Gluten-Free Vegan Vanilla Cupcakes

If you are vegan, not able to have dairy or eggs or know someone with allergies, it can be daunting to make treats without eggs and milk.  Thank goodness, I came across this wonderful cookbook:  Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule.  The authors are brilliant. Just the Fluffy Vegan Buttercream Frosting and the Golden Vanilla Cupcakes recipes are worth the price of the cookbook.  

Several years ago, I had to cut out dairy when I was nursing my babies.  They were fussy and it helped.  These cupcakes saved me from the insanity.  Now, I am (temporarily) going gluten-free, dairy-free and egg-free.  These cupcakes came to save the day again! 

The other day, there was a Fun Day at my son's school and I volunteered to bake 3 dozen chocolate oreo cupcakes.  He has a classmate that is allergic to gluten, dairy and eggs.  I wanted him to have a treat too, so he wouldn't feel left out.  I went with gluten-free, vegan vanilla cupcakes, as I am also allergic to chocolate (cruel, eh?).  I frosted them with a fluffy, vegan vanilla frosting. 

The vegan vanilla cupcake was perfection.  To make it gluten-free, I made my own gluten-free baking mix and used it in place of all-purpose flour.  If you can tolerate wheat, this cupcake recipe is amazing whether you are vegan or an omnivore.  My children INHALED the gluten-free cupcakes as fast as me.  Completely unexpected.  I even shared them with a few preschoolers at my daughter's school.  They ate the WHOLE cupcake.  Boy, was I surprised.  I expected them to take a few bites and leave it untouched.  They sat and inhaled the frosting and cupcakes in one sitting.  I'll take that as a good recipe!

As for my son's classmate, his smile lit up the room as he gobbled the cupcake.

I used a blend of white rice flour, tapioca starch, potato starch, sweet rice flour and xantham gum.  It makes a dense cupcake but the texture is very spongy, soft and moist.  I found that it is better to bake longer than underbake.  Underbaked cupcakes tend to be a bit gummy.

Gluten-Free Vegan Vanilla Cupcakes
makes 1 dozen

1 cup soy milk (I used unsweetened Coconut Dream)
1 tsp apple cider vinegar (I used lemon juice with great results)
1 1/4 all-purpose flour or your favourite gluten-free flour blend*
2 Tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup canola oil

3/4 cup sugar

2 tsp vanilla extract

1/4 tsp almond extract, caramel extract, or more vanilla extract (I used Mexican vanilla) 

Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk the vegan milk and vinegar or lemon juice in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the vegan milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners half-way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

*I used this gluten-free flour blend from Simply Gluten-Free.com:  3/4 cup super fine white rice flour, 1/4 cup potato starch (not potato flour, 1/4 cup sweet rice flour, 1/4 cup tapioca starch (I used an Asian brand) and 1 tsp xanthan gum. This makes about 1 1/2 cup all-purpose gluten-free flour.  

- Adapted from Culinate.com: Golden Vanilla Cupcakes

I brought one for my son's classmates and the rest to share for preschool.  Everyone enjoyed them!

Enjoy!

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Fluffy Whipped Vanilla Buttercream Frosting - Gluten-free, Vegan or with Butter

Cupcakes galore!  I just finished baking 3 dozen chocolate oreo cupcakes and one dozen gluten-free, vegan (egg-free, dairy-free) vanilla cupcakes for my son's Fun Day event at school.  Yes, that's 4 dozen cupcakes in total.  All from scratch!  

This is my favorite and easy buttercream frosting.  I use a dairy-free, non-soy, vegan buttery spread/margarine (Earth Balance) and regular shortening.  It is expensive but sure worth it.  I am cutting out dairy at this moment, so it is a nice to try new products.  I think the frosting would also be yummy if you use all (real) butter or all vegan margarine (in case you don't care to use shortening).

Not easy making gluten-free and vegan treats, but I was able to have my cupcakes and eat it too! 

Place butter/margarine and shortening in the bowl and beat together until combined.  I use the flat paddle from my stand mixer, but the whisk attachment would be better, since I use it later anyways.

Add icing sugar and beat for about 3 minutes.  Look at how thick and creamy the frosting looks.

To make the frosting fluffy like whipped cream, I changed the paddle attachment to the whisk.   More air is whipped into the frosting, so the texture is lighter and oh, so fluffy.  Add milk (or non-dairy milk, if desired) and vanilla. Whip till fluffy for 5 to 7 minutes.  Note:  if you decrease the icing sugar amount, adjust the amount of milk accordingly, or else your frosting will be too soft to pipe.    

Look at how the frosting looks so fluffy, almost like whipped cream!

Time to decorate the cupcakes.  I used disposable pastry/frosting bags and a Wilton 1M tip.  I find it easier to pipe a huge batch of cupcakes than to spread it on with a knife.  

Cupcakes ready to be frosted!

It takes mere minutes to pipe frosting for 36 cupcakes!  

All packed and ready to go!  

