The Janiak Collection

151INGREDIENTS: Pot2 Tbsp. butter1 celery stick, choppedKosher saltFreshly ground black pepper3 cloves garlic, minced1 bsp. all-purpose flourT2 large carrots, peeled and chopped into 1” piecesDIRECTIONS:In a large pot over medium heat, melt butter. Add carrots and celery and season mixture with salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.Add flour and stir until the vegetables are coated, then add chicken, thyme, bay leaf, potatoes and chicken broth. Season with salt and pepper. Bring mixture to a simmer and cook for 15 minutes, or until the chicken is no longer pink and the potatoes are tender.Remove chicken from pot and transfer to a medium bowl. Using two forks, shred the chicken into small pieces and return to the pot. Garnish with parsley.1 ½ lb. chicken breasts3 sprigs thyme¾ lb. baby potatoes, quartered3 cup low-sodium chicken broth2 Tbsp. chopped parsley1 bay leafMAIN DISHC

152Creamy lemon butter Chicken

153INGREDIENTS:6 bone-in, skin-on chicken thighs1 Tbsp. paprikaSalt and Pepper to taste1 tsp. dried thyme3 Tbsp. unsalted butter3 cloves of garlic½ cup heavy cream¼ cup Parmesan1 lemon2 cups baby spinachDIRECTIONS:Season chicken thighs with salt, pepper, and paprika.Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet.Bake for 25 minutes.Serve immediately.Preheat oven to 400˚& oven proof skilletMAIN DISHC

154Creamy lemon Chicken Piccata MeaTballS!

155INGREDIENTS: Skillet/PanMeatballs1 lb ground chicken1 egg¾ cup breadcrumbs2 garlic cloves, minced¼ cup chopped fresh parsley½ cup grated parmesan cheese ¼ - ⅓ cup lemon juice (adjust to taste)Salt and pepperDIRECTIONS:Place meatball ingredients in a bowl and mix to combine. If it’s too wet to form balls, add a touch of extra breadcrumbs or refrigerate.Scoop up a heaped Tbsp. and with slightly wet hands, roll into balls.Heat oil in a non stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over but still raw inside. Remove onto plate, repeat with remaining meatballs.Wipe skillet clean with paper towel. Reduce heat to medium.Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.Stir through parsley and capers. I like serving this with pasta with more parmesan cheese!NotesTo make this with milk instead of cream, just add an extra 1 Tbsp. of flour into the butter, plus add Tbsp. of grated parmesan into the sauce. This will thicken the sauce nicely, it will taste fantastic and is a healthier option!Sauce1 Tbsp. olive oil3 Tbsp. butter1 Tbsp. all purpose flour1 cup chicken broth1 cup heavy cream¼ cup capers, drainedSalt and pepperMAIN DISHC

156Creamy Chicken Penne

157DIRECTIONS:1. In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, and chop.2. In the same skillet, cook the chicken with salt, pepper, Italian seasoning, and paprika.3. Add garlic and cook until soft.4. Add spinach and tomatoes, and cook until spinach is wilted.5. Add the cream and parmesan, and bring to a boil. 6. Add the penne and bacon, and stir until fully coated in sauce. Serve with fresh parsley, parmesan, and red pepper flakes if desired.7. Enjoy!INGREDIENTS: Deep Skillet/Pan4 slices bacon2 chicken breasts, slicedSalt & pepper to taste2 tsp. Italian seasoning1 tsp. paprika2 cloves garlic, minced2 cups spinach4 small tomatoes, diced1 ½ cups cream1 cup shredded parmesan½ tsp. red pepper flakes10 oz. penne, cooked al denteMAIN DISHC

158Creamy Skillet Chicken CacciatoreCreamy Skillet Chicken Cacciatore

159INGREDIENTS: Skillet/Pan4 boneless skinless chicken breasts1 tsp. Italian seasoningSalt and pepper2 Tbsp. olive oil, divided2 cloves garlic, minced½ red bell pepper½ yellow pepper8 oz. mushrooms, sliced15 oz. crushed tomatoes¼ heavy cream½ cup chicken broth1 Tbsp. Italian seasoning½ cup fresh basil, choppedSalt and pepper to tasteFreshly grated parmesan cheese for garnishDIRECTIONS:Season the chicken with Italian seasoning and salt and pepper. In a large skillet add 1 Tbsp. olive oil and heat to medium high. Cook the chicken about 3 minutes on each side or until a thermometer reads 165 degrees and brown on each side. Set aside the chicken on the plate.Add one Tbsp. olive oil to the skillet and add the garlic, bell pepper, and mushrooms. Sauté until tender. Add the crushed tomatoes, heavy cream, chicken broth, Italian seasoning, and salt and pepper to taste. Let simmer until thickened.Add the chicken back to the skillet until heated through. Serve over hot pasta and garnish with fresh chopped basil and parmesan cheese if desired.MAIN DISHC

