6 portions

Ingredients
2 Whole Pork Tenderloins (any excess fat and sinew removed)
2 Tbsp Olive Oil
2 Cups Chicken Broth
1 bottle Salter's Aged Balsamic & Fig Salad Dressing
2/3 Cup Crumbled Blue Cheese
6 Cups Cooked Fusili Pasta
4 Tbsp Chopped chives
2 Bunches Fresh Asparagus

Method Of Preparation

1. Trim the pork tenderloin removing any excess fat and sinew. Cut each tenderloin into three equal pieces , then season with salt and pepper.
2. Heat a frying pan, pour in the olive oil and sear the pieces of pork on all sides (approximately 2-3 minutes).
3. Pour on the chicken broth; add the Balsamic and Fig Dressing and the crumbled blue cheese.
4. Bring to a simmer then bake in a pre heated oven 375F f for 12-15 minutes until the pork is cooked (Medium is recommended).
5. Remove the pork from the sauce, add the cooked pasta and heat through. Sprinkle in the chopped chives, slice the pork tenderloin and arrange on top of the pasta. Serve freshly steamed asparagus to accompany.
   

Note: One may add more freshly crumbled blue cheese if desired

Serves 4

Ingredients

4each 8oz Beef Tenderloin Steaks
8oz Mixed Mushrooms (shitake, oyster and button mushrooms)
2 Each Shallots (Sliced thinly)
1 Clove Chopped Garlic
2 Tbsp Chicken Broth
1 Cup Salter's Aged Balsamic & Fig Salad Dressing
1 Tbsp Chopped Parsley

Method of Preparation

1 Season the steaks with kosher salt and cracked black pepper.
2 Sear in a hot pan, then cook in a pre heated oven 375f for 5-7 minutes.
3 Remove the steak from the pan and add the butter followed by the quartered mushrooms (no stalk on the mushrooms). Sauté for 3-4 minutes then add the sliced shallots and the chopped garlic.
4 Remove from the heat and add the chicken broth followed by the balsamic dressing.
5 Bring to a simmer and add the chopped parsley.

Spoon the mushroom sauce onto a plate and place on the tender loin or slice. Serve with baby new potatoes and cooked broccoli.
Enjoy. NB The steak can be substituted for a piece of grilled or sautéed salmon. For a vegetarian option serve the wild mushroom sauce over fresh asparagus and sprinkle with parmesan cheese.