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Ingredients

• ✓ sage leaves
• fennel seed
• garlic
• black pepper
• rosemary
• lemon
• salt
• red pepper flake
• olive oil
• pork tenderloin
• bacon

Instructions

1. 1 Crush fennel seeds in a mortar with a pestle for 1 minute. Add garlic, sage, black pepper, rosemary, lemon zest, salt, and red pepper flakes; pound into a thick paste, 2 to 3 minutes. Add olive oil; pound until rub is evenly incorporated.
2. 2 Place pork tenderloin flat onto your work surface. Cut a slit, horizontally, ¾ of the way through middle of tenderloin, leaving 1 inch uncut on each end, being careful not to cut all the way through to the other side. Spread 1 tablespoon fennel seeds rub inside slit; close up tenderloin. Spread remaining fennel seeds rub evenly over tenderloin. Wrap bacon strips around tenderloin, trying to keep seams on the bottom.
3. 3 Wrap tenderloin in plastic wrap; refrigerate for 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil.
5. 5 Unwrap tenderloin; place in center of the prepared baking sheet.
6. 6 Roast in the preheated oven until an instant-read thermometer inserted into the center reads 134 degrees F (57 degrees C), about 25 minutes. Rest tenderloin until the internal temperature rises to 140 to 145 degrees F (60 to 63 degrees C), about 10 minutes.

By John Mitzewich

Ingredients

• ✓ sage leaves
• butternut squash
• mascarpone cheese
• parmigiano-reggiano cheese
• egg
• salt
• black pepper
• all-purpose flour
• butter
• cayenne pepper
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.
2. 2 Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.
3. 3 Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.
4. 4 Bring a large pot of salted water to a boil.
5. 5 Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
6. 6 Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet.
7. 7 Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.

By John Mitzewich

Ingredients

• ✓ sage leaves
• black pepper
• kosher salt
• butter
• dijon mustard
• balsamic vinegar
• white wine
• bacon
• cayenne pepper
• cranberry
• walnut
• bread crumb
• rosemary
• dijon mustard
• black pepper
• kosher salt
• pork tenderloin

Instructions

1. 1 Place tenderloin on a flat work surface. Slice lengthwise down the middle, being careful not to cut all the way through. Spread open the 2 sides like a book.
2. 2 Place butterflied tenderloin between 2 pieces of heavy plastic wrap. Firmly pound tenderloin with the smooth side of a meat mallet to a 1/4-inch thickness; generously season with salt and black pepper. Spread 2 teaspoons Dijon mustard over tenderloin; sprinkle with rosemary and sage, evenly distributing with a spoon. Dust surface with bread crumbs; sprinkle with walnuts and cranberries.
3. 3 Fold in (about 1 inch) tenderloin ends, then roll up tenderloin, from one long side, as tightly and neatly as possible. Wrap in plastic wrap; refrigerate about 1 hour.
4. 4 Preheat the oven to 450 degrees F (230 degrees C) with the rack in the center position. Line a baking sheet with aluminum foil.
5. 5 Unwrap tenderloin; transfer to the prepared baking sheet. Lightly season with salt, black pepper, and cayenne pepper. Wrap a single layer bacon around tenderloin, tucking ends underneath.
6. 6 Roast in the preheated oven until bacon is browned and an instant-read thermometer inserted into center of tenderloin reads at least 145 degrees F (63 degrees C), 25 to 30 minutes.
7. 7 Meanwhile, combine white wine, balsamic vinegar, and 2 teaspoons Dijon mustard in a saucepan over medium heat; cook, whisking occasionally, until sauce reduces by about half, 5 to 7 minutes. Off heat, swirl in butter and season with salt and black pepper, about 30 seconds.
8. 8 Rest tenderloin before slicing at a slight angle, 5 minutes. Serve with sauce.

By John Mitzewich

Ingredients

• ✓ sage leaves
• pork chop
• red pepper
• white sugar
• paprika
• onion powder
• garlic powder
• basil
• rosemary
• thyme
• marjoram leaves
• oregano
• coriander
• cumin
• black pepper
• salt
• pepper
• salt
• olive oil
• garlic
• button mushroom
• tomato

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
3. 3 Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
4. 4 Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
5. 5 Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.

By SUSHMONGER