Drunken Pork Tenderloin

This is one of my all time favorite meals. Originally the recipe came from Atkins Park Tavern in Vickery; however, they closed down and published their recipe.  Waylin and I had our rehearsal dinner here and this was one of the favorites!!!! I still serve it just like they did with cheese grits and steamed broccoli. I hope you enjoy it as much as I do :-)

Ingredients

• 3/4 Cup low sodium chicken broth
• 1/2 Cup Bourbon
• 1/2 Cup teriyaki sauce
• 1/2 Cup teriyaki glaze
• 1/2 Cup low sodium soy sauce
• 3/4 Cup packed light brown sugar
• 3 shallots, minced
• 1/2 Cup heavy cream
• 2 sprigs of rosemary
• 1 1/2 lb pork tenderloin, cleaned, cut into 1/2 inch piece, pounded out to 1/4 inch
• 1 Tbsp Olive oil

Directions

1. Mix chicken broth, teriyaki glaze and sauce, rosemary, shallot, bourbon, brown sugar, and soy sauce until incorporated. Place olive oil in sauté pan on medium high heat. Carefully place pork slices in oil for one minute. Turn. Cook one minute. Add sauce mixture to pan, reduce for two minutes. Add cream and reduce for one minute. Remove pork to serving dish or plate and pour sauce over. * Serve with grits

Linguine with scallops, tomatoes, and fresh basil

Kroger was having a sale on bay scallops so I picked some up not knowing what I'd do with them. On the back of the package there was a recipe that sounded good...I tweaked it a little. The final dish had a slight hint of seafood from the scallops and was very fresh because of the lemon, tomato, and basil. It was great!

Ingredients
1 lb bay scallops (small scallops)
2 T garlic with sun dried tomato (Publix sells this in the fresh produce section)
Juice of 1 lemon
1/4 cup white wine
3 T salted butter
2 small tomatoes, diced
1/2 lb linguine, cooked

Sauté scallops in garlic and 1 T olive oil. After 2 min add the juice of the lemon, wine, and butter. Once scallops are cooked and sauce is reduced, about 3 min, add tomatoes and cooked pasta. Mix until heated through. Serve with chopped basil and Parmesan cheese. Enjoy!!!