CHARLESTON, W.Va. -- I have a short recipe to discuss before heading into holiday cooking. I promise I won't be jumping into talking turkey, even though it's November, home of the big "T'" holiday.At the recent Civic Center Dash cooking school, Kanawha City resident Claudia White told me of a quick and tasty treatment for pot roast that her friend had passed along to her.It has an intriguing name: Three Envelope Pot Roast. We're all too familiar with dried onion soup mix in recipes, but this one forgoes that blend. It calls for the combination of dry ranch dressing, Italian dressing and brown gravy mixes."I was told that the combinations work as far as flavor, although it sounds like they wouldn't," White explained. I tried it. It lived up to the expectation.At the time it was a recipe I hadn't seen before and typed it up to share with you, in case it was a newbie.However, wouldn't you know, before this column could be printed, the November edition of Taste of Home magazine arrived. In it is the same recipe, with a different name, except it calls for the time-tested onion soup mix instead of ranch dressing.Herb roasted pork tenderloin is the main focus today, bypassing the traditional gobbler entree. It's holiday-worthy and calorie, carb and fat friendly with familiar taste-of-fall seasonings. If you aren't a fan of mustard, use olive oil or softened butter to coat the tenderloin.The cranberry chutney is a sweet-tart fruit marriage that pairs perfectly with the pork. You could team it with any fowl or game that says, "It's autumn."For party sandwiches, fill purchased or homemade sweet potato or pumpkin biscuits or muffins with sliced tenderloin and spoonful of chutney. Happy Thanksgiving!Reach Judy Grigoraci at email@example.com. Three Envelope Pot RoastMakes 8 servings.
3 to 3 1/2 pounds beef pot roast
1 envelope ranch dressing mix
1 envelope Italian salad dressing mix 1 envelope brown gravy mix 1 cup waterPLACE meat in single layer in baking dish; whisk together dry mixes and sprinkle over and around beef.POUR water over top and around sides. Cover and bake at 300 degrees for 3 hours or until beef is tender. Serve roast with the gravy that forms.
Herb Roasted Pork Tenderloin with Cranberry ChutneyMakes 4 servings.
Recipe may be doubled
1 whole pork tenderloin (about 1 pound) 1 tablespoon spicy brown mustard, divided 1/4 teaspoon dried rosemary, divided 1/4 teaspoon dried thyme, divided 1/4 teaspoon dried sage, divided 1/4 teaspoon dried oregano, divided 1/4 teaspoon black pepper, dividedTRIM tenderloin of fat and silver membrane; brush one side with 1/2 tablespoon mustard; sprinkle with 1/8 teaspoon each herb and pepper.TURN roast over and repeat procedure with mustard and herbs. Place on baking pan sprayed with cooking spray; may pour a little chicken broth in bottom of pan for additional juice.BAKE at 350 degrees about 25 minutes or until cooked through (145 degrees Fahrenheit if using a thermometer). Cook time depends upon thickness of tenderloin. Don't overcook. Today slightly pink pork is safe. Let stand 5 minutes before cutting. Serve with the chutney.Nutrition information per 1/4 recipe: 140 calories; 35 calories from fat; 4 grams fat; 1.5 grams saturated fat; 75 milligrams cholesterol; 115 milligrams sodium; 1 gram carbohydrates; zero grams fiber; 24 grams protein. Cranberry ChutneyMakes about 3 cups.
1 20-ounce can crushed pineapple, well drained 1 16-ounce can whole berry cranberry sauce 2 tablespoons packed brown sugar 2 tablespoons finely chopped green onion 1/2 teaspoon ground ginger 1/4 teaspoon saltCOMBINE all ingredients in saucepan; heat to boiling, stirring often.SIMMER 10 minutes, stirring occasionally.COVER and chill until serving time.Nutrition information per 1/4 cup: 70 calories; 0 calories from fat; 0 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 0 milligrams sodium; 0 grams carbohydrates; less than 1 gram fiber; 0 grams protein.