Pork Tenderloin in Orange and Saffron Sauce

An almost-classic that is easy to prepare: Pork tenderloin in a flavorful orange sauce with a bit of saffron added. The sauce gets is flavor from orange peel and orange juice. The pork fillet slices and the sauce go best with pasta, but you can also serve them with rice.

Ingredients

• 1 pork tenderloin
• 2 tbsp olive oil
• ½ small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 orange
• ½ cup / 120ml dry white wine
• ½ cup / 120ml sour cream
• ¼ tsp salt or to taste
• 1 tbsp Triple Sec (optional)
• 1/8 tsp saffron
• salt and black pepper to taste

Preparation

1. Trim pork tenderloin. Fold over thin end so that the meat is of equal thickness along its length. Attach with twine or skewers. Season the meat with black pepper.
2. Set heavy pan over medium to high heat. Add vegetable oil. Cook tenderloin from all sides until well browned. Remove from pan, set aside.
3. Reduce heat. Add chopped onion, cook until soft and translucent.
4. In the meanwhile use a vegetable peeler to cut off very thin slices of orange peel (only the thin orange-colored layer, avoid the white pith).
5. Add orange peel and garlic to the pan. Cook for 1-2 minutes, do not brown the garlic.
6. Add white wine and salt. Return tenderloin to the pan and cover partially.
7. Cook meat over medium heat until it has almost reached the desired degree of doneness (ca. 10-15 minutes). I cook the meat so that it is still very slightly pink in the center.
8. Remove from pan, wrap in aluminum foil and keep warm (e.g. wrap in a blanket) while preparing the sauce.
9. Remove orange peel slices from pan and cut into fine strips to use as garnish. Squeeze the orange and add the juice. Add the triple sec and saffron.
10. Reduce until only a small amount of liquid is left. Reduce heat, stir in sour cream. Adjust seasoning with salt and pepper.
11. Unwrap meat, remove skewers or twine and add the liquid that has collected in the aluminum wrap to the sauce. Slice the meat, serve with the sauce, garnish with the orange peel strips

Yields ca. 4 servings

Preparation time ca. 45 minutes.

BLUEBERRY CUSTARD

The soft, warm texture of the custard is something gentle for the waking tummy and tongue. It only takes a few minutes to prepare -- great for dessert, too! Drizzle with hot jam or maple syrup. In the summer, garnish with fresh raspberries and mint from the garden! "

Makes 1 - 9x13 inch baking dish

MEATBALLS AVGOLEMONO (with egg and lemon sauce)

Ingredients:

• 1 lb of ground beef
• 1/2 lb butter or margarine
• 1/4 lb rice
• 1 egg
• 1 onion, finely chopped, parsley, salt, pepper For the sauce
  
• 2 eggs
• 2 lemons

Mix all the ingedients together, and mould into round 1 inch / 2.5cm balls. Put some water in a pot, place the butter and balls in it carefully. Let them cook for about 20 minutes and then let cool. In a separate bowl, beat the eggs with a mixer and slowly, while beating, add the lemon juice ensuring that the sauce doesn't curdle. With a ladle, take some of the juice from the meatball pot, add to the sauce, all the time mixing. Keep doing this until all the juice has been mixed in the sauce. Empty all the sauce on top of the meatballs and serve with some sprinkled parsley.

Corn Bread with Fresh Tomatoes and Mozzarella

Prep Time: 10 minutes

Cook Time: 22 minutes

Ingredients:

• 1-1/2 cup plus 1 Tablespoon unbleached all purpose flour
• 1/2 cup yellow cornmeal
• 2 Tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (about 4 ounces) mozzarella cheese, cut into 1/2-inch cubes
• 1 cup chilled buttermilk
• 2 large eggs
• 1/4 cup olive oil
• 1/4 cup chopped fresh Italian parsley
• 2/3 cup (about 4 ounces) diced seeded plum tomatoes

Preparation:

Position rack in bottom third of oven and preheat to 400 degrees F. Butter 9 x 9 x 2-inch baking pan.

Whisk 1-1/2 cups flour, cornmeal, sugar, baking powder, salt and baking soda in large bowl to blend well.

Combine mozzarella cubes and remaining 1 tablespoon flour in small bowl; toss to coat.

Whisk buttermilk, eggs, olive oil and chopped Italian parsley in medium bowl to blend. Add buttermilk mixture to flour mixture and stir just to combine (do not overmix). Sprinkle mozzarella cubes and diced tomatoes over batter; stir gently just to distribute evenly.

Transfer batter to prepared pan. Bake corn bread until beginning to brown on top and tester inserted into center comes out clean, about 22 minutes. Transfer pan to rack. Cool bread 15 minutes. Cut into squares or wedges and serve warm.

Yield: 8 to 10 servings