But I did get some new toys for Christmas. One was a food processor and another was a Creme brulee set with a torch. I decided to play with my new toys today and used them to make dinner.
Pork Tenderloin with Bourbon Plum sauce
Garlic-Truffle Smashed Potatoes
Orange-Ginger Creme Brulee
Would you like to join me for Dinner?
Roasted Pork with Bourbon Plum Sauce
15 dried plums
1 1/2 cups beef broth
1 pork tenderloin roast
1/2 cup Dijon Mustard
2/3 cup brown sugar
1TBS brown sugar
1/3 cup bourbon
1 tsp dried sage
1 1/2 tsp dried thyme
Salt and Pepper to taste
In a small saucepan bring broth to a simmer and drop in plums let stand for aprox 30 mins. Trim roast if necessary, Rinse and Pat dry. Spread mustard all over roast then roll in brown sugar till well coated. Heat Oil in Dutch Oven. Brown Pork on all sides over medium heat. Strain off 1/2 cup of liquid from prunes and add to pan. Bring to a boil. Cover pan and bake at 350 degrees for 30 mins.
Remove from Oven and turn Roast over. Sprinkle sage and thyme over roast, Salt and Pepper to taste. Place Plums around roast. Return to oven and bake uncovered aprox 20 mins or until meat thermometer reaches 155 degrees.
Remove from oven. Place roast on platter and tent with foil. Allow to rest for 15-20 mins. Place prunes and liquid in food processor and Puree. Slice Roast on diagonal and spoon puree over top of roast.
I found a recipe for Low fat Creme brulee and tweaked the flavors to give it a little added interest. Let me tell you the aroma of the ginger, orange and vanilla bean heating in the milk makes you want to stop and drink it right there!
Low- Fat Orange-Ginger Creme Brulee
1/2 cup skim milk
1 Tbs cornstarch
12 oz can fat free evaporated milk
1/2 cup sugar
3/4 cup fat free half and half
4 egg yolks
1 vanilla bean
1tsp freshly grated ginger
2 tsp Grand Manier (or other orange liqueur)
3 Tbs sugar for topping
Preheat oven to 350 degrees. Place six 1 cup ramekins or custard cups in a large pan (I used my the bottom of my broiler pan).
When ready to serve, sprinkle 1 - 2 teaspoons of sugar on top of each ramekin. Using a small butane-fuel torch, heat sugar until it caramelizes and turns light brown. If you do not have torch place ramekins under broiler for a few mins watching carefully that sugar does not burn