School Closings And Delays

Molasses Grilled Pork Tenderloin, Garlicky Grilled Potato Salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Molasses Grilled Pork tenderloin Loin For as much as I love to cook, I really love non-cooking days! Today, it was beautiful outside and my grill was calling my name. I found a recipe for Molassed Grilled Pork Tenderloin in my Southern Living Easy Weeknight Favorites cookbook. 1/4 cup molasses 2 tablespoons coarse-grained Dijon mustard 1 tablespoon apple cider vinegar 2 (3/4-pound) pork tenderloins, trimmed Combine first 3 ingredients in a ziploc bag, reserving a few tablespoons for basting. Add pork to bag and chill for 8 hours. Cook, covered with grill lid, over medium-hot coals (350° to 400°) about 20 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.

Garlicky Potato Salad

2 pounds Yukon Gold potatoes, scrubbed and sliced 3/4 inches thick 1/2 cup extra virgin olive oil 3 Tbsp white wine vinegar 3 cloves of garlic, minced 2 tsp brown sugar Salt and pepper 1/2 cup jarred roasted red peppers 3 Tbsp capers, drained 3 Tbsp fresh parsley, chopped

Toss potatoes and 2 tablespoons of olive oil in a large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes half way through cooking.

Meanwhile, in a large bowl, combine vinegar, garlic, 1 teaspoon of sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. stir in roasted red peppers, capers and parsley.

Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or room temperature.

Strawberry Amaretto Pastries My sister recently became a Pampered Chef consultant. To help her launch her new business, I hosted a party for her and this was the dish she made for my friends and family.

1/2 package (17.3 oz) frozen puff pastry sheets (1 sheet), thawed 1/2 cup sliced almonds, divided 1 Tbsp granulated sugar 1 container (8 oz) sour cream 1/2 cup powdered sugar 1/4 tsp almond extract 1 1/2 cups Cool Whip, thawed 12 large strawberries, sliced

Preheat oven to 400 degrees. Unfold pastry dough onto baking sheet. Finely chop 1/2 of the almonds and mix with granulated sugar. Sprinkle evenly over dough and lightly press into dough. Cut dough lengthwise into three even strips; cut strips crosswise into three strips. You should have 12 squares of dough. Separate squares and place evenly over pan. Bake 16-18 minutes or until puffed and golden brown. Remove to cooling rack and cool completely.

Place remaining almonds into small saute pan and toast over medium-high heat until lightly toasted. Cool completely and coarsely chop.

In a large bowl, whisk together sour cream, confectioner’s sugar and almond extract. Gently fold in Cool Whip.

Split open each pastry square; arrange half of the strawberries on the bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining strawberries. Place tops of pastry shells over filling. Serve immediately.