Tag Archives: Jessica Merchant

Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes

Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes

  • Servings: 2-4
  • Difficulty: easy
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Honey Glazed Roasted Pork Tenderloin with Grapes and Potatoes

As I mentioned on an earlier post. Jill ordered me a new cookbook by Jessica Merchant titled “Seriously Delish”. Really like it. Her recipes and ideas are quirky, smart and creative. She doesn’t come across pretentious but approach-ably adventurous. So many of these recipes have me thinking she put “what” with “what”?

When I saw this one, I must admit it was a head scratch er. Grapes? Really? Doesn’t sound like a likely combo nor overwhelming appetizing but I am going in guns blazing. I plan on adding some little red potatoes in the mix so that I don’t have to make a side dish.

Result: Pretty darn good. The wine and toasted sesame oil tied it all together. I did pull back on the amount of sesame oil because it is really strong stuff and I don’t like too much of it because it can dominate a dish. The wine with the grapes and honey were clever and melded well. I was concerned with the grapes because I am not a big cooked fruit guy outside of pies. They were like sweet tomatoes. Very unique dish.
Pork Tenderloin (trimmed)
1 red onion
2 cups of red grapes
2 cups of small red potatoes
½ cup Red wine
½ cup of Chicken Stock
2 tbs of local honey
2 tbs of Toasted Sesame oil
Grapeseed oil for searing (any high heat, flavorless oil)
Kosher Salt and Pepper to taste

1. Boil some salty water and soften your potatoes. I added these to her original so if you prefer to just go with tenderloin and grapes you can obviously skip this step.

2. Cut your onion, wash your grapes, remove potatoes from pot and whisk your sesame oil and honey together. Now on to cooking the meat.

3. Large cast iron skillet on medium high heat with some Grapeseed oil or any other high smoke point oils. Preheat your oven to 400 while your pan heats up. Lightly salt and Pepper your pork loin and sear it on all sides until a crust develops. IMG_8945

4. When your loin is crusted, turn off the heat and add your grapes, onions (optional potatoes) along with the chicken stock and red wine. Stir and then glaze your loin with the honey/sesame mixture and roast it in the oven for about 45mins or until done (170 degree internal temp per FDA)



Chicken Pita with Jalapeno Feta and Tzatziki Sauce

Chicken Pita with Jalapeno Feta and Tzatziki Sauce

  • Servings: 2-3
  • Difficulty: easy
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Chicken Pita with Jalapeno Feta and Tzatziki
Jill bought me a new cookbook this weekend, Jessica Merchant ‘s Seriously Delish. Looks really good and she has a good point of view. She started out as a blogger and makes interesting but approachable food. www.howsweeteats.com . I am going to give a few a try this week. IMG_8927

Verdict in… great meal. It’s an cacophony of flavors. The chicken… mine turned out perfectly and by roasting the breasts in the marinade it concentrated the lemon into a really sweet and tangy flavor. I sliced the breast and put it back in the pan while I built my pita.

The jalapeno feta is great salty and spicy. Could make a great start to a dip by adding some extra cream cheese and jalapenos. The Tzatiki sauce tied it all together. The creamy cool cucumber and dill gave the chicken and jalapeno feta the hug they deserved. Opa!

Chicken Marinade
2 chicken breasts
2 lemons juiced
2 cloves of garlic minced
2 tbs of fresh minced Dill
¼ olive oil
1 tbs of Red Wine Vinegar
1 tbs of Honey
Kosher Salt and Pepper

Tzatziki Sauce

1 cup of Greek yogurt
1 cucumber diced
1 garlic clove minced
1 tbs of Dill
1 tbs of olive oil
1 tbs of honey
Jalapeno Feta
2 jalapenos
8 oz of Feta Cheese
2 tbs of Cream Cheese
1 head of roasted garlic
½ lemon juiced
Kosher salt and Pepper to taste

1. Marinate chicken overnight

2. Make the Tzatziki by combing the ingredients and stirring until well combined.

3. Roast a head of garlic by cutting off the top, top of olive oil and salt. Wrap in foil. Also put your jalapenos on foil and place in the oven at 350 for about 45mins. Put your jalapenos in bowl and cover with plastic to let them steam so that the waxy skin can be easily removed. Remove the seeds.

4. I like to roast my chicken so did it along with my garlic. 350 for about 45mins. Glass baking dish and I use all the marinade too.IMG_8931

5. Remove and cool. Make your Jalapeno Feta by combining in food processor until smooth.

6. Warm your pitas and cut the top off so you can stuff it with the cut chicken and sauces. You can add lettuce, red onion, olives, or cucumbers.