Bacon-Wrapped Pork Tenderloin

Ingredients

• 1 lb. pork tenderloin, patted dry

• 2 (1 oz. each) slices bacon, halved lengthwise

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• 1 Tbsp. unsalted butter

• 1/4 cup (2 oz.) bourbon

• 2 Tbsp. apple cider vinegar

• 1 Tbsp. unsulphured molasses

• 1/2 tsp. Dijon mustard

• 1/2 tsp. chopped fresh rosemary

Preheat oven to 400°F. Cut pork tenderloin into 4 equal portions (about 2 1/2 inches thick). Gently pat down to flatten to about 1 3/4 inches thick. Wrap 1 bacon half around outside edge of each pork filet, securing with a wooden pick. Sprinkle pork evenly with salt and pepper

1. Melt butter in a medium (10-inch) cast-iron skillet over medium-high. Add the wrapped pork to skillet, bacon side down. Cook, turning occasionally, until bacon is browned, about 6 minutes. Turn filets cut side down; cook, undisturbed, until browned, about 4 minutes. Flip filets; transfer skillet to oven. Bake in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, 8 to 10 minutes. Remove from skillet, and place on a plate (do not wipe skillet clean); let rest 5 minutes.

2. Add bourbon to skillet; cook over medium-high about 30 seconds, scraping bottom of skillet to loosen any browned bits. Stir in apple cider vinegar, molasses, and Dijon mustard; cook, stirring often, until slightly thickened, 1 to 2 minutes. Remove from heat; stir in rosemary. Remove and discard wooden picks; return pork to skillet, and spoon sauce over pork.

COTTAGE CHEESE BREAD

Ingredients: 

• 1½ cups almond flour

• ½ cup cottage cheese

• 4 eggs

• ¼ cup coconut oil, melted

• 1 tsp. baking powder

• ½ tsp. salt

Directions:

• Active: 10 min.

• Total time: 1 hr, 45 min.

• Yield: 1 loaf (at least 12 slices)

1. Heat oven to 350°F. Grease 9"x5" loaf pan with cooking spray.

2. In bowl, mix almond flour, baking powder and salt.

3. In another bowl, beat eggs, then add cottage cheese and melted coconut oil. Mix until smooth.

4. Incorporate dry mixture into wet ingredients and mix well until the batter is smooth.

5. Pour batter into loaf pan and smooth top.

6. Bake until the bread is golden and toothpick inserted into center comes out clean, about 40 min.

7. Once baked, remove bread from oven and let cool in pan for 3 min., then transfer to wire rack and let cool completely, about 1 hr.

KETO BRIOCHE

Keto Brioche Bread Loaf is a white, fluffy, soft, and High Protein Bread Loaf you all have been waiting for. Fully Low Carb, Gluten-Free, and Diabetic Friendly, this Keto Bread would be your go-to Loaf for breakfast as well as making the best proper Keto French Toast.

Ingredients

* 4 Eggs

* 345 grams (1,5 Cup) Cream Cheese

* 45 grams (4 Tablespoons) Sweetener

* 60 grams (1/4 Cup) Butter

* 60 grams (1/4 Cup) Heavy Cream

* 50 grams (1/4 Cup) Oil

* 2 Cup ( 200 grams) Unflavored Protein

* 1/2 teaspoon salt

* 1/3 teaspoon (3 grams) Baking Soda

* 2 1/2 teaspoons (12 grams) Baking Powder

* 1 tsp (4 grams) Xanthan Gum

Instructions

1. Prepare all of your ingredients and preheat the oven to 320F or 160C

2. Start with whisking the sweetener together with eggs. Whisk until you get a perfect fluffy but still liquid consistency.

3. Once the eggs are whisked together with a sweetener, start adding all of the wet ingredients: cream cheese, butter, heavy cream, and oil.

4. Whisk all of them together until you get a smooth consistency.

5. Once that is done, add all dry ingredients: protein powder, baking soda, baking powder, and xanthan gum.

6. Once again, whisk the whole mixture together. Make sure everything is smooth, and you do not have any dry pieces left inside. Gently pour the brioche dough into your loaf pan.

7. Place your loaf into the oven and bake at the same temperature, 320 Fahrenheit or 160 Celsius, for approximately 40 minutes.

STRAWBERRY JAM

Ingredients

5 cups of slightly crushed strawberries (about 5 pounds)

6 cups sugar

1/2 cup lemon juice

Optional: If using fruit that is not all ripe, use 6 tablespoons of Ball® Real Fruit Classic Pectin

Instructions

1. Mix strawberries and sugar and cook rapidly for about 20 minutes, stirring to prevent scorching.
2. Add lemon juice and pectin, then cook and continue stirring for about 10 minutes longer or until thick.
3. Prepare boiling-water canner and heat jars in simmering water until ready to use. Wash lids in warm soapy water and set aside.
4. Ladle hot jam into hot jars, leaving a ¼ inch of headspace. Clean the rims of jars before putting on jar lids. Screw the metal bands on finger tight and place in boiling-water bath canner. Process for 10 minutes. Turn off the heat and take off the lid.
5. After 10 minutes, remove the jars and place them on a rack or kitchen towel on the counter.  Allow jars of jams to cool down without moving. You may hear a ping—the jars have sealed!
6. After 24 hours, remove the screw bands and test seal by pressing gently on the lid. Store for up to a year in a cool, dry place.

LEMON ANGEL CAKE BARS

TOTAL TIME: Prep: 15 min. Bake: 20 min. + chillingYIELD: 4 dozen.

Ingredients

• 1 package (16 ounces) angel food cake mix
• 1 can (15-3/4 ounces) lemon pie filling
• 1 cup unsweetened finely shredded coconut
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2-1/2 cups confectioners' sugar
• 3 teaspoons grated lemon zest

Directions

• 1. Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan.
• 2. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• 3. Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles