I have to say....It is so good to be back! I love being able to catch up with you all. As much as I love to blog...I LOVE reading your blogs even more! It is something that I have been doing now for years and really feel like I have to at very least read one every few days. This morning was a tough one. I was running around the house trying to get ready in time and I was a mess. I rarely have any issues with getting out of the house and to work on time....this morning was the exception. It seemed like if it wasn't one thing, it was another. I didn't lay my clothes out the night before and I think that is what started it all. Do you pick your clothes out for work the night before? I never had this habit until I worked in a business environment. When I got hired for my position and found that business attire was a must I wanted to take the guess work out of my morning routine. I would find myself standing in front of my closet staring into the clothing void. One night I just picked out what I wanted to wear the next day in two seconds flat and right then I knew...my mornings would never be the same. If I pick out what I want to wear the night before all I do it just throw them on and run out the door. Try it next time if you find yourself in a morning rut!
After finally getting out of the house I jumped in the car and off I went! When I arrived at work I got caught up on all the things that I left for myself yesterday. I day dreamed most of the day. Have you ever been productive but juts not really there? Thinking about other things but still managing to get things done? Story of my life! I was thinking about dinner that I made the night before. I have to say, it was one of my best! I used a few products that blew my mind. I love it when that happens! I found out about some health benefits from a little friend...
I read that cherries are just the latest proof of the health benefits of going for color when choosing produce. The brighter/darker/richer/more intense the color, the better something is for you. Spinach, blueberries, broccoli, raspberries… all contain loads of nutrients. They also contain powerful cancer-fighting, heart-protecting or fat-reducing properties. And it’s not just a coincidence. According to the article Carolyn sent from The American Association for the Advancement of Science’s EurekAlert! [how's that for a cool name for an online global news service about science?], studies suggest that these “colorful plant compounds may be responsible for cherries’ anti-inflammatory properties and other health benefits.”
The EurekAlert! story reports that according to a study by the University of Michigan, “New research continues to link tart cherries, one of today’s hottest ‘Super Fruits,’ to lowering risk factors for heart disease.” The study, presented in Chicago this week at the American Dietetic Association annual meeting, found that, in addition to lowering cholesterol and reducing inflammation, “a cherry-enriched diet lowered body weight and fat—major risk factors for heart disease.” Most exciting, it significantly reduced hidden or deep-belly fat, known to be a risk factor for cardiovascular disease and type 2 diabetes.
Tart cherries get their bright red color from powerful antioxidants known as anthocyanins. Research suggests these red compounds can also ease the pain of arthritis and gout.
As their name implies, tart cherries deliver an almost puckery punch when eaten raw [although after the first bite or two, they're an addictive snack]. When cooked, their tartness is toned down, and they add a lively sweet/tart tang to savory dishes. After seeing that another blogger was on the cherry train I decided that I would hop on too and make a recipe that looked to die for! I used Traverse Bay Farms
dried cherry's for this dish and OH MY! They were oh so goooood! Dried Tart Cherries are always delicious as a snack or mixed with nuts for party treats. But did you know that they are also a great source of antioxidants? Cherries not only taste great, but they're good for your body in many different ways! I have been taking the tart cherry joint capsules and they have been helping me tremendously! I love this product more than anything and I will be buying some as soon as I run out. I told you on a earlier post that I would update you more on it once I had been on it for a few weeks....Well, I love it! If you have any joint pain...you need this product. Ok, so on to the recipe!
Tart cherries get their bright red color from powerful antioxidants known as anthocyanins. Research suggests these red compounds can also ease the pain of arthritis and gout.
As their name implies, tart cherries deliver an almost puckery punch when eaten raw [although after the first bite or two, they're an addictive snack]. When cooked, their tartness is toned down, and they add a lively sweet/tart tang to savory dishes. After seeing that another blogger was on the cherry train I decided that I would hop on too and make a recipe that looked to die for! I used Traverse Bay Farms
dried cherry's for this dish and OH MY! They were oh so goooood! Dried Tart Cherries are always delicious as a snack or mixed with nuts for party treats. But did you know that they are also a great source of antioxidants? Cherries not only taste great, but they're good for your body in many different ways! I have been taking the tart cherry joint capsules and they have been helping me tremendously! I love this product more than anything and I will be buying some as soon as I run out. I told you on a earlier post that I would update you more on it once I had been on it for a few weeks....Well, I love it! If you have any joint pain...you need this product. Ok, so on to the recipe! Roast Pork Tenderloin with Tart Cherries Serves 4 to 6
1-1/2-pound pork tenderloin [or 2 1-pound tenderloins] salt and freshly ground black pepper to taste 1/2 tablespoon fresh rosemary needles, plus 2 sprigs [see Kitchen Notes] 2 tablespoons olive oil 1 medium yellow onion, chopped 1 large clove garlic, finely chopped 1/2 cup low-sodium chicken broth 1/2 cup apple cider [or 1/2 cup dry white wine] 1 cup dried tart cherries.
Preheat oven to 375ºF. Pat pork tenderloin dry and season generously with salt and pepper. Sprinkle with rosemary needles. If necessary, cut tenderloin into 2 pieces to fit in large ovenproof skillet. Pork tenderloins often are separate pieces of meat formed together; their favorite pastime is coming apart when you handle them for cooking, so I tied the one I cooked in a few places with kitchen string.
Heat the aforementioned ovenproof skillet [which should also have a lid] over a high flame. Add oil and brown tenderloin[s] on all sides, about 6 to 8 minutes total. Transfer meat to a plate and reduce heat under the skillet. Sauté onion until tender, 3 to 5 minutes. Add garlic and cook until fragrant, 45 seconds or so. Add broth, cider and cherries to skillet, stirring to combine.
Return meat to skillet, turning to coat with broth mixture. Cover skillet and transfer to oven. Roast tenderloin until just cooked through, about 15 to 20 minutes. An instant read thermometer inserted into the thickest part should register 150-160ºF. With most pork produced in the United States, a little pink inside is okay. Transfer meat to platter or cutting board and tent with foil. Let it rest for 10 minutes. Slice into medallions and serve, with cherry sauce spooned over them.
Heat the aforementioned ovenproof skillet [which should also have a lid] over a high flame. Add oil and brown tenderloin[s] on all sides, about 6 to 8 minutes total. Transfer meat to a plate and reduce heat under the skillet. Sauté onion until tender, 3 to 5 minutes. Add garlic and cook until fragrant, 45 seconds or so. Add broth, cider and cherries to skillet, stirring to combine.
Return meat to skillet, turning to coat with broth mixture. Cover skillet and transfer to oven. Roast tenderloin until just cooked through, about 15 to 20 minutes. An instant read thermometer inserted into the thickest part should register 150-160ºF. With most pork produced in the United States, a little pink inside is okay. Transfer meat to platter or cutting board and tent with foil. Let it rest for 10 minutes. Slice into medallions and serve, with cherry sauce spooned over them.
I decided that since I had two cherry products from Traverse Bay farms I would use the BBQ sauce that I got as well! If you are looking for something truly unique, you have to try their red raspberry BBQ sauce. Enjoy an amazing culinary experience with every bite of their red raspberry BBQ sauce.
I wanted to make sure though you got the original recipe that I saw so I didn't add the BBQ to the recipe. After I did all the steps above I used a brush and brushed the BBQ sauce on top of the pork and let it simmer for about 10 minutes until cooked. What did it look like? 
This is before the sauce...After, was another story!
This is before the sauce...After, was another story! 
Holy Yum! I this BBQ sauce could be used for so many things. I would use it as a dipping sauce, a marinade or a mix. Seriously, delicious!
If you are looking for food with amazing benefits and great taste to boot go to their site please!
This site has so many wonderful healthy products! Please check them out. I love that they have a monthly delivery option as well! I give them a 10! I have tried many products from them and every one that I have tried has been fantastic!
Now that I told you about the dinner that I have been day dreaming about it is now time for me to eat some left overs! :)
Hope you enjoy your day! Let me know if you try this recipe or any of these products!
See ya tomorrow!
-Heather
