HOUSTON – Baked Peppered Pork Tenderloin with Pear Cinnamon Confit
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serves: 4-6
1.5-2lb pork tenderloin
2 Tbsp. Adams Reserve Peppercorn & Garlic Rub
1 jar Texas Brew Pear Cinnamon Confit
2 Tbsp. butter, unsalted
Preheat oven to 350*. Prepare an oven safe dish.
Season tenderloin with rub. Sear in melted butter on all sides, for approximately 1 minute per side over med-high heat, then transfer to dish.
Pour a small amount of the sauce over the meat and finish in oven for 15-20 minutes, or until meat reaches 145*. Serve more sauce on top or on the side.
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Pumpkin Maple Risotto
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Serves: 4
1 jar Robert's Reserve Pumpkin Maple Dip
2 cups Risotto Rice
4 cups broth-more if necessary
2 pieces bacon
1 Tbsp. Adams Reserve Rub of choice
1/4 cup mushrooms, chopped
Chop bacon into small pieces and stir fry until crispy. Drain most of the grease.
Add mushrooms and rice and stir fry for two minutes.
Add 1 cup of broth at a time, stirring every now and then, until evaporated. Repeat this for approximately 10 minutes into cook time.
Stir in sauce and seasoning for the remainder of the cook time...until rice is slightly tender and creamy.
Great as a side dish or main meal topped with shaved parmesan cheese!
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Grilled Pound Cake & Cantaloupe Preserves Trifle
Prep Time: 15-20 minutes
Cook Time: 5 minutes
Serves: 4-6
2 large boxes instant cheesecake flavored pudding
1 jar Better Than Good Cantaloupe Preserves
3 cups pound cake, sliced thickly
HEB Bakery Fresh Real Whipped Cream
1 cup candied pecans, chopped
Prepare instant pudding according to directions on package.
Grill cake slices over medium heat, for a minute or so on each side, then slice them into bite-sized pieces.
In single serve dishes, layer all ingredients.
Top with candied pecans and enjoy!