Simply Simplifying Getting Family Dinner to Your Table!

V1-2 Simply Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Pork Formal Tenderloin Bowtie with Pasta Reduced with Sausage Raspberry and Sauce a Green and Salad with Squash Home Basmati Made Rice Vinaigrette (for 2) (for 4) Pork Tenderloin Ingredients 1/2 Pound Pork Tenderloin Roast 1/2 Teaspoon Garlic Powder 1 Tablespoon Olive Oil (you provide) 1 Piece of Tinfoil 1 Sprig Rosemary Approximately 140 calories per normal serving *Ingredients make two generous servings. Reduced Raspberry Sauce Ingredients Squash Basmati Rice Ingredients 1/2 Cup Basmati Rice 1/4 Acorn Squash 1 Cup Chicken Broth 1 Pat of Butter Approximately 135 calories per normal serving *Ingredients make two generous servings. 1/4 Cup Red Wine Vinegar 1/2 Bay Leaf 1/4 Tablespoon Whole Peppercorns 1/2 Tablespoon Molasses 1/2 Clove Garlic 3 Ounces Fresh Raspberries 1 Tablespoon Butter Approximately 50 calories per normal serving *Ingredients make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org

V1-2 Formal Pork Tenderloin Bowtie Pasta with with Reduced Sausage Raspberry and a Green Sauce Salad and with Squash Home Made Basmati Vinaigrette Rice (for 2) (for 4) 1 2 First, combine 1/4 cup red wine vinegar, 1/2 bay leaf, 1/4 TBS whole peppercorns, 1/2 TBS molasses, and 1/2 smashed garlic clove in a small sauce pan over medium high heat. Using a whisk stir mixture. Once mixture is close to boiling, reduce heat to medium heat. Reduce liquid down to make our raspberry sauce. This should not be boiling but if you don t see it steaming, increase heat. In a medium sauce pan 3 with a lid, add 1 pat of 4 butter & squash. Sauté diced squash over medium high heat until lightly browned, about 5 minutes. Add 1 cup of chicken broth to pan with squash. Add 1/2 cup basmati rice, stir and bring to a boil. Once boiling, reduce heat to low, and cover with a lid. Set timer for 20 minutes. 5 6 Sprinkle half of the garlic powder on the piece of tinfoil, shiny side down. Using the tongs set the pork tenderloin half on the tinfoil. Sprinkle remaining garlic powder evenly over pork tenderloin. Add a sprig of rosemary to the top of the pork tenderloin. Wrap pork tenderloin in tinfoil, making a packet and sealing off both ends. Place in oven on a baking sheet. Set timer for 20 min. Don t overcook. Next, carefully cut out a quarter of the acorn squash and remove the inner seeds. Using a vegetable peeler, peel the outer peel off of this, much like you would a potato. Save the rest of the squash for another meal. Discard the peels. Dice the peeled squash quarter into pieces that are 1 X 1. Next, preheat oven to 375 degrees. Add 1 TBS olive oil to a pan over medium heat. Once olive oil is hot, sear every edge including the ends of the pork tenderloin until all sides are browned/seared, cover with a lid to avoid splatters and use tongs to position roast in pan. Continue to simmer the raspberry reduction sauce until the pork is about 10 minutes away from coming out or when the reduction is starting to thicken. Using a strainer or slotted spoon, strain the reduction, removing peppercorns and bay leaf, then discard both. Rinse raspberries and then add them to the strained reduction in pan and return to stove on medium high heat. Stir this all together with a whisk, breaking down the raspberries. Simmer until pork tenderloin is finished cooking. 7 Check the rice. If rice is tender remove from heat and keep warm until roast is done then add it to a serving bowl. When pork timer sounds check the pork. Insert a meat thermometer into the center of the meat to ensure that it is done (165 degree internal temperature). If you don t have a meat thermometer, open the tinfoil and cut into the center of the tenderloin and ensure juices are clear. Once pork tenderloin is fully cooked, remove from tinfoil and slice in 1/4 to 1/2 slices and add to serving tray. 8 The raspberry sauce should now be heated through, add 1 TBS butter to sauce and melt. Once melted, add to serving dish or pour over pork tenderloin slices on the platter, your choice. Serve with squash basmati rice and enjoy your Delicious Family Dinner!

