Blueberry Glazed Pork Medallions

Ingredients

• 2 pound pork tenderloin
• 1 teaspoon Italian seasoning
• ¼ teaspoon pepper
• ½ tsp garlic powder

Sauce:

• ¼ cup water
• ½ cup brown sugar
• 1 Tablespoons Cornstarch
• 2 Tablespoons Balsamic Vinegar
• ½ cup water
• 2 Tablespoons soy sauce
• 1 cup blueberries

Instructions

1. In a small bowl, combine Italian seasoning, pepper, and garlic. Rub over tenderloin.
2. Pan fry in a large frying pan until outside is browned.
3. Slice pork loin into medallions and cook until barely pink.
4. Serve with blueberry glaze sauce.

Sauce:

 1. In a small pan whisk together brown sugar, cornstarch, balsamic vinegar, water and soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Add blueberries and simmer until warm, about 2 minutes.

Can also be made in a crockpot:

1. After seasoning, pork loin, pour ½ cup of water in the slow cooker and add the tenderloin. Cook on low for 5-6 hours.
2. When tenderloin is done, remove from slow cooker and let rest 5 minutes. Drizzle glaze over tenderloin.
3. Slice and serve.

Mango Pavlova

I made this as a gluten free option for my daughter's middle school girl's book club. The book selection was A Mango Shaped Space by Wendy Mass.

Base:

Beat 4 egg whites with an electric mixer until soft peaks form. Add 3/4 cup sugar, a bit at a time, until it is completely mixed in. Add 1/2 tsp cream of tartar and mix well.

Spread tin foil over the baking pan you plan to use and grease well. Spread egg mixture on top in an even layer. Bake at 225 degrees for 1 hour and then turn off oven and let sit overnight. The next morning, peel back foil and set back on to the baking sheet. 

Topping

Whip 2 cups whipping cream and add 1 tsp of vanilla. Melt 1 cup white chocolate in the microwave on "defrost" setting. Fold the melted chocolate into whipped cream. 

Chop 2-3 mangos into small pieces. Add sugar to pieces if mango is not sweet enough. 

To assemble:

Spread whipped cream/white chocolate on to base. Sprinkle with chopped mangoes and serve. Yum!

(*Note* Only assemble pavlova right before serving or meringue will go soft.)