Honey Mustard
Pork Medallions
1 pound pork tenderloin
2 Tbsp. honey
1 Tbsp. yellow mustard
1/4 tsp. salt
1/4 tsp. ground allspice
1/8 tsp. cayenne pepper
1/4 cup water
2 tsp. packed brown sugar
Cut pork into 1/4 inch slices. Mix honey, mustard, salt, allspice and pepper in shallow glass or plastic bowl. Add pork; coat with marinade. Cover and refrigerate 15 minutes. Mix water and brown sugar together until dissolved; set aside.
Spray a 20-inch skillet with cooking spray; heat over medium-high heat. Remove pork from marinade; discard marinade. Cook pork in skillet 5-6 minutes, turning once, until no longer pink. Remove pork from skillet; keep warm.
Reduce heat to low. Stir water-sugar mixture into drippings in skillet. Heat to boiling; stirring constantly. Boil and stir 1 minute. Drizzle sauce over pork.
Serves 4.
Cheesy Chicken and Broccoli Soup
3 Tbsp. unsalted butter
1 medium onion, chopped fine
1 1/4 tsp. salt
1 tsp. pepper
2 Tbsp. all-purpose flour
3 cups chicken broth
2 (6-8 ounce) boneless, skinless chicken breasts, trimmed and halved lengthwise
1 pound broccoli florets, cut into 1/2 inch pieces
1 cup heavy cream
8 oz. sharp cheddar cheese, shredded
4 oz. American cheese, chopped (1cup)
Melt butter in large saucepan over medium-high heat add onion, salt and pepper and cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring to coat onion, about 1 minute. Gradually whisk in broth. Add chicken and broccoli and bring to simmer. Cover; reduce heat to medium low and simmer about 10 -12 minutes. Transfer chicken to plate and shred into bite-size pieces using 2 forks. Stir cream into soup and return to simmer over medium heat. Whisk in cheddar and American cheese until melted. Stir in chicken. Check seasonings.
Serves 4.