Oregon Growers & Shippers Entrees



Apple and Fennel Roasted Salmon with new potatoes and spinach

Featuring our Apple Fennel Chutney

serves 4

What you will need:
1. 1 lb fresh Salmon – cut into 4 portions
2. 1 jar Oregon Growers and Shippers Apple Fennel Chutney
3. 1 lb small new potatoes
4. 1 bag of pre-washed spinach
5. 2 Tbls butter
6. 1 tsp. whole fennel seeds (optional)
7. ˝ c Pinot Gris or Chardonay – buy a decent bottle and drink the rest with dinner!
8. 2 Tbls olive oil
9. salt and pepper.
10. 2 oven proof sauté pans



What to do:
• Get out 2 oven proof sauté pans and preheat your oven to 375 degrees.
• Cut the potatoes into ˝ inch pieces. Meanwhile heat one of the pans on the stove until medium hot.
• Add 1 tbls of butter and olive oil (adding a bit of olive oil to butter helps prevent it from burning) and cut potatoes, toss, season with salt and fresh ground pepper and pop in the oven to cook for 20 min.
• While the spuds are cooking get ready to cook your salmon. You will need the other pan, the fish, a bit more salt & pepper, wine the Apple Fennel Chutney. You can start cooking the fish when the potatoes are almost done –say after 15 min.
• Heat the pan to medium hot.
• Sprinkle the fish with salt, pepper and fennel seeds.
• Add 1 Tbls olive oil to pan and place the salmon gently in the pan.
• Now just let the salmon sear in the pan for 30-40 seconds – don't try to move the fish.
• Pop it in the oven to finish cooking about 4-5 min. While the salmon is cooking away we can finish the potatoes.
• Remove them from the oven and simply toss in a few handfuls of spinach. Toss the spinach with the hot spuds to wilt – place 4 equal portions on 4 warm plates.
• Remove the salmon from the oven, and with a spatula place each piece on top of the spinach and potatoes with the golden brow side up.
• Now here is the fun part a 30 second delicious sauce. Drain the excess fat from salmon the pan.
• Place it on medium high heat – add ˝ wine and stir for 10 seconds – add 2 heaping tablespoons of
Apple Fennel Chutney to the pan – stir 10 seconds.
• Remove from heat. Add remaining 1 tsp. of butter stir 10 seconds more and simply pour over fish. You have just made an incredible pan sauce in 30 seconds!

Apple and Fennel Roasted Salmon with new potatoes and spinach

Apple Fennel Porkloin

Featuring our Apple Fennel Chutney

Serves 4

Ingredients:
4 each boneless porkloin chops (cut 1" thick)
4 each sliced bacon
to taste salt and pepper
4 Tbs water
4 Tbs Oregon Growers & Shippers Apple Fennel Chutney


Preparation
Preheat oven to 400F.
Wrap one slice of bacon around the circumference of each boneless chop
peg bacon in place with a toothpick.
Season chops with salt and pepper.
In a large, oven-safe fry pan, over medium-high heat, lightly brown all four chops on both sides.
Place fry pan with 4 chops in oven to finsh cooking, approximately 20 minutes.

When chops are finished, remove from oven and fry pan, let stand 5 minutes.
Return empty pan to medium heat on stove.
Add water and deglaze pan (see notes).
Add chutney and stir with pan juices to make a sauce.
Remove toothpicks from chops, spoon sauce over top and serve.


Notes
Deglaze is a cooking term that means to remove flavor that is stuck to the bottom of a pan.
In this instance, when the pan with the chops comes out of the oven there will be brown remnants of chops in the pan. There is great flavor there. By heating the pan with a liquid and gently rubbing the bottom with a wooden spoon, that flavor can be lifted off of the pan.

This dish can be served over mashed potatoes or rice.
Sauteed vegetables would be a nice accompaniment as well.

Apple Fennel Porkloin

Roasted Pork Tenderloin with Cherry Zinfandel sauce & cream

Featuring our Cherry Zinfandel Fruit Spread

serves 4

sounds fancy –maybe – but this recipe is super easy

What you will need:
1. One 12-14oz pork tenderloin
2. 1 jar
Oregon Growers and Shipper Cherry Zinfandel Fruit Spread
3. 4 oz whole milk ricotta
4. 1 bunch green onions
5. One 8 oz. can chicken stock
6. 1 package of quick cook polenta
7. 1 bottle of Red Zinfandel (don't be cheap – buy something good and enjoy with this meal)
8. Salt and Pepper
9. 2 tbls extra virgin olive oil


What to do:
• Preheat the oven to 375 degrees.
• Heat an ovenproof sauté pan to medium high on the stove.
• Season the pork loin all over with salt and pepper. Add a little oil to the pan and brown on all sides.
• Place in oven to complete cooking (total cooking time should be 15 minutes).
• Meanwhile prepare the polenta according to the directions on the box, but be sure to substitute the water they call for with the chicken stock.
• Once the polenta has cooked add the ricotta and ˝ c chopped green onions – adjust the seasoning with salt and pepper and add 1 Tbls extra virgin olive oil – mix well and cover to keep warm.
• After 15 minutes the pork loin should be done. Remove it from the pan and set aside to rest.
• Drain off excess fat from the pan and return to medium heat.
• Deglaze with 1 c of zinfandel being sure to get all the good little bits of flavor off the pan.
• Simmer 2-3 minutes.
• Add 2 heaping tablespoons of
Cherry Zinfandel Fruit Spread to the pan stirring until the jam has melted into the sauce. Season with a few grinds of fresh pepper.

To serve: place a few spoonfuls of polenta in the center of each of the four plates. Slice the pork loin at an angle into Ľ slices. Arrange 3-4 slices on the polenta and spoon the sauce over top.
Enjoy.

Roasted Pork Tenderloin with Cherry Zinfandel sauce & cream

Oregon Shipper & Growers