Pork Loin with Wine and Herb Gravy

Ingredients:

• 2 lb center cut pork loin
• 1/3rd cup extra virgin olive oil
• 2 tablespoons fresh rosemary, chopped
• 1/2 cup sage, chopped
• 6 cloves garlic, minced
• 1 and 1/2 cups dry white wine
• 1/2 cup chicken broth
• 1/3 cup heavy cream
• Salt and pepper, to taste
• 1 tablespoon thyme
• 2 teaspoons parsley
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions:

1. Preheat oven to 350 degrees
2. In a large skillet, heat oil on medium-high heat. Add minced garlic to oil and cook until flagrant (about 1 to 2 minutes)
3. Add rosemary and sage to skillet. Saute garlic, rosemary and sage for about one minute.
4. Add pork loin to skillet on top of the herbs. Saute for approximately 5 minutes on each side, then remove pork loin to a plate, leaving most of the herbs behind. 
5. Add wine to skillet and stir with a wooden spoon, making sure to scrape the bottom of the skillet with the spoon. Cook until smell of alcohol has disappeared--about one to two minutes.
6. Add heavy cream to gravy mixture and mix well. 
7. Add salt, pepper, thyme and parsley to gravy mixture. 
8. Mix cornstarch and water in a small bowl. Add this mixture to the gravy to increase thickness.
9. Place pork loin in a large baking pan and season with additional salt and pepper.
10. Pour 3/4 of gravy mixture over pork loin. 
    
11. Place baking pan in oven and cook for about 25 minutes. At the 25-minute mark, remove pan from oven and add rest of gravy to the pork loin. Place back in oven and cook for approximately 20 more minutes or until a meat thermometer reads at least 150 degree Fahrenheit when inserted. 
12. Remove pork loin from oven and then remove the pork loin from the baking pan to a separate plate. 
13.  Pour the juices from the baking pan into a large saucepan. Add chicken broth to saucepan and cook on medium-high heat until boiling. Then remove from heat.
14. Place pork loin back into baking dish and add gravy mixture on top. Slice and serve immediately.Spoon additional gravy from baking pan on top of pork loin slices. Enjoy! 

Chicken-Stuffed Eggplant Bowls

The perfect dinner for two! The following recipe is for two eggplant bowls. 

Ingredients:

• 1 large eggplant
• 3/4 lb boneless, skinless chicken breasts cut into small cubes
• 1 can diced tomatoes
• 3/4 cup Classico Tomato and Basil marinara sauce
• 1 onion, diced
• 2 garlic cloves, minced
• 1/3 cup shredded Parmesan cheese
• 2 teaspoons grated Parmesan cheese
• 1 teaspoon oregano
• 1 cup chopped mushrooms
• 2 tablespoons extra virgin olive oil
• Sea salt and ground black pepper, to taste
• 2 teaspoons red pepper flakes
• 2 teaspoons cayenne pepper
• 1 and 1/2 cup chopped baby spinach

Instructions:

1. Pre-heat oven to 375 degrees F.
2. Slice eggplant in half. Scoop out the center of both halves. Chop the eggplant that was scooped out into small pieces and set aside for later use. 
3. Brush eggplant with olive oil and place on a lined baking sheet. Bake for 15 minutes.
4. Meanwhile, heat a tablespoon of olive oil in a large skillet on medium-high heat. Add garlic to skillet and saute for about one minute or until flagrant.
5. Add in diced onion, chicken cubes, mushrooms and the remaining eggplant. Cook until chicken is opaque.
6. Add in tomato, Classico sauce, spinach and seasonings. Cook until for about 4-5 minutes.
7. Fill eggplant bowls with mixture. Sprinkle shredded Parmesan cheese and oregano on top. 
8. Bake eggplant bowls for about ten minutes. 
9. Remove eggplant bowls from oven and top with grated Parmesan cheese and more red pepper flakes if desired.
10. Enjoy your healthy and delicious dinner!