Gluten-free Vegan Vanilla Cupcakes with Fluffy Vanilla Frosting

Fluffy Whipped Vanilla Buttercream Frosting, Gluten-free, Vegan or not

generously frosts 24-30 cupcakes

1/2 cup non-hydrogenated shortening (I used Crisco shortening)

1/2 cup non-hydrogenated margarine or butter (I use Earth Balance vegan margarine)

3 1/2 cups powdered sugar, sifted if clumpy (I cut down 2 3/4 cups - 3 cups)

1 1/2 tsp vanilla extract (or other flavoured extract, if desired)

1/4 cup milk or unsweetened non-dairy milk (I used 3 Tbsp Coconut Dream unsweetened coconut milk or coconut coffee creamer)

Beat the shortening and margarine together until well combined and fluffy.  Add the sugar and beat for about 3 minutes.  Add vanilla and milk, and whip for another 5 to 7 minutes until fluffy. 

- Adapted from Chow.com:  Vegan Fluffy Buttercream Frosting

I didn't have a cupcake stand, so I used this 2 tiered dessert tray for Nessa's 5th birthday cupcakes.  She loved it!

Enjoy!

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The Best Rolled Sugar Cookies

Happy Halloween!  How can you resist a buttery, sweet sugar cookie on a dreary fall day?

This is my favourite "go-to" sugar cookie recipe. The ingredients are simple and the recipe is very straightforward.   It has never failed me and it is a DREAM to roll out.  The dough is soft and pliable -- wonderful to work with!  And believe me, I've baked enough treats.  I have even made some changes and the cookies are delicious.    

This recipe has been in my recipe collection for a few years now.  It was great to see my friend Lara post the same recipe on her blog The Wandering Fork a few weeks ago.  

I like to roll thin cookies for a sweet and crispy cookie.  Rolling the dough out thick (1/4" to 1/2")  will yield a nice soft cookie. I have made these lovely sugar cookies for Christmas, Valentine's Day, Easter, Halloween, birthdays, parties, etc.  It's a great addition to any event. Sugar cookies also make wonderful gifts.  I have packaged them in cute cookie tins and they were much appreciated!     

Note:  This recipe makes a lot of cookies.  I usually cut the recipe in half.  This time, I made the full recipe with the intent of sharing.  So far, I have baked about 5 dozen thin cookies with only half the dough!  

The Best Rolled Sugar Cookies 
Makes 5 dozen, 2-inch cookies, rolled 1/4-1/2" thick

1 1/2 cups butter, softened  (I used 1/2 cup softened butter & 1 cup soft non-hydrogenated canola margarine)
2 cups white sugar (I decreased to 1 3/4 cup sugar)
4 eggs
1 teaspoon vanilla extract (I used 2 tsp)
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes for thick cookies, 4-6 minutes for thin cookies in preheated oven.  Cool completely.

- Adapted from Allrecipes.com:  The Best Rolled Sugar Cookies

Have a Safe and Happy Halloween!

Enjoy!

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Teriyaki Chicken Rice Bowls and Asian Stir Fry Basics

Growing up in a Chinese household, stir fry dishes are a part of our normal rotation for dinner.  Because it is made so often, it becomes second nature for an Asian person to throw slices of meat or tofu, cut veggies and some seasonings together to make a luscious topping over rice.

Everyone and every family has a different way of making stir fry dishes.  It is mainly a method or guideline that I should archive for my kiddies.  I purposely make my Asian dishes on the bland side.  My children like mild flavours.   If I can get them to eat broccoli, carrots, zucchini, sugar snap peas, meat, tofu and other veggies for dinner, I have won the mommy lottery!  The other day, Nessa begged me to buy asparagus!  You can always add more salt, pepper, hot sauce or other seasonings to your own plate. Besides, it is easier to correct bland dishes than salty ones.

This is a basic guideline. The ingredients are approximate.  You decide if you like more/less of your favourite veggies and meat.  It can be fun to try one new vegetable at a time.  Asparagus, Chinese greens (bok choy), zucchini, sliced mushrooms, bean sprouts can also be added too.  It really is a forgiving recipe.  If you need more sauce, add more liquid.  Sauce too thin?  Add more thickener.  

This is what I (usually) do.  The post looks really long and wordy, but this dish really cooks up fast with whatever ingredients you have on hand.  I'm just writing everything down now so my kiddies can use this as a reference in the future.  Feel free to make changes and taste as you go!  

Heat a large pot or wok on medium high (Sorry about the dirty wok! I was cooking veggies earlier). Add about 1 Tbsp extra virgin olive oil or canola oil to thinly cover the bottom of the pot. I use extra virgin olive oil.  It smokes up when it gets too hot, so I don't heat my pan to that point.  Throw in a crushed clove of garlic to infuse the oil. I'm lazy and just smash it with my palm against the counter top or cutting board.  Feel free to chop it up if you like.  Add 1 or 2 slices of ginger to the oil.  

Tip#1:  I slice all my ginger and freeze them on a lined cookie sheet.  Once frozen, transfer them to a zipped sandwich baggie and store it in the freezer for future use.  It drove me nuts to see my ginger root go moldy in the fridge.  Frozen sliced ginger is perfect for stir fries!  

Add your sliced meat to the hot pan. Cook for 3-4 minutes on high heat, covered.  Do not disturb the meat.  Uncover and flip the meat over and cook for another 2-3 minutes.  The meat will release from the pan if it is cooked. Transfer the cooked meat to a clean bowl and save for later.

If I have time, I marinate my meat with a bit of salt, pepper, a drizzle of soