20+ Christmas Recipe 2020 Get Cooking And Enjoy!

Ingredients:

Cider-Glazed Pork Tenderloin

• 2 pounds pork tenderloin
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup apple cider
• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 1/4 cup Dijon mustard

Cranberry Pecan Brussels Sprouts

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey

Instructions:

Cider-Glazed Pork Tenderloin

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the olive oil, garlic, thyme, rosemary, salt, and pepper.
3. Rub the mixture all over the pork tenderloin.
4. In a saucepan, combine the apple cider, honey, balsamic vinegar, and Dijon mustard. Bring to a boil and then reduce the heat to a simmer. Let it simmer for about 5 minutes, until it thickens.
5. Place the pork tenderloin in a baking dish and pour the glaze over it.
6. Bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
7. Let the pork rest for 5 minutes before slicing and serving.

Cranberry Pecan Brussels Sprouts

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the Brussels sprouts, olive oil, salt, and pepper together until well coated.
3. Spread the Brussels sprouts onto a baking sheet and roast for 20-25 minutes, until they are tender and slightly charred.
4. In a small bowl, mix together the cranberries, pecans, balsamic vinegar, and honey.
5. Drizzle the mixture over the roasted Brussels sprouts and toss to combine.
6. Return the Brussels sprouts to the oven and roast for an additional 5 minutes.
7. Serve hot and enjoy!