Leon’s choice

Ok, My dear husband is having way to much fun with this, so he has chosen a couple of recipes for this week....It will be interesting!!! Leon does not like raisins..... I am not telling him....lets see what happens =;)

Pork with Rhubarb Chutney page 136

cooking spray
one 1 1/4 lb pork tenderloin, trimmed of silverskin
salt and freshly black pepper to taste

Rhubarb Chutney
2 cups cored and chopped granny smith or McIntosh apples
1 cup chopped fresh or thawed frozen rhubarb stalks
2/3 cup apple juice
1/4 cup chopped shallots
1/4 cup golden or dark raisins
2 tablespoons brown sugar
2 tablespoons cider vinegar
2 teaspoons ground cumin

1 - preheat the oven to 400. coat a shallow roasting pan with cooking spray.
2 - Season the pork all over with salt and pepper. Place in the pan and roast until an instant-read thermometer inserted into the thickest part registers 160 F , 30 to 40 minutes. Remove from the oven and let rest for 10 minutes before cutting crosswise into 1/2 inch thick slices.

3 - Meanwhile, in medium saucepan over medium heat, combine the chutney ingredients, bring to a simmer, reduce the heat to medium-low, and let simmer until the apples break down and the chutney thickens, about 15 minutes. Serve the chutney over sliced pork.


Ok, Leon really likes Brussels sprouts and picked this recipe, I think that he is the only person that I know that do like them.

Roasted Brussels Sprouts with Sun-Dried Tomatoes page 245

cooking spray
3 cup fresh or thawed frozen Brussels sprouts, ends trimmed
1 cup diced oil-packed sun-dried tomatoes


1 - preheat the oven to 400 F. coat a large baking sheet wit cooking spray
2 - In a large bowl, combine the Brussels sprouts and sun-dried tomatoes. Toss to combine. Arrange the mixture on the prepared sheet in single layer and roast until the sprouts are tender and golden, 20 to 25 minutes.

Bom apetite

Ingrid