My Little Open Cookbook

Easy Italian Sausage Gravy Over Biscuits Prep time: 5 minutes Total time: 20 minutes 1 - 16 ounce can of buttermilk biscuits 1 lb - Italian pork sausage ¼ cup - flour 1 ½ cup - milk ½ cup - beef broth ¼ cup - green onions Preheat oven to 375 degrees. Lightly butter a 9x13 pan. Add biscuits to pan and bake for 11 - 13 minutes or until tops are golden brown. Add pork sausage to pan and cook on medium heat for 5 minutes, stirring frequently. Stir in flour until meat is coated equally. Add milk and gravy. Stir slowly until gravy starts to boil. Take pan off the burner and stir for 2-3 minutes. Garnish with chopped green onions on top. Add a side of salad or your favorite vegetable for a balanced meal and enjoy! Notes To conserve time bake biscuits while making the gravy. If using regular pork sausage add 2 tsp. Italian seasoning, ½ tsp garlic, and ¼ tsp onion powder.

Juicy Apple and Pear Pork Tenderloin Oven setting: 400 degrees Prep time: 10 - 14 minutes Total time: 40 - 44 minutes 1-2 Tbsp - olive oil 1 lb - thawed pork tenderloin Salt and pepper to taste 3 - pears 1 - red onion 1 Tbsp - balsamic vinegar 2 Tbsp - honey 1 Tbsp - Thyme 1 cup - Apple Juice Preheat oven. Add oil to frying pan. Set to medium, heat and wait until oil starts to simmer. Add tenderloin and cook for 3-5 minutes on each side. Slice Pears and onion. Remove tenderloin and set meat aside in an oven safe pan. Add salt and pepper to your liking. Keeping pan at medium heat add  sliced pears and onion to the pan, stirring every 30 seconds for 3-5 minutes or until browned. When pears and onions are caramelized, add honey balsamic and vinegar. Bring to a boil, then turn heat to low for 4 minutes. Add to tenderloin. Add apple juice and sprinkle thyme on top. Cook for 30 minutes or until internal temperature of meat is at 165 ...