Made Dinner for Community

I have been looking forward to the day where I could treat these 5 ladies to a very special dinner, honoring the gift of friendship God blessed us with over 3 years ago.  Each of them are a gift and I would not be a Madeley today if it were not for their encouragement, support, love and loyalty.  

I love you Trac, C, Steph, Linde, & Mere!!

On the Menu:

Pork Tenderloin with Roasted Raspberry Chipotle Sauce

New Potatoes with Roasted Garlic Vinaigrette

Garlic-Herb Pinwheels

• 1/2 cup olive oil
• 2 teaspoons minced fresh rosemary (I used dried)
• 1 tablespoon minced garlic
• 1 1/2 teaspoon sea salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 pork tenderloins, 1 lb. each (trimmed)
• 1 3/4 cups Fisher & Wieser Gourmet – The Original Roasted Raspberry Chipotle Sauce

Combine the olive oil, rosemary, garlic, salt and pepper in a bowl.  Whisk to blend well.  Place the tenderloin(s) on a baking sheet and rub oil mixture generously all over.  I used foil to protect baking sheet and catch the olive oil mixture.  Broil for 10 minutes on each side.  Transfer to a new dish and bake at 300 degrees for 2 hours.  Serve shredded in cut into slices with Chipotle sauce on the side.

•  3 tablespoons olive oil, divided
• 1 1/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 7 garlic cloves unpeeled 
• 3 pounds small red potatoes, quartered
• 3 tablespoons minced chives
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard

Preheat oven to 400 degrees.  Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan; toss well to coat.  Bake at 400 degrees or 1 hour and 10 minutes or until tinder, stirring after 35 minutes.  Squeeze garlic cloves to extract pulp, remaining 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir will with a whisk.  Add potatoes to bowl; toss well to coat.

recipe courtesy of Cooking Light

• 1/3 cup chopped mixed fresh herbs (I used chives & parsley)
• 2 garlic cloves minced
• 2 tablespoons extra virgin olive oil
• season with kosher salt & black ground pepper

Preheat oven to 400 degrees.  In a small bowl mix the above ingredients.  On a lightly floured surface, unfold 1 sheet frozen puff pastry, thawed.  Spread pastry with herb mixture and roll up, cutting into 1/4 inch-thick rounds.  Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes.  Let cool on sheet on a wire rack 10 minutes.

recipe courtesy of Martha Everyday