160Crispy & Tender baked Chicken Thighs

161INGREDIENTS: Preheat oven to 350O8 bone-in chicken thighs with skin¼ tsp. garlic salt¼ tsp. onion salt¼ tsp. dried oregano¼ tsp. ground thyme¼ tsp. paprika¼ tsp. ground black pepperDIRECTIONS:Line a baking sheet with aluminum foil and spray with cooking spray.Arrange chicken thighs on prepared baking sheet.Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).MAIN DISHC

162easy Chicken Parmesan

163INGREDIENTS:Preheat oven to 400o1 cups panko bread crumbs½½ tsp. garlic powder¼ cup freshly grated Parmesan, plus more for garnish2 large eggs, beaten with 1 bsp. waterT½ cup all-purpose flour1 lb. boneless skinless chicken cutlets½Kosher saltFreshly ground black pepperVegetable oil1 cup shredded mozzarella1 jar favorite Marinara sauceAdd sliced, sauted onions to sauce (oppt.)DIRECTIONS:Prepare breading station with three large mixing bowls: one bowl with panko, garlic powder, and Parmesan mixed with a fork; another with the egg mixture; and the third bowl with flour. Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into bread crumb mixture; repeat steps for remaining chicken and set aside on a plate.Saute onionsPour sauce into a 9 x 13 baking dish and place chicken in sauce. Top with onions and mozzarella and bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.Garnish with parsley and serve immediately.MAIN DISHC

164easy Chicken & Rice Casserole

165INGREDIENTS:Preheat oven to 350°Nonstick cooking spray2 cups white rice1 onion, chopped2 cups chicken broth2 cans cream of mushroom soupKosher saltFreshly ground black pepper3 large bone in, skin on chicken thighs2 Tbsp. butter, melted2 tsp. thyme1 garlic clove, finely minced1 bsp. chopped parsley, for servingTDIRECTIONS:Grease a 9\"x13\" baking pan with nonstick cooking spray.Place rice and onion into baking pan. Pour in the broth and soup and stir to combine. Season with salt and pepper.Place chicken thighs in rice mixture. Brush chicken with butter and sprinkle with thyme and garlic. Season with salt and pepper again.Cover dish with foil and bake for 1 hour. Uncover and bake for 30 minutes more, until the rice is cooked and the chicken is golden. Top with parsley and serve.MAIN DISHC

166Garlic butter baked Chicken Thighs

167INGREDIENTS: Preheat oven to 425°3 lb. (6-8) bone-in, skin-on chicken thighsKosher salt1 bsp. freshly chopped parsley, for garnish TFreshly ground black pepper½ cup (1 stick) unsalted butter, softened to room temperature5 cloves garlic, mincedZest of 1 lemon1 bsp. fresh thyme leavesT1 lemon, cut into rounds1 lb. baby potatoes, quarteredDIRECTIONS:Pat chicken thighs dry with paper towel and season all over with salt and pepper.In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin. Place lemon rounds, potatoes, and chicken thighs in a 9 x 13 baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin more crisp, broil on high for 1 to 2 minutes until golden.MAIN DISHC

168Garlic butter & Rosemary Pan-Roasted Chicken

169INGREDIENTS: Preheat oven to 375°2 Tbsp. olive oil 6 chicken thighsSalt and pepper to taste5 Tbsp. butter 5 cloves garlic, finely chopped1 Tbsp. dried rosemary leavesDIRECTIONS:Brush bottom of 10- to 12-inch heavy ovenproof skillet (such as cast iron) with oil. Place chicken in skillet; season to taste with salt and pepper. Place skillet on bottom rack in hot oven; bake 15 minutes.Meanwhile, melt butter in 1-quart saucepan over low to medium heat. Add garlic and rosemary; cook 3 to 5 minutes, stirring occasionally, until fragrant. Remove from heat.After baking chicken for 15 minutes, remove and discard half of rendered fat from skillet. Pour butter mixture over top of chicken. Bake 15 to 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F), and top of chicken in browned and crisp. Place sheet of foil over chicken until ready to serve.MAIN DISHC

