WHAT'S COOKIN'?

Pork Tenderloin with Dijon Marsala Sauce

2 pork tenderloins

4 Tbsp. Dijon mustard

1 Tbsp. oil

2 Tbsp. butter

2 shallots, minced

1 cup Marsala wine

1 Tbsp. Dijon mustard

1 cup heavy cream

Preheat oven to 350. Coat pork tenderloins generously with mustard. Oil a 9 x 13 inch baking dish.

Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.

Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.

Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.

Slice pork, and place on a serving dish. Spoon sauce over meat, and serve. Makes 6 servings.

Cherry O Cream Cheese Pie

1 9” prepared graham cracker crust

1 (8 oz.) pkg. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1/3 cup lemon juice

1 tsp. vanilla extract

1 can cherry pie filling, chilled

In medium size bowl, beat cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 4 hours or until set. Top with desired amount of pie filling before serving.

Tip: Keep Marsala wine in a cool, dark area like other wines. — Pam Griffin