WHAT'S COOKIN'? Christmas menu with pork loin roast

Molasses Pork Tenderloin with Red Wine Sauce

1 cup reduced-sodium soy sauce

1 1/4 cups molasses

1/4 cup fresh lemon juice

1/4 cup olive oil

3 Tbsp. minced fresh ginger

2 large garlic cloves, minced

3 (3/4 lb.) pork tenderloins

Red Wine Sauce, optional

Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and marinate overnight.

Remove tenderloins from marinade, discarding marinade.

Pan sear tenderloins in a hot skillet to brown and then bake at 375 for 15 to 20 minutes.

Let stand 10 minutes before slicing. Serve with Red Wine Sauce, if desired. Makes 6 to 8 servings.

Red Wine Sauce

1/2 small sweet onion, minced

2 Tbsp. butter

1/2 cup dry red wine

1 (14 1/2 oz.) can beef broth

1/4 cup water

2 Tbsp. cornstarch

Sauté onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Add wine, and cook 3 minutes. Add beef broth; bring to a boil, and cook 5 minutes.

Stir together water and cornstarch; add to broth mixture, stirring constantly 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin.

Pepper Jelly Glazed Carrots

1 (2-pound) package baby carrots

1 (10 1/2-oz.) can condensed chicken broth, undiluted

2 Tbsp. butter or margarine

1 (10 ½ oz.) jar red pepper jelly

Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

Stir in butter and red pepper jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots. Makes 6 servings.

Noël Ice Cream Cups

1 qt. vanilla ice cream, softened

1/4 cup chopped pecans, toasted

2 Tbsp. each chopped red and green maraschino cherries

1 tsp. vanilla extract

1/2 tsp. almond extract

1/2 cup milk chocolate M&M's

Crushed peppermint candies

In a large bowl, combine the ice cream, pecans, cherries and extracts. Fold in M&M's.

Spoon into paper-lined Christmas muffin cups and freeze for at least 30 minutes. Sprinkle with crushed peppermint. Makes 8 to 10 servings.