You Can Only Control the Food

 Lunch was delicious. Thanks for asking.

Actually, there isn't a lot of room to complain. Aside from the interception, our Bears looked pretty good. Jeffrey had a slow start but by the end of the game, he was making those amazing catches fans love. And Forte and Gould, fuhgeddaboudit. They are amazing. 

Even Cutler seemed more engaged, giving fist bumps when things went right and, if you look at the stats, a lot went right.  

It remains to be seen if da' Bears will prove the pundits wrong. They've predicted our Bears will be the worst team in the NFL. Based on today's performance, that prediction may not pan out. 

Oh yes, lunch. Cranberries are wonderful and today's recipe was a delight. I teamed up with Pioneer Woman and Coach Ditka to create a simple recipe that is good enough for company and/or the holidays. Da' Coach contributed his Pinot Noir which I added to the sauce and sipped a bit when the going got tough. It's football season, fans. Let's have some fun and enjoy some good food.

Pork Tenderloin with Cranberry Sauce

Ingredients

1 # pork tenderloin (I like to let my meat get close to room temperature before I cook it)

Olive Oil

Butter

Salt, Pepper and Dry Mustard

2 sprigs of Fresh Rosemary

1/2 cup Red Wine (I used Mike Ditka's Pinot Noir)

1/2 onion, chopped

1/4 cup Chicken Stock

Cranberry Sauce (recipe follows but you can even use the canned stuff)

Directions

1.  Make cranberry sauce a day before the meal if making homemade sauce

2.  Preheat oven to 425 degrees

3.  Sprinkle pork with salt and dry mustard and generously pepper it

4.  Put some olive oil and butter in a heavy pan, heat on high heat

5.  When the oil is sizzling, sear all sides of the tenderloin using tongs to move it around       (about 3-4 minutes total)

6.  Put the entire pan in the oven for 15 minutes or until thermometer reads 155-160              degrees

7.  When the pork is done, set it aside and let it rest

While the pork is cooking:

1.  Pull rosemary needles off their sprigs and chop finely  

2.  Heat 1 TB Olive Oil and 1 TB Butter in a skillet over medium heat

3.  Add onions and saute until tender

4.  Add 1/2 cup red wine, saute until wine is slightly reduced

5.  Add chicken stock and the chopped rosemary

6.  Add entire batch of cranberry sauce

7.  Add 1/4 cup of the juice from the pan with the pork

8.  Cook over medium for a few minutes (if your sauce is too thick, add some more chicken stock - you want it thick but still able to drizzle)

Cut the Pork into medallions and spoon cranberry sauce over the top. Tender and flavorful!

Cranberry Sauce

Ingredients

1 package of Cranberry Jello

1 Cup Boiling Water

1 Cup Apple Sauce

1/2 Cup Crushed Pineapple - with juice

1 Whole Orange cut in Quarters (Grind in food processor)

1 Can Whole Cranberry Sauce

Directions

1. Mix everything together

2. Refrigerate