Cajun Honey Butter Garlic Pork Tenderloin

9 After this I looked, and behold, a great multitude that no one could number, from every nation, from all tribes and peoples and languages, standing before the throne and before the Lamb, clothed in white robes, with palm branches in their hands,

10 and crying out with a loud voice, "Salvation belongs to our God who sits on the throne, and to the Lamb!"

11 And all the angels were standing around the throne and around the elders and the four living creatures, and they fell on their faces before the throne and worshiped God,

12 saying, "Amen! Blessing and glory and wisdom and thanksgiving and honor and power and might be to our God forever and ever! Amen." - Revelation 7:9-12

1 1/2 lb. Plain Pork Tenderloin 

1/2 t Cracked black pepper

2 t Cajun seasoning

1/2 t Smoked salt 

1 T Honey 

1 T Butter

1 T clarified butter

1 t Balsamic glaze, I got mine at Aldi

1 t roasted Garlic

In a plate, put the Cajun seasoning, salt and pepper. 

Roll the Tenderloin in the seasoning.

Add both butters, glaze, honey and garlic to a Dutch oven, heat and sear Tenderloin on both sides.

Add 1/2 c water, cover, cook preheated 375 degree for 20 minutes.

Take out of oven, put on cutting board, cover with foil and let rest 5 minutes.

Spoon drippings over cut Tenderloin.

Gruyere Chops for Two

I am coming soon. Hold fast what you have, so that no one may seize your crown. - Revelation 3:11

2 bone in thick pork chops

Season and sear in a splash of olive oil/clarified butter

After searing put under broiler for 5 minutes on each side.

Turn off oven.

Add grated Gruyere to each chop.

Cover, internal temp should be 145 degrees.

Make sauce and put a few T on each chop.

Sauce

1 T Olive Oil/clarified butter

1 1/4 inch link Cajun sausage, diced ( I used Andouille)

1/2 c Button Mushrooms, Sliced

1 leek, sliced

1 roasted garlic clove, mashed

1/4 c sweet Marsala 

(4 ounces) Chicken Broth

1 T cornstarch in 1/4 c water

Heat olive oil in a pan. Add the mushrooms, roasted garlic, leeks and Cajun sausage, cooking until mushrooms are browned. Remove from pan and set aside. Add the Marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains. Place the cornstarch in a small bowl with a little water. Then, add the cornstarch mixture to the pan to thicken. Return the mushroom mixture to the pan.

If you have excess sauce save for shrimp and grits.

Quick and Easy Hoisin Garlic Shrimp

By this my Father is glorified, that you bear much fruit and so prove to be my disciples. - John 15:8

10 jumbo red Shrimp

1 Leek
4 large button mushrooms, sliced

1 c Cabbage, thick shredded 

1 t roasted Garlic 

1/4 c Hoisin Garlic sauce, Soy Vay

Splash of Olive oil for stir frying

In the heated oil, stir fry veggies, then add shrimp. 

When shrimp are tender, add sauce.

Serve over sticky rice or thin noodles.

Chicken Piccata

Is not my word like fire, declares the LORD, and like a hammer that breaks the rock in pieces? - Jeremiah 23:29

2 Chicken breast, slice into half and pound thin, squirt a little lemon juice over pieces. 

Dredge in Italian Bread crumbs.

Light Salt, pepper and Smoked paprika each piece. 

Heat 1/4 c of Olive Oil and clarified butter mixture  for sautéing.

Remove chicken to plate.

Use same skillet to make sauce.

Sauce

1/4 c Sauvignon Blanc

2 T Lemon juice

1/8 c Heavy Cream 

1/4 c chicken stock

1/8 c Parmesan

1 t sugar

2 T Limoncello 

1 t rinsed capers

Place wine in skillet and heat.

Add stock, juice, cream, sugar, capers, Limoncello and cheese.

Reduce a little and add chicken back in.

After it's all heated add pasta.

2 c Cooked pasta, Angel Hair, set aside

My Take on America's Test Kitchen Instant Pot Roast

Jesus said to him, "I am the way, and the truth, and the life. No one comes to the Father except through me. - John 14:6

4 lb chuck roast, pull apart to make 2 bundles, tie, season with smoked salt and pepper

2 T butter

1 onion, sliced thick 

1 carrot, sliced thick 

1 celery, sliced thick 

3 Button mushrooms, sliced thick

1/4 t baking soda

Cook 5 minutes.

De-glaze with 1 c beef broth.

2 t soy sauce

2 bay leaves

Put roast, veggies and button in and sauté to brown then bring up pressure and cook for 55 minutes and release pressure.

Remove to cutting board and cover with foil to rest for 10 minutes.

Remove bay leaves.

Transfer 2 c of drippings to pot.

Add 1 T Cabernet Sauvignon , 2 T flour and bring to boil,reduce.

Serve gravy over roast slices.

I also served the gravy over sticky rice.

Such a beefy taste, yum!!