170Garlic Chicken Primaveraw/ asparagus

171INGREDIENTS:Pot2 Tbsp. olive oil3 cloves garlic, chopped2 chicken breasts, thinly sliced2 cups asparagus, chopped1 cup cherry tomatoes, halvedDIRECTIONS:Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing. Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes. Add pasta and Parmesan, stirring until cheese is melted and evenly distributed. Serve!1 cup carrots, sliced1 tsp. pepper1 tsp. salt4 cups cooked penne1 cup ParmesanMAIN DISHC

172Garlic Parmesan Chicken w/ brussels Sprouts

173INGREDIENTS: Preheat oven to 450O & Pan½ cup panko breadcrumbs, toasted1 cup freshly grated ParmesanExtra-virgin olive oil1 cup low-sodium chicken stock1 onion, chopped3 garlic cloves, minced1 lb. Brussels sprouts, trimmed and halved1 ½ lb. boneless, skinless chicken breast, cut in halfDIRECTIONS:In a small bowl combine toasted panko, Parmesan, and 1 tablespoon olive oil. Set aside.In a large sauté pan over medium-high heat add drizzle of olive oil. Place the brussels sprouts cut-side down and cook until golden brown, about 2 minutes. Transfer to a plate. Add more olive oil and sear chicken until golden brown on one side; season with salt and black pepper; transfer to a plate.Melt butter in pan over medium heat; sauté garlic and onion with ½ tsp. salt and ¼ tsp. black pepper. Cook for 1 minute. Add chicken stock and balsamic vinegar.Return chicken to the sauce, seared-side up. Divide cheese and breadcrumb mixture evenly among chicken breasts. Add brussels sprouts and transfer pan to oven; bake 10 to 15 minutes.Garnish with parsley and serve immediately.1 Tbsp. balsamic vinegar¼ cup chopped parsleyKosher saltFreshly ground black pepper2 Tbsp. butterMAIN DISHC

174Honey Soy baked Chicken Thighs

175INGREDIENTS: Preheat oven to 425O3 Tbsp. olive oil3 2 Tbsp. soy sauce (or soy overtakes)5 Tbsp. honey½ tsp. ground ginger½ tsp. fresh ground pepper3 lbs. (approximately) chicken thighs (or preferred chicken meat)4 cloves of garlic; minced (or substitute ½ tsp. garlic powder)Salt and pepper to tasteINSTRUCTIONS:Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to the plastic bag, seal bag and turn chicken to coat each piece, then place in refrigerator to marinate until ready to cook, up to a day ahead.When ready to cook, add chicken and marinade to a baking dish in a single layer. Bake chicken in a 425 degrees oven for 25 minutes with the skin side up. Flip the chicken and cook skin side down for another 10 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin, for a total of 45 minutes. (Maybe broil to crisp skin)Cook until internal temperature of chicken reads 165 degrees.MAIN DISHCx

176lemon asparagus Pasta(Chicken opptional)

177INGREDIENTS:1 (16 ounce) package penne pasta1 pound fresh asparagus, trimmed and cut into 2-inch pieces1 large lemon, zested and juiced1 cup grated Parmesan cheese1/2 cup olive oilSalt to tasteFreshly cracked black pepper to tasteDIRECTIONS:Ready In 30 mFill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper, opptional cooked chicken chunks, until thoroughly combined.MAIN DISHC

178lemon Chicken w/ Potatoes

179INGREDIENTS:3 Tbsp. butter 2 Tbsp. packed brown sugar 1 ½ tsp. Italian seasoning 1 tsp. salt 1 package (28 oz.) boneless skinless chicken thighs 1 lb. baby red potatoes, quartered ½ medium yellow onion, cut into large pieces 1 lemon, sliced ¼ tsp. pepper DIRECTIONS:Spray 13 x 9 (3-quart) baking dish with cooking spray. Meanwhile, in 10-inch nonstick skillet, melt 2 Tbsp. of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and ½ tsp. of the salt. Sprinkle over chicken thighs. Cook chicken thighs in skillet 3 to 4 minutes on each side or until golden brown and crispy. Arrange chicken thighs, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining ½ tsp. salt and ¼ tsp. pepper. Melt remaining 1 Tbsp. butter, and drizzle over mixture. Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F). Preheat oven to: 400O & oven safe skilletMAIN DISHC

