Tuesday, February 14, 2012

A Berry Happy Valentine's Day

For Valentine's Day, I am making the following dinner for two:

Pork Tenderloin with Blackberry Sauce
Spinach Salad with Blackberries, Manchego, and Prosciutto
Uncle Ben's Long Grain & Wild Rice
Heart-shaped Poppy Seed Cookies (Transcendental Kitchen recipe from January)

Pork Tenderloin with Blackberry Sauce
1 pork tenderloin
Kosher salt
Coarse ground pepper
½ teaspoon dried thyme
¼ teaspoon ground allspice
2 tablespoons butter
1/3 cup red onion, minced
½ cup white wine
3 tablespoons blackberry fruit spread or seedless blackberry preserves
Preheat oven to 425.  Sprinkle tenderloins with salt, pepper, thyme, and allspice, and place in roasting pan.  Roast for 15-20 minutes until 150.  Cover meat with foil and prepare sauce while roast rests.
Melt butter in sauce pan over medium-high heat.  Add onion and sauté for 5 minutes.  Add wine and fruit spread and reduce by half.  Serve over pork tenderloins.

Spinach Salad with Blackberries, Manchego, and Prosciutto
4 thin slices of prosciutto
4 cups packed baby spinach leaves
6 ounces fresh blackberries
Dressing in a jar (Transcendental Kitchen recipe from January)
2 ounces Manchego cheese, thinly sliced with a vegetable peeler
Cut prosciutto crosswise into strips.  In a small pan over medium/high heat, stir prosciutto until crisp and browned, about 5 minutes.  Drain on paper towels.

In a large bowl, combine spinach, blackberries, and dressing to taste. Mix gently to coat. 

Top with prosciutto and Manchego

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