The Best Pork Roast Ever and Sweet Potato Mash

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I know I don’t normally post about the cooking that I’ve done, but, like the Chicken Pillows, I just have to share these recipes! Unfortunately, I didn’t take any pictures because I didn’t really expect to blog about this meal, but there are pictures in the links I’ll be sharing for each recipe. Now, on to the good stuff!

The Best Pork Roast Ever
I was a little skeptical when I saw this was named The Best Pork Roast…I mean, really? Well, this is one of the very best, if not the best, pork roast I’ve had, so I guess it did live up to its name!

To make the pork roast I followed the recipe below which can be found on Foodie Sisters site.

Ingredients
1 2 pound package of pork tenderloins (you can either get a pack with 2 tenderloins or one big tenderloin and cut it in half)
4 garlic cloves, quartered/sliced/slivered (I actually only used 2 cloves)
1/4 cup soy sauce (I used light soy sauce)
2 tablespoon country dijon mustard
4 tablespoon honey
2 tablespoon orange juice
1 tablespoon finely chopped fresh rosemary
freshly ground pepper, to taste
3 tablespoons olive oil

Directions
1. Preheat oven to 350 degrees.
2. Take tenderloins out of package. Rinse and pat dry.
3. Spray a 9×13 baking dish and place tenderloins inside.
4. Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.
5. To make the marinade, use a measuring cup or bowl and whisk together everything except for olive oil. Then, slowly drizzle in the oil while whisking.
6. Pour marinade over tenderloins.
7. Bake uncovered for 45 minutes. Baste the tenderloins at least one time during the baking process.
8. When finished, let the roast rest on the cutting board for about 10 minutes before cutting. This is the hardest step because it smells SO good!
9. Cut the roast and spoon sauce over the pieces.
10. Get ready for a delicious flavor explosion in your mouth!

Sweet Potato Mash
I LOVE sweet potatoes so I thought that a sweet potato mash would be a nice compliment to the pork roast. To make the mash, I used the recipe that can be found at Skinny Chef‘s website.

Ingredients
2 1/2 lbs of sweet potatoes (I used three medium sized potatoes)
1/4 cup non-fat milk at room temperature
2 tablespoons unsalted butter
2 tablespoons honey
2 teaspoons dijon mustard
1/4 teaspoon salt

Directions
1. Cut up the potatoes into small pieces. Place in boiling water.
2. Boil the potatoes until soft (I believe it took about 20-25 minutes).
3. Drain the potatoes and put back into the pan used to boil the potatoes.
4. With an electric mixer, beat the potatoes and alternate adding the milk and the butter to the mixture until the potatoes are a smooth puree.
5. Beat in the honey, mustard, and salt.
6. Serve immediately and enjoy!

I hope that you enjoy this meal as much as my husband and I did…we were all but licking our plates (we let the dog do that)!

Cooking love,
Heather

Chicken Pillows

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Chicken Pillows

Even though I usually write about my baking, I also love to cook. Today I made one of the MOST delicious recipes that I found on Pinterest a few weeks ago and I just had to share. The recipe I used is slightly modified from the recipe found on Chef-In-Training‘s website.

Ingredients:
1 (8 oz) can Pillsbury Crescent Rolls
8 oz cream cheese
1/4 cup butter
2-3 cups cooked, diced or shredded chicken
1 egg
Water
1 sleeve crushed crackers (I used Ritz)
1 can Cream of Chicken soup
Milk

How to Make Chicken Pillows:
1. Preheat your oven to 400 degrees F.
2. Cook the chicken if you have not done so already.
Chicken
3. Soften 1/4 cup of butter and 8 oz of cream cheese. Stir until the mixture is smooth.

Cream Cheese and Butter
4. Add the cooked chicken to the cream cheese and butter mixture. Stir until everything is combined well.
5. Lay out the 8 crescents and try to spread them out so they are slightly bigger. Be careful- they tear easily and can get stuck to the baking sheet.
6. Put one to two spoonfuls of the chicken mixture on each crescent. Close the “pillow.” Repeat this step for each of the remaining 7 crescents and place them on the baking sheet.

Wrapped

7. Put an egg with a couple of tablespoons of water in a bowl. Beat together.
8. Put the crushed crackers in another bowl.

Crushed Crackers

9. Dip each “pillow” into the egg mixture, then roll it in the crackers. Place on the baking sheet.

Ready for Oven

10. Put the Chicken Pillows in the preheated oven for 20 minutes. While the pillows are cooking, make the sauce by putting the can of cream of chicken soup and as much milk as you’d like (depending if you’d like your sauce to be thick or runny) in a sauce pan. Stir together and simmer until the pillows are done.

Sauce

11. Take the pillows out of the oven after the 20 minutes (or when they are done)…

Out of the Oven

And cover with the sauce!

Finished Pillow

12. Enjoy!!

Cooking love!
Heather