180lemon Pepper Chicken

181MAIN DISHC½ cup all-purpose flour1 bsp. lemon pepper seasoningT1 tsp. kosher salt2 lemons, divided1 lb. boneless skinless chicken breasts, halved2 Tbsp. extra-virgin olive oil½ cup Swanson Chicken Broth2 Tbsp. butter2 cloves garlic, mincedFreshly chopped parsley, for garnishIn a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, 15 minutes.Spoon sauce on top of chicken and garnish with parsley.INGREDIENTS: Preheat oven to: 400° & oven safe skilletDIRECTIONS:

182Melt In Your Mouth (MIYM)Parmesan Chicken breasts

183INGREDIENTS: Preheat oven to 375°3 lb.s boneless chicken breasts, trimmed of excess fat1 ½ cups freshly grated Parmesan cheese, divided½ tsp. fresh ground black pepper1 cup sour cream2 tsp. garlic powder1 tsp. seasoned saltDIRECTIONS:Lightly coat a 9 × 13 baking dish with nonstick spray and set aside.In a medium bowl, mix together the sour cream, garlic powder, seasoned salt, pepper, and 1 cup of Parmesan cheese.Place the chicken breasts evenly into the pan. Spread the sour cream mixture on top of the chicken. Sprinkle with the remaining Parmesan cheese.Bake for 25-30 minutes, or until the chicken is cooked through.Turn the oven to broil and place the pan under the broiler for 2-3 minutes until lightly browned on top.Serve immediately.MAIN DISHC

184no Peek Chicken

185INGREDIENTS:Cooking spray4 boneless skinless chicken breasts2 cups long grain rice1 (10.5-oz.) can cream of chicken soup1 (10.5-oz.) can cream of mushroom soup 1 cup water1 tsp. dried oreganoKosher saltFreshly ground black pepper1 (1-oz.) package onion soup mixFreshly chopped parsley, for garnishDIRECTIONS:Grease a 9 x 13 baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish. Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15 minutes, or until chicken is cooked through and rice is tender.Garnish with parsley before serving.Preheat oven to 350°MAIN DISHC

186olive Garden Chicken alfredo

187MAIN DISHCINGREDIENTS3 Tbsp.s butter1 Tbsp. garlic, about 3 cloves, minced3 Tbsp.s all-purpose flour1 ½ cup milk1 ½ cup heavy creamSalt and black pepper to taste½ cup Parmesan cheese, grated½ cup Romano cheese, gratedFresh parsley for garnish, optionalPan seared chicken, cut up, optionalDIRECTIONSMelt the butter in a saucepan over medium heat and add garlic. Cook until fragrant but not browned, about 1 minute.Add the flour and cook, stirring to combine with the butter, for another minute. Slowly add the milk and heavy cream, whisking constantly, smoothing out any lumps. Season with a teaspoon of salt and ½ teaspoon pepper. Whisk in the cheese and simmer until thickened, stirring occasionally, about 5-10 minutes. Taste and adjust seasoning as needed.Remove from heat and serve the lfredo sauce with your Afavorite pasta, and with pan-seared chicken, if desired. Top with more grated Parmesan cheese and fresh parsley, if desired.Saucepan

188orange Chicken

189INGREDIENTS: Sauce pan & skillet2 boneless, skinless chicken breasts, cubed ½ cup BBQ sauce½ cup orange marmalade sauce1 Tbsp. teriyaki sauce2 large eggs½ cup all-purpose flour½ cup cornstarchOil, for fryingTO SERvE:White rice, cookedGreen onions, for garnishSesame seeds, for garnishDIRECTIONS:Combine BBQ sauce, orange marmalade, and teriyaki sauce in a saucepan and simmer for 5 to 10 minutes.Beat eggs in one bowl. In a separate bowl, whisk together flour and cornstarch.Dip chicken through egg, then through flour mixture.Heat a thin layer of oil in a large, nonstick skillet over medium-high heat. Once hot, add chicken and fry for 3 to 5 minutes on each side.Add sauce to large bowl and toss crispy chicken through sauce.Serve over white rice and garnish with sesame seeds and green onions.MAIN DISHC

