Orange Glazed Pork Tenderloin

I wanted to try this recipe for months, but I wanted to save it for a autumn day! Today is just the kind of day that would be great to have some grilled chops! This also works ifs you bake them at 375 for 20 minutes then glaze them and then bake for another 20 minutes.

Grilled Orange-Glazed Pork Tenderloin
Pg. 160 The Deen Family Cookbook

1 cup orange juice
1/4 Olive oil
2 cloves garlic
1 tsp salt
2 1 1/4 lb pork tenderloins
1/3 cup honey
vegetable oil for brushing the grill

1.In a blender, combine the oj, olive oil and garlic until smooth. Place the tenderloin in a baggie or container for marinating and coat the pork with the marinade. Seal and marinate overnight or 8 hours.

2. Fire up the grill, remove pork from marinade, pat dry and reserve marinade in a small saucepan. Add the honey to the marinade and bring to a boil until the sauce is reduced to a syrupy consistency, about 20 minutes.

3. Meanwhile, brush your grill and grill the meat for 20 minutes, turning occasionally. Brush with the glaze the rest of the time, about 20 more minutes. Let rest before slicing.

Caramel-Apple Cheesecake

A two day recipe that is worth the time! YUM! A great cheesecake for fall!

Cousin Jonnie's Caramel-Apple Cheesecake
Pg. 227 The Deen Family Cookbook

Crust
3 cups graham cracker crumbs
9 tbsp butter, melted
1/2cup sugar

Filling
2 lbs (4 8oz packages) Cream Cheese
1 1/2 cups sugar
2 tbsp cornstarch
one 16 oz container sour cream
1/2 orange juice
1/2 tsp vanilla
5 eggs

Topping
8 tbsp butter
1 1/2 lbs (about 3 large) apples
1/2 cup chopped pecans
1 cup sugar
1/2 cup heavy cream

1. Preheat oven to 350 degrees. Wrap the bottom and sides of a 10 inch spring form pan tightly with foil to prevent moisture from the water bath from seeping in=to the cheesecake.

2. Make the crust, in a food processor, mix the cracker crumbs, butter, and sugar. Press the mixture in to the bottom of the pan and half way up the sides of the prepared pan. Bake the crust for 10 minutes, remove from oven and cool completely.

3. While the crust cools, make the filling. In a food processor or with an electric mixer, mix the cream cheese, sugar, and cornstarch until smooth. Add the sour cream, orange juice, and vanilla and blend until smooth. Beat the eggs in one at a time until combined.

4. Pour the filling in to the crust. Place a roasting pan in the center of the oven filled half full with water and transfer the spring form pan to it. The water should come halfway up the pan. Check through the baking pan to see if water needs to be added. Bake for about 1 hour and 45 minutes. Carefully remove cake from roasting pan and refrigerate overnight.

5. To make the topping, melt the butter in a large skillet over high heat. Add pecans and apples and cook until the apples are cover in the butter, about 2 minutes. Add the sugar and stir until the sugar dissolves and the liquid come to a boil, about 3 minutes.

6. Using a slotted spoon, remove the apples and pecan to a bowl and continue cooking the liquid over medium heat. Stirring often until the liquid becomes an amber brown color. Remove from the heat and carefully add the heavy cream, as it may splatter. Return to the heat until it boils, remove from the heat and add the apples and pecans. Allow to cool until they are luke-warm. Top the cheesecake and refrigerate until ready to serve.Use a knife dipped in hot water to cut through the caramel topping.