Here are some of the recipes from Cooking With Trudy on Tuesday's show:
Fall Comfort Menu
Pork Tenderloin with a Rich Balsamic Reduction Glaze
-1 (2 pound) boneless pork tenderloin (or regular pork loin)
-1 teaspoon ground sage
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 clove garlic, crushed
-1/2 cup water
Rich Balsamic Reduction Glaze
-1/2 cup brown sugar
-1 Tablespoon cornstarch
-1/4 cup balsamic vinegar
-1/2 cup water
-2 Tablespoons soy sauce
Combine sage, salt, pepper and garlic. Rub over pork loin. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours.
One hour before the pork loin is done, combine ingredients for glaze in a small sauce pan. Heat and stir until the mixture thickens. Brush the pork
loin with the glaze 2 or 3 times during the last hour of cooking. Serve with the remaining glaze on the side or drizzle over the top before serving.
Cabbage Slaw with a Tart Dressing
-1/2 medium red onion
-1/2 head Napa cabbage
-handful of fresh cilantro
-1 navel orange
-2 Tablespoons extra-virgin olive oil
-1 Tablespoon white wine vinegar
-1 1/2 teaspoons kosher salt
-Fresh ground black pepper
Slice thinly the onion, cabbage and chop up the cilantro. Toss in a large bowl. Grate the orange zest into the salad.
Cut the peel off the orange and cut onto segments and toss into the salad. Mix up the dressing ingredients and toss into the
salad. Pepper to taste.
Baked Apples with Vanilla Ice Cream
Drizzled with caramel sauce
-Baking apples, large 7-10 ounces each - choose from Brae burn, Honey Crisp, Jonathan
-Cinnamon and sugar
-Ice cream caramel sauce
-vanilla ice cream
Pre heat the oven to 350 - then core apples and hollow out, but not all the way through. Next sprinkle the insides of the
apples with the cinnamon and sugar, place in a baking dish and bake for 20-30 minutes. Remove from oven and add the
vanilla ice cream to the inside of the apples and then drizzle with the caramel.
Learn more at CookingwithTrudy.com.