- Maple Bacon Wrapped Pork Tenderloin with Rosemary Cherry Sauce
- Roasted Corn Chowder with Bacon
- Asiago Herb Duchess Potatoes
- Warm Apple Gallette with Vanilla Bean Ice Cream
Add onions, garlic, dried cherries and rosemary. Sauté til golden, about 10 minutes.
Add chicken stock and turn heat to high and bring to a boil (sorry no picture of this step).
While broth heats, stir together vinegar and cornstarch. When broth comes to a boil, add cornstarch mixture to pan, mixing well with a wire whisk until sauce is thickened, about 1 minute.
Remove pan from heat, cover and set aside until serving. If sauce cools, warm in pan, covered, over low heat. If it thickens, use a wire whisk to mix in a few tablespoons of chicken broth.
Once the pork is done, place it on a plate and top with the sauce. I served this at home with mashed potatoes and green beans that night. Enjoy!