Pomegranate Pork Tenderloin


I had planned on making the pork tenderloin with apples, but when I saw that pomegranates were in the grocery store and not too expensive, I knew I needed to use one instead.

Pomegranate Pork Tenderloin
Source: A Cookaholic Wife Creation
Servings: 4
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    • 1 lb. pork tenderloin, fat trimmed
    • 1/4 cup pomegranate seeds
    • 1 cup pomegranate juice
    • 1 tbsp. balsamic vinegar
    • 1 tbsp. honey
    • 1 tbsp. thyme
    • 1/4 cup onion, diced 
    • salt and pepper
    • olive oil 

1. Cut the tenderloin into 1/2 inch slices and season with salt and pepper. 
2. Add olive oil to a large skillet and heat to medium-high. Sear the tenderloin for 2-3 minutes on each side.
3. Remove the tenderloin to a plate and cover with foil to keep warm.
4. Add a little more olive oil to the skillet and saute the onions for a few minutes, until soft. Scrape up the brown bits left behind from the pork.
5. In a bowl, whisk together the pomegranate juice, honey, balsamic vinegar and thyme. Pour the mixture into the skillet and simmer for a few minutes or until it has reduced by about half.
6. Add the tenderloin back to the skillet for 1 minute so they can soak up the juices.
7. Once plated, drizzle the sauce over the pork and sprinkle with pomegranate seeds.

pork tenderloin $5, 1/4 pomegranate $0.50, 1/4 cup onion, $0.14, 1 cup pomegranate juice $1.50
Total Cost: $7.14

Weekly Menu 9/26/2010


The first step to adjusting to be home after a week long honeymoon is to create your menu plan for the week. Okay, well, maybe its not the first step for everyone, but for me it was!

Sunday - Pomegranate Pork Tenderloins with Celery & Onion Stuffing and corn

Monday - Shrimp Fried Rice

Tuesday -Chili

Wednesday - Jalapeno Popper Chicken Breasts with french fries and Corn Maque Choux

Thursday - Tacos

Friday - Stuffed Shells

The chili on Wednesday was made when Tom was at his bachelor party and I had nothing better to do but cook all day. I didn't follow my own recipe exactly, I left out the cherry peppers and the chipotle seasoning since Tom isn't a fan of either. He also requested that I not make the healthy tacos, otherwise known as, "leave the beans out."

I plan on blogging the corn maque choux separately this time since its buried in another recipe at the moment. I'm also really excited to make the stuffed shells. I didn't like them as a kid so I'm hoping that my tastes have changed. And fingers crossed the pomegranate pork tenderloins work out well, its a diet recipe and most of those never turn out well for me.

Hi there!


In the past couple of weeks I have really neglected this blog. All of my spare time went to finishing up the wedding details and trying to get ahead at work. Now that all of that is over, I'd like to get back to posting as much as possible. Curious for a recap?

Friday September 17, 2010 - we got married! I begged the weather gods for nice weather and they came through for us. It was about 70 degrees and sunny. Aside from the ceremony starting a bit late (I can't stand being late to anything) everything went very well. Everyone kept raving about the food and the music. We definitely accomplished what our first goal of wedding planning was 'for everyone to have a good time and eat great food.'

Sunday September 19, 2010 - We left for Hatteras, NC for our honeymoon. It was a pretty uneventful trip down and we got there in the mid-afternoon. We couldn't get into our condo right away so we wandered around to various shops. Wanna hear something crazy? So, in North East, MD where we live, they don't carry anything sushi related. Okay, I lied, they carry wasabi paste. But no Nori, no bamboo mats, no chopsticks, no sushi rice, nada. So could you believe my amazement when we walked into this tiny little grocery store ON AN ISLAND in the MIDDLE OF NO WHERE and they carried EVERYTHING?! So, being the cookaholic that I am, of course I bought everything sushi related I could find.

The rest of the week went really well. We went to the beach, went to the pool, ate dinner and were generally pretty lazy. It was like being at home with an ocean nearby. Quite convenient. And....I'm tan! Well, I have more color than I have in a long time. Since, you know, being a cookaholic and an adult, really cut into that extra time spent lying around outside or random vacations to the beach. =)

We came home on Friday night and it has just been a whirlwind of trying to get things done and trying to figure out what all needs to get done. I found out from our officiant today that we are responsible for mailing our marriage license. Uhh... So it says it needs to be mailed 10 days after we got married. Which is, you know, THIS COMING MONDAY. Hopefully they just mean postmarked by then or apparently we'll need to figure out what to do after that. Sigh! I looked into what I need to do to get my name changed and somewhere between the price of a new passport and the 5 pages I had to print to get a new social security card, my eyes glazed over and I decided that it would just have to wait for another day.

