Herb-Crusted Prime Rib

 

Herb-Crusted Prime Rib

Herb-Crusted Prime Rib

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Prime rib always makes an impression on a holiday dinner table.  But it’s actually easy to prepare.  This roast is wonderfully flavored with lots of fresh herbs.

          Jennifer Dennis                                                                 Alhambra, California

Herb-Crusted Prime Rib Recipe

 

Herb-Crusted Prime Rib

1 large shallot, coarsely chopped

6 garlic cloves, quartered

3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary

2 Tbsp. minced fresh oregano or 2 tsp. dried oregano

2 Tbsp. minced fresh thyme or 2 tsp. dried thyme

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

2 Tbsp. olive oil

3 tsp. pepper

1 tsp. salt

1 bone-in beef rib roast (4 lbs.)

Sauce:     1 ½ cups reduced-sodium beef broth

1 cup dry red wine or additional reduced-sodium beef broth

1 tsp. butter

½ tsp. salt

 

Preheat oven to 350 F.  Place the first six ingredients in a food processor; cover and pulse until finely chopped.  Add oil, pepper and salt; cover and process until blended.  Rub over roast.  Place on a rack in a large roasting pan.

Bake, uncovered for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for medium-rare thermometer should read 145 F; medium, 160 F.; well-done, 170 F.)

Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.

Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup.  Remove from heat; stir in butter and salt.  Slice roast; serve with sauce.          8 serving

 

(Recipe for Herb-Crusted Prime Rib was in www.tasteofhome.com, 2014)

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Pork Tenderloin Medallions with Strawberry Sauce

Pork Tenderloin Medallions with Strawberry Sauce

Pork Tenderloin Medallions with Strawberry Sauce

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish.  Serve with roasted spring vegetables.

        Katie Wollgast                                                                 Florissant, Missouri

 

Pork Tenderloin Medallions with Strawberry Sauce Recipe

 

Pork Tenderloin Medallions with Strawberry Sauce

1 ½ cups reduced-sodium beef broth

2 cups chopped fresh strawberries, divided

½ cup white wine vinegar

¼ cup brown sugar

¼ cup reduced-sodium soy sauce

2 pork tenderloin (1 lb. each), cut into ½ inch slices

1 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

2 Tbsp. canola oil

2 Tbsp. cornstarch

2 Tbsp. cold water

½ cup crumbled feta cheese

½ cup chopped green onions

 

In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil.  Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened.  Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper.  In a large skillet, heat oil over medium heat, brown pork on both sides.  Remove and keep warm.

Add broth mixture to the same skillet; bring to a boil.  Combine cornstarch and water until smooth and gradually stir into skillet.

Return pork to skillet.  Bring to a boil.  Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender.  Serve pork with sauce.  Top with feta cheese, onions and remaining strawberries.

8 servings

 

(Recipe for Pork Tenderloin Medallions with Strawberry Sauce was on www.tasteofhome.com, 2014)

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