The blueberry sauce and dinner rolls where both equally delicious (maybe a slight preference towards the rolls :) The blueberry sauce called for pork tenderloins but in an effort to be frugal I pulled out chicken breasts. Also, to make clean-up super easy, I decided to line the muffin tine with cupcake wrappers. Mentally one may have thought they looked like muffins, but one bite reminded you of their yeasty-goodness.
- 1/3 cup Dijon mustard
- 2 tablespoons freshly ground black pepper
- 1 tablespoon fresh rosemary leaves, chopped
- 5 large garlic cloves, minced
- 2 pork tenderloins, about 1-pound each
In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Remove the plastic wrap from the tenderloins and place in roasting pan. Bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Slice and serve with blueberry sauce, below.
- 1/2 tablespoon olive oil
- 1 small onion, chopped
- 1 tsp chipotle in adobe sauce or minced jalapeño, optional
- 1-1/2 cup blueberries, fresh or frozen, thawed and drained
- 1/4 cup cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
Heat olive oil in a small saucepan over medium-high heat. Cook onion 3 minutes. Add blueberries, peppers, vinegar, sugar, thyme and 1/4 teaspoon each salt and pepper to saucepan; cook for 5 minutes or until thickened.
Recipe adapted from Mare’s Food & Fun
Double-Quick Dinner Rolls
- 1 1/4 cups whole wheat pastry flour
- 1 1/4 cups all-purpose flour
- 2 tbsp. sugar (white or brown)
- 1 tsp. salt
- 1 package regular or quick active yeast (1 pkg yeast = 2 1/4 tsp.)
- 1 cup very warm water
- 2 tbsp. oil
- 1 egg
Mix 1 1/4 cups of the flour, the sugar, salt, and yeast in large bowl. Add water, shortening, and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rest/rise in warm place about 30 minutes. (Mine didn’t rise much, but don’t worry about that.)
Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 15 minutes.
Heat oven to 400 degrees. Bake 15 to 20 minutes or until golden brown.