<back


FOX in the Morning
10/27 - 8:25 am
11/10 - 8:25 am
12/08 - 8:25 am

Join Mary for a cooking series on Channel 41, Louisville.
Spice Rubbed Pork Tenderloin
1lb. trimmed pork tenderloin
1 tsp smoked paprika
1 tsp salt
1/2 tsp freshly ground black pepper
1 Tbls olive oil
1/4 cup peach or apricot preserves
2 Tbls white wine or chicken broth

Lay the tenderloin on a cutting board or a piece of waxed paper. Mix together the paprika, salt and pepper. Sprinkle all sides of the tenderloin with the seasonings.

Heat a sauté pan or grill pan over medium high heat. Add the olive oil and tilt the pan to distribute the oil. Place the pork in the pan, and cook without turning for about 3 minutes. The pork should easily release from the pan. Turn the pork so the each side is nicely browned, about 2 - 3 minutes per side; 12-15 minutes total cooking time. Remove from the heat and cover with a domed lid or aluminum foil and allow to rest for about 5 minutes.

Mix together the preserves and the wine or chicken broth in a small sauce pan or microwaveable container. Heat and stir just to smooth out the sauce.

Slice the pork and serve with the prepared sauce. Serves 4.


Smashed Sweet Potatoes w/ Chipotle Chilies and Cherve
2 large sweet potatoes, peeled and cubed (about 1 1/2 lb.)
2 oz soft, fresh goat cheese (Cherve)
2 Tbls unsalted butter
Salt and pepper to taste
1/2 - 1 Chipotle Chili in adobo sauce, seeds removed and minced

Place the potatoes in a sauce pat and cover with cold water. Bring to a boil, reduce to simmer and cook until the potatoes are fork tender, about 12-15 minutes. Drain and return the potatoes to the pan. Add the remaining ingredients and cover the pan to retain heat and allow the butter and cheese to melt. Using a potato masher or electric mixer, mash the potatoes until the desired consistency is reached. Taste and adjust seasonings. Serves 4.


Green Beans Amandine
3/4 - 1lb. of fresh green beans, stem end trimmed, washed and patted dry
1 Tbls unsalted butter
2 Tbls sliced or slivered almonds
Salt and pepper to taste

In a medium, wide sauce pan or sauté pan, place the green beans and 3 Tbls of water. Heat over medium high heat until the water begins to steam. Cover to allow the beans to steam. After 3 minutes, the beans should be bright green and crisp-tender. Add the butter and almonds and stir until the butter is melted and the almonds are toasted, about 2-3 minutes. Serve immediately. Serves 4.