I'm attempting to get back into my routine of things but I just don't know where to begin. We've went to the grocery store and unpacked. I still need to clean, read those name change documents, make room in my closet for all of the wedding stuff coming back to us, get that wedding stuff sold, and figure out when we're going to make a trip to buy the rest of the registry stuff and add Tom to my bank account so I can stop walk around with checks made out to Mr. and Mrs. X.

Oh and we decided we're getting a new kitty. We found a cattery in Southern PA that has Himalayan fuzzy puffs. Four of them were just born this past Monday and two of those are females. I contacted the lady right away and now we're waiting to get the documentation from her and for the fuzzy puffs to get some color and then we pay the deposit. Tom has already named the kitty, Itty von Kat, and as long as everything goes as planned, she should be coming home with us right around Christmas.

In other upcoming news, starting next Monday I will starve Tom every Monday until December. I'm taking Quickbooks classes for work and they are every Monday night from 6 to 9 PM. So, no cooking dinner for me! I'm excited to start the classes but also a bit nervous since I'm sure I'll have SO much work to catch up on when I return on Tuesday. 

And now the real reason why I'm posting. The weekly menu breakdown is kind of tedious to make and half of the time I end up forgetting key ingredients to include in the prices because I'm (obviously) not making the recipe the same day that I am writing out the meal plan. So I've decided to make some changes. Starting this week, I'll make a post with our meals for the week. After I blog each item, I'll include the cost associated to make it. That way if you wanted the costs and recipe for the bacon wrapped pork tenderloin, you wouldn't need to go to two posts. So since I'll need to add the cost breakdown to some old recipes, bear with me, but I will get it done eventually!

Happy Cooking!

Boston Cream Pie Cupcakes & Chocolate Ganache


When I found the cooking blog, Annie's Eats, I had a plethora of feelings come over me. Amazement for how many recipes I wanted to try. Awe in how delicious they looked. Thrill that someone had created just genius recipes like Snickers cupcakes that I could borrow. Jealousy that Annie could make all of these delicious foods and not weigh 600 pounds. And fear that if I made too many of these recipes, I wouldn't fit into my wedding dress.

Of course, with 13 days to the wedding and 6 until my final fitting, I decided to make this lovely creation of Boston Cream Pie Cupcakes. Boston Cream donuts are my favorite donuts ever so a recipe that turned them into a cupcake sounded lovely.

Boston Cream Pie Cupcakes
Source: Annie's Eats
Yield: 24 cupcakes
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    • 1 box yellow cake mix
    • 1 3 oz. box French vanilla instant pudding
    • 1 cup half and half
    • 1 cup heavy whipping cream
    • 2 tsp. vanilla extract
    • 1/4 cup powdered sugar
    • 1 1/2 cup chocolate ganache (see below)

1. Prepare the cake mix according to the directions on box. Bake the cupcakes and put on a wire rack to cool.
2. Combine the pudding mix and the half and half in a medium sized bowl. Set aside.
3. In a stand mixer, using the whip attachment, combine the cream, vanilla and powdered sugar at medium speed until it soft peaks form, about 4 minutes.
4. Gently fold the pudding mixture into the whipped cream and fold until smooth.
5. I didn't have a pastry bag or standard tip like Annie used, so I put the whipped cream mixture into a plastic bag and cut off the tip. Using a straw, I poked a hole in the top of the cupcake and wiggled it around until it was large enough to put the whipped cream. Once the cupcakes are cool, pipe the filling into the cupcakes.

Chocolate Ganache
1 pint heavy whipping cream
6 oz. semi-sweet chocolate

1. Chop the chocolate into small pieces and put into a medium sized bowl.
2. Add the heavy whipping cream to a small pan over medium-high heat and bring to a boil.
3. Pour the heavy cream over the chocolate and stir until well combined. 

Swirl cupcakes in chocolate ganache and sit on a wire cooking until cooled.

Weekly Meal Breakdown #22


Since the wedding is about two weeks away, I decided to figure out what I'm going to make for dinners up until then. I don't have the breakdown yet, but hopefully after going to the grocery store this weekend and next weekend I'll be able to update it enough!

Sunday 9/5 - Bacon Wrapped Pork Tenderloin with wine, cherry and rosemary sauce with roasted red potatoes
Monday 9/6 - Parmesan & herb chicken tenders with cheddar horseradish mashed potatoes and broccoli and cheese
Tuesday 9/7 - Summer Corn Fettuccine
Wednesday 9/8 - Asian noodles with beef
Thursday 9/9 - Shrimp etoufee
Friday 9/10 - fancy grilled cheese (ingredients to be determined)
Monday 9/13 (maybe) - jalapeno popper chicken with corn maque choux
Tuesday 9/14 - Sloppy Joe
Wednesday 9/15 - pierogie

Tom's bachelor party is 9/11-9/13 and I don't know what time he is coming home yet on Monday. If he's getting home late, I'll just fend for myself that evening. Or if I'm really bored from having a 3.5 day holiday weekend, I might bump everything back a day and cook on Saturday.

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