190Smothered Chicken Casserole

191INGREDIENTS: Preheat oven to 350°1 Tbsp. oil 4 boneless skinless chicken thighs1 can (10 oz.) condensed cream of chicken soup¾2 cups frozen broccoli florets, cut into smaller pieces½ tsp. garlic salt¼ tsp. pepper6 oz. uncooked angel hair pasta1 ¼ cups half-and-half ½ tsp.smoked paprika3 slices precooked bacon, crumbledDIRECTIONS:Spray 2 ½-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve cup ¾sauce. Stir in cooked pasta and frozen broccoli.Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.MAIN DISHC

192Zesty orange-Glazed Drumsticks

193INGREDIENTS:¼ cup orange marmalade2 Tbsp. balsamic vinegar½ tsp. ground ginger½ tsp. ground coriander¼ tsp. cayenne pepper8 small chicken drumsticks1 bsp. olive oilTKosher saltPepperDIRECTIONS:Position the oven rack about 6 inches from the broiler. In a small bowl, combine the marmalade, vinegar, ginger, coriander, and cayenne.Line a broiler-proof rimmed baking sheet withnonstick foil. Toss the chicken with the oil and season with ½ teaspoon salt and teaspoon pepper. Broil for 6 minutes.¼Flip and broil until the skin is crisp and the chicken is nearly cooked through, 5 to 6 minutes more. Brush the chicken with half the jam mixture and broil for 1 minute.Brush with the remaining jam mixture and broil until the mixture begins to caramelize and the chicken is cooked through, about 2 minutes more.BroilMAIN DISHC

194Creamy Dijon Pork Chops

195INGREDIENTS:4 pork chops, 1\" thick, bone-inKosher saltFreshly ground black pepperExtra-virgin olive oil5 Tbsp. unsalted butter2 Tbsp. Dijon mustard2 Tbsp. heavy cream3 garlic cloves, gratedSea salt, such as Maldon¼ cup chopped fresh parsleyDIRECTIONS:Preheat a large skillet over high heat. Pat each pork chop dry with a paper towel and season generously with salt and pepper on both sides.Add 2 tablespoon olive oil and 1 tablespoon butter to the pan, when butter just begins to bubble add two pork chops. Sear on high for 4 to 5 minutes on each side. Transfer pork chops to a clean plate and cover loosely with foil. Repeat for last 2 pork chops.Return skillet to low heat; add 4 Tbsp. butter, Dijon mustard, heavy cream, and garlic; whisk continuously until smooth and garlic is softened. Season with pinch of sea salt and stir in 2 Tbsp. chopped parsley.Serve pork chops with drizzle of creamy Dijon sauce and top with remaining parsley and sprinkle of sea salt.MAIN DISHPSkillet/Pan

196easy Glazed Pork Chops

197INGREDIENTS:4 thick cut pork chops½ tsp. paprika½ tsp. cayenne pepper½ tsp. garlic powder½ tsp. black pepper½ tsp. salt4 Tbsp. brown sugarOlive oilDIRECTIONS:In a bowl, combine your spices (paprika, cayennepepper, garlic powder, black pepper, and salt).Rub the pork chops in the spices generously. Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tbsp. of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don’t add the brown sugar too early or else the sugar will burn and smoke up the room.)Bake at 350˚F/ 175˚C for 15 minutes, to make sure the pork chops are cooked through.Before serving, pour the glaze that’s formed in the pan over the chops. Serve with your vegetables of choice.Preheat oven to 350˚ & oven safe SkilletMAIN DISHP

198Glazed Pork Tenderloin

199INGREDIENTS:Preheat oven to 400O2 lb. pork tenderloin⅓ cup orange juice, plus orange slices for garnishKosher saltFreshly ground black pepper⅓ cup brown sugar2 tsp. minced garlic½ tsp. Italian seasoningDIRECTIONS:Grease a large baking sheet. Arrange tenderloin on the pan with orange slices under the edges and season generously with salt and pepper.In a medium saucepan, bring orange juice, brown sugar, garlic, and Italian seasoning to a boil, then reduce heat and simmer until reduced by half, 5 to 7 minutes. Pour mixture over pork.Bake for 25 minutes, then switch to broil and cook 5 minutes more. Slice and serve immediately.MAIN DISHP

200Herb Rubbed Sirloin Pork Roast