Pork Tenderloin with Figs and Olives

This might be my new all time favorite recipe from the Simply Recipes blog.

Ingredients

1/4 cup red wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
4 teaspoons minced garlic
1 teaspoon oregano
1 Tablespoon capers
1 teaspoon caper juice
3/4 cup California green ripe olives, pitted and drained, halved
6 dried figs, quartered
2 bay leaves
1/3 cup plus 1 Tablespoon olive oil
1 1/2 pound pork tenderloin
1/2 cup white wine
2 Tablespoon brown sugar

Instructions

Combine red wine vinegar, sugar and salt until dissolved.
Add minced garlic, oregano, pepper, capers, caper juice, figs, olives and bay leaves.  Stir to combine.
Cut pork tenderloin in half crosswise. Place in plastic freezer bags. Pour marinade over top and coat well. Chill for 2 - 24 hours. The longer, the better.

Remove the tenderloins from the marinade, wiping off any excess. Reserve the marinade.
Heat 1 Tablespoon olive oil in large saute pan on high heat. Pat the tenderloins dry with paper towels. Place in hot pan and sear on all sides until nicely browned. Remove from pan and place in a baking dish.
Preheat oven to 350 degrees.
Pour half cup of white wine into skillet to deglaze. Scrape up any browned bits. Add the marinade to the pan with the wine and bring to a full boil.
Pour the marinade over the pork. Sprinkle with 2 Tablespoon brown sugar.
Cover with foil and bake for 10 minutes. Then remove the foil and bake an additional 10 minutes.
Transfer the pork to a cutting board and tent with foil. Allow to rest for 10 minutes.
Slice the pork. Serve with pan sauce.

Tortellini Kabobs

A quick and easy appetizer!

Ingredients

8 ounce package fresh or frozen cheese tortellini
1/2 pound thin sliced salami
5 ounce jar medium- size pimiento-stuffed green olives
1/2 cup Italian salad dressing
3 - 4-inch party toothpicks

Instructions

Cook tortellini according to package instructions. Drain and rinse in cool water. Drain well again.
Cut each piece of salami in half.
Place salami, cooked tortellini and green olive in large bowl. Add Italian salad dressing. Stir to coat everything.
Cover and refrigerate 4 - 6 hours or overnight to blend the flavors.
To serve, thread tortellini on 3 - 4 inch party toothpicks, alternating with folded salami and olives.

Cheddar Cheese and Green Olive Balls

Today is game day when we all put out a spread of appetizers and graze throughout the day.
This is a recipe that my mom made years ago and it has stood the test of time. It is still great!

Ingredients

18.5 ounces extra sharp cheddar cheese. shredded
1/2 cup butter, softened
1/2 teaspoon paprika
1 1/2 cups flour
45 pimiento-stuffed green olives, drained

Instructions

Allow cheese to sit out of refrigeration until it comes to room temperature. In large bowl, combine cheese, butter and paprika with pastry blender. Gradually, add in the flour, first using a pastry blender and then using your hands. Mix until dough holds together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart.
It the dough appears too dry, add more cheese.
Preheat oven to 375 degree.
Pinch off a small amount of dough and mold it around an olive. Roll gently in the palm of your hand until the olive is sealed in the dough.
Place on ungreased cookie sheet. Repeat with all remaining olives.
Place tray in refrigerator for 10 minutes to firm up.
Bake 20-25 minutes or until browned.
Serve warm or at room temperature.