Tag Archives: cardamom

Cardamom Shortbread with Grand Marnier buttercream

Cardamom Shortbread cookies with Grand Marnier Buttercream

Cardamom Shortbread cookies with Grand Marnier Buttercream

 

This week was my sister-in-laws annual cookie exchange. Usually I’m all over Christmas baking, but this year I’ve been really busy and haven’t had a chance to really think about it. Luckily I have an amazing mom who really likes to bake and was able to help me out for the cookie exchange. Aren’t moms awesome? Even though the cookies were baked for the exchange, I really thought I should do at least a little bit of my own baking, as well. It always helps me to get into the Christmas spirit. And with Christmas only two weeks away (eek!) I could use all the help I could get. I wanted to make something easy and quick and of course, delicious, so I thought I would make my grandma’s shortbread cookie recipe. You really can’t get more Christmassy (that’s a word, right?) than shortbread cookies. Of course, it wouldn’t really be me if I didn’t put my own spin on it, though. So here we go… Continue reading

Pistachio Crusted Pork Tenderloin

Usually when I make Pork Tenderloin, I don’t really do a lot to it. I marinate it for a few hours in a mixture that includes orange juice and soy sauce and then roast it for about 45 minutes. I decided to change it up a bit last week and sneak in my new favourite spice, Cardamom (as well as a few other “C” spices). I think cardamom has such a distinct and delicious flavour. Not only that, but it has many health benefits as well. Being from the same family as ginger and turmeric, it has some anti-inflammatory properties and can be used to help with digestive issues. I’ve  also read that it can be used to help with coughs and colds, which I thought was interesting. In this recipe, I just added it to the sauce, but I think it really completes the dish.

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1 Lbs Pork Tenderloin

2/3 Cups Pistachios, shelled

1 Tbsp Coriander

2 tsp Cumin

1 tsp Caraway

 

Sauce:

2 Oranges, juice only

2 Tbsp Orange marmalade

1/2 tsp Ground Cardamom

 

Preheat oven to 375 degrees

Finely chop pistachios. Mix together with cumin, coriander and caraway. Roll tenderloin in pistachio mixture until well coated. Bake for 40 – 45 minutes until done. Remove from oven and let rest 5 minutes before slicing.

While the tenderloin is baking, whisk together orange juice, marmalade and cardamom in a small sauce pan. Over low heat simmer about 10 minutes until thickened. Serve over tenderloin.

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