Sunday Supper {Pork + Brussels + Cobbler}

Alright y’all, I’ve finally found my way back to the kitchen and have some great Sunday Suppers to share.  This one is from the Publix Aprons recipes.  I get so excited when I go to do my shopping and they have the samples going.  I’ve never had anything bad and often find great, simple, yummy recipes to make at home.  We love horseradish and brussels sprouts and were pleased that the littles also gave this one a thumbs up!

Creamy Horseradish Pork

Source: Publix Aprons

1 pork tenderloin (about 1 lb)

1 teaspoon kosher salt

1/2 teaspoon pepper

2 tablespoons canola oil

3/4 cup chicken broth

1 tablespoon prepared horseradish

1 tablespoon Dijon mustard

1/4 teaspoon ground red pepper

1 tablespoon fresh chives, finely chopped

1 tablespoon unsalted butter

2 tablespoons half-and-half

• Cut pork into 1-inch thick medallions; season with salt and pepper (wash hands). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork in single layer; cook 3–4 minutes on each side or until browned. Remove pork from pan.
• Add broth to pan and bring to a boil. Whisk in horseradish, mustard, and red pepper; cook 3–4 minutes or until slightly reduced. Meanwhile, chop chives.
• Remove pan from heat. Whisk in butter, half-and-half, and chives. Return pork to pan and reduce heat to low; cook 1–2 more minutes or until pork is 145°F. Serve.

Sautéed Brussels Sprouts

Source: Publix Aprons

2 medium shallots, thinly sliced

1 lb Brussels sprouts, halved

2 tablespoons canola oil

4 oz fresh gourmet mushroom blend

1/4 cup chicken broth

3 tablespoons seasoned rice vinegar

1 teaspoon kosher salt

1/2 teaspoon pepper

3 tablespoons unsalted butter

 

• Slice shallots. Trim Brussels sprouts and cut in half lengthwise; place in microwave-safe bowl and cover.
• Microwave Brussels sprouts on HIGH 3 minutes and drain any liquid. Meanwhile, preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add shallots, mushrooms, and Brussels sprouts; cook and stir 5–6 minutes or until golden and beginning to soften.
• Stir in remaining ingredients; cook and stir until sauce has reduced and thickened slightly. Serve.

I love to serve dessert for our Sunday Suppers because it always makes dinner more special and, lets face it, is a great excuse for a sweet treat.  I follow Jenny Steffens Hobick on Instagram and always drool over her creations.  This one was super easy, delicious and perfect for the cartons of blueberries that are so juicy and inexpensive right now!  The leftovers were so yummy with my coffee for breakfast the next morning.

 

Blueberry Cobbler 

adapted from Jenny Steffens Hobick Berry Cobbler

*I had 3 cups of berries, so I made 1 1/2 of this recipe, which filled a pie plate perfectly.

3/4 stick butter

3/4 cup flour

3/4 cup sugar

1 1/2 tsp baking powder

3/4 cup milk

1 tsp vanilla

1 tsp lemon juice

3 cups blueberries (I did not have to sweeten because they were already perfect!)

Melt butter until it starts to brown.

Pour into 1.5-2 qt baking dish.

Mix flour, sugar & baking powder with milk.  Add vanilla and lemon juice.

Pour over melted butter.

Spread fruit over melted butter & batter.

Bake about 35 min @ 350 degrees or until browned and set.
I think I’m going to go easy and oven free with black beans and rice (and maybe homemade strawberry ice cream!) for tonight’s Sunday Supper (although that menu doesn’t really “go together”).  Honey is hoping to finish the shelves he’s building in the garage and I’m hoping we can hit the pool this afternoon after cleaning up the house and catching up on laundry.  I’ve been so solely focused on Miss Elsa that things are in a pretty bad state of affairs.

Happy Sunday, y’all!

xoxo