Two for the price of one

I'm trying to post up a few things before I start off my week of Hatch (starting tomorrow hopefully), just some things that I have sitting around in the archives of dishes that I want to post about. The first is a pork tenderloin that was part of the September 09 bon appetit, I have to admit, the temperatures and timing for cooking made me skeptical but this was one o the tastiest, most moist pieces of tenderloin I've made in a long time, plus (big bonus) there were enough left overs to pull together into a really yummy hatch chile taco dish!

Ingredients

1 cup pineapple juice, divided
3/4 cup sugar
2 tablespoons coarsely chopped seeded red jalapeño chiles
3/4 teaspoon ground allspice
2 tablespoons fresh lime juice
2 3/4-pound pork tenderloins
Chopped fresh cilantro

Preparation

1. Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.
2. Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.


I can't recommend this enough, the tenderloin was delicious, I pulled this together on a week night and just served it with some roasted Yukon gold potatoes.










My second (completely unrelated) recipe of the day is sinfully delicious, a chocolate chip-cherry cookie bar! Inspired by a chocolate-chip oatmeal cookie with dried cherries that is listed in the same issue of bon appetit (on the same page no less!) this cookie bar was amazing if I do say so myself. I had dinner for the family at my house last night and served this as dessert, today it was augmented by my new favorite ice cream, HEB's Toasted Coconut, and is as tasty as ever.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/4 cups (6-oz. pkg.) Tart Cherries
2 cups (12-oz. pkg.) Semi-sweet Chocolate Chips

Preparation

1. Preheat oven to 375° F.

2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and cherries.

3. Grease a 9 x 13 pan. Spread dough into pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.




Make a pan of these tonight and watch them disappear!!