Executive Chef Wayne’s Recipe Corner: Ranch Chicken Sliders And Pork Tenderloin With Raspberry Sauce
Ranch Chicken Sliders 1 Package of Ground Chicken 1 Package of Dry Ranch Dip Mix 1 Package of Slider Rolls 2 Plum Tomatoes Sliced 1 cup of Pickle Chips 1 Bottle of Ranch Dressing Preparation Instructions: Combine Ground Chicken and Ranch Dip Packet then form into mini patties based on the size of the Slider Rolls. Cook Patties on medium high heat in frying pan for 3 minutes on each side. Place patties on Slider Rolls and top with Tomatoes, Pickles and finish with Ranch Dressing. Makes 5 to 6 servings.
Pork Tenderloin with Raspberry Sauce
Pork tenderloin 2-3lbs
Salt & pepper
1/2 cup raspberry preserves
1/8 cup red wine vinegar
1/8 cup ketchup
1 ½ teaspoon prepared horseradish
1 ½ teaspoon soy sauce
1 ½ teaspoons minced garlic
1/4 cup + 2 tablespoons water
3 tablespoons canola oil
Season tenderloins with salt and pepper set aside. Heat oil to medium in a sauté pan and saute tenderloins until lightly browned or for one minute on each side. Place in a roasting pan and bake in a pre-heated 350 degree oven. Bake for 15-20 minutes or until the internal temperature is 155 degrees.
Using the same sauté pan, add preserves, red wine vinegar, ketchup, horse radish, soy sauce, garlic and water. Simmer over low heat for 5 min and break up any lumps. Slice tenderloins on the bias and serve with a spoon full of raspberry sauce.