medium-high speed until just combined, about 1 minute. Roll dough into 1 1/4 inch balls and place on prepared baking sheet. Freeze until firm, about 30 minutes.
2. Microwave semisweet chocolate chips in bowl on 50% power, stirring occasionally until melted, about 2 minutes. Using toothpick, dip chilled balls in chocolate, leaving top quarter of balls uncovered. Return balls to prepared sheet and refrigerate until chocolate is set, about an hour. Serve and eat way more than you think you should. 🙂 (These can be refrigerated for up to 1 week or frozen for up to 1 month…if they last that long.)