V1-4 Simply Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Pork Formal Tenderloin Bowtie with Pasta Reduced with Sausage Raspberry and Sauce a Green and Salad with Squash Home Basmati Made Rice Vinaigrette (for 4) (for 4) Pork Tenderloin Ingredients 1 Pound Pork Tenderloin Roast 1 Teaspoon Garlic Powder 2 Tablespoons Olive Oil (you provide) 2 Pieces of Tinfoil 2 Sprigs Rosemary Approximately 140 calories per normal serving Reduced Raspberry Sauce Ingredients Squash Basmati Rice Ingredients 1 Cup Basmati Rice 1/2 Acorn Squash 1 (14.5 Ounce) Can Chicken Broth 2 Pats of Butter Approximately 135 calories per normal serving 1/2 Cup Red Wine Vinegar 1 Bay Leaf 1/2 Tablespoon Whole Peppercorns 1 Tablespoon Molasses 1 Clove Garlic 6 Ounces Fresh Raspberries 2 Tablespoons Butter Approximately 50 calories per normal serving Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org

V1-4 Formal Pork Tenderloin Bowtie Pasta with with Reduced Sausage Raspberry and a Green Sauce Salad and with Squash Home Made Basmati Vinaigrette Rice (for 4) (for 4) 1 2 First, combine 1/2 cup red wine vinegar, 1 bay leaf, 1/2 TBS whole peppercorns, 1 TBS molasses, and 1 smashed garlic clove in a small sauce pan over medium high heat. Using a whisk stir mixture. Once mixture is close to boiling, reduce heat to medium heat. Reduce liquid down to make our raspberry sauce. This should not be boiling but if you don t see it steaming, increase heat. In a medium sauce pan 3 with a lid, add 2 pats of 4 butter & squash. Sauté diced squash over medium high heat until lightly browned, about 5 minutes. Add 1 (14.5 oz) can of chicken broth to pan with squash. Add 1 cup basmati rice, stir and bring to a boil. Once boiling, reduce heat to low, and cover with a lid. Set timer for 20 minutes. 5 6 Sprinkle half of the garlic powder on the tinfoil pieces, shiny side down. Using the tongs set one pork tenderloin half on each piece of tinfoil. Sprinkle remaining garlic powder evenly over pork tenderloin halves. Add a sprig of rosemary to the top of each pork tenderloin piece. Wrap pork tenderloins in tinfoil, making a packet and sealing off both ends. Place in oven on a baking sheet. Set timer for 20 min. Don t overcook. Next, carefully cut the acorn squash in half and remove the inner seeds. Using a vegetable peeler, peel the outer peel off of one half of the squash, much like you would a potato. Save the other half of the squash for another meal. Discard the peels. Dice the peeled squash into pieces that are 1 X 1. Next, preheat oven to 375 degrees. Cut the pork tenderloin in half as shown. Add 2 TBS olive oil to a pan over medium heat. Once olive oil is hot, sear every edge including the ends of the pork tenderloin until all sides are browned/seared, cover with a lid to avoid splatters and use tongs to position roast in pan. Continue to simmer the raspberry reduction sauce until the pork is about 10 minutes away from coming out or when the reduction is starting to thicken. Using a strainer or slotted spoon, strain the reduction, removing peppercorns and bay leaf, then discard both. Rinse raspberries and then add them to the strained reduction in pan and return to stove on medium high heat. Stir this all together with a whisk, breaking down the raspberries. Simmer until pork tenderloin is finished cooking. 7 Check the rice. If rice is tender remove from heat and keep warm until roast is done then add it to a serving bowl. When pork timer sounds check the pork. Insert a meat thermometer into the center of the meat to ensure that it is done (165 degree internal temperature). If you don t have a meat thermometer, open the tinfoil and cut into the center of the tenderloin and ensure juices are clear. Once pork tenderloin is fully cooked, remove from tinfoil and slice in 1/4 to 1/2 slices and add to serving tray. 8 The raspberry sauce should now be heated through, add 2 TBS butter to sauce and melt. Once melted, add to serving dish or pour over pork tenderloin slices on the platter, your choice. Serve with squash basmati rice and enjoy your Delicious Family Dinner!

V1-6 Simply Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Pork Formal Tenderloin Bowtie with Pasta Reduced with Sausage Raspberry and Sauce a Green and Salad with Squash Home Basmati Made Rice Vinaigrette (for 6) (for 4) Pork Tenderloin Ingredients 1 1/2 Pounds Pork Tenderloin Roast 1 1/2 Teaspoons Garlic Powder 3 Tablespoons Olive Oil (you provide) 3 Pieces of Tinfoil 3 Sprigs Rosemary Approximately 140 calories per normal serving Reduced Raspberry Sauce Ingredients Squash Basmati Rice Ingredients 1 1/2 Cups Basmati Rice 3/4 Acorn Squash 3 Cups Chicken Broth 3 Pats of Butter Approximately 135 calories per normal serving 3/4 Cup Red Wine Vinegar 1 1/2 Bay Leaves 3/4 Tablespoon Whole Peppercorns 1 1/2 Tablespoons Molasses 1 1/2 Cloves Garlic 9 Ounces Fresh Raspberries 3 Tablespoons Butter Approximately 50 calories per normal serving Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org

V1-6 Formal Pork Tenderloin Bowtie Pasta with with Reduced Sausage Raspberry and a Green Sauce Salad and with Squash Home Made Basmati Vinaigrette Rice (for 6) (for 4) 1 2 First, combine 3/4 cup red wine vinegar, 1 1/2 bay leaves, 3/4 TBS whole peppercorns, 1 1/2 TBS molasses, and 1 1/2 smashed garlic cloves in a small sauce pan over medium high heat. Using a whisk stir mixture. Once mixture is close to boiling, reduce heat to medium heat. Reduce liquid down to make our raspberry sauce. This should not be boiling but if you don t see it steaming, increase heat. In a large sauce pan 3 with a lid, add 3 pats of 4 butter & squash. Sauté diced squash over medium high heat until lightly browned, about 5 minutes. Add 3 cups of chicken broth to pan with squash. Add 1 1/2 cups basmati rice, stir and bring to a boil. Once boiling, reduce heat to low, and cover with a lid. Set timer for 20 minutes. Next, carefully cut the acorn squash in half and remove the inner seeds. Using a vegetable peeler, peel the outer peel off of 3/4 of the squash, much like you would a potato. Save the other 1/4 of the squash for another meal. Discard the peels. Dice the peeled squash into pieces that are 1 X 1. Next, preheat oven to 375 degrees. Cut the larger pork tenderloin in half as shown. Add 3 TBS olive oil to a pan over medium heat. Once olive oil is hot, sear every edge of the 3 pork tenderloin pieces, including the ends until all sides are browned/seared, cover with a lid to avoid splatters and use tongs to position roasts in pan. 5 6 Sprinkle half of the garlic powder on the 3 tinfoil pieces, shiny side down. Using the tongs set one pork tenderloin half on each piece of tinfoil. Sprinkle remaining garlic powder evenly over pork tenderloin halves. Add a sprig of rosemary to the top of each pork tenderloin piece. Wrap pork tenderloins in tinfoil, making a packet and sealing off both ends. Place in oven on a baking sheet. Set timer for 20 min. Don t overcook. Continue to simmer the raspberry reduction sauce until the pork is about 10 minutes away from coming out or when the reduction is starting to thicken. Using a strainer or slotted spoon, strain the reduction, removing peppercorns and bay leaves, then discard both. Rinse raspberries and then add them to the strained reduction in pan and return to stove on medium high heat. Stir this all together with a whisk, breaking down the raspberries. Simmer until pork tenderloin is finished cooking. 7 Check the rice. If rice is tender remove from heat and keep warm until roast is done then add it to a serving bowl. When pork timer sounds check the pork. Insert a meat thermometer into the center of the meat to ensure that it is done (165 degree internal temperature). If you don t have a meat thermometer, open the tinfoil and cut into the center of the tenderloin and ensure juices are clear. Once pork tenderloin is fully cooked, remove from tinfoil and slice in 1/4 to 1/2 slices and add to serving tray. 8 The raspberry sauce should now be heated through, add 3 TBS butter to sauce and melt. Once melted, add to serving dish or pour over pork tenderloin slices on the platter, your choice. Serve with squash basmati rice and enjoy your Delicious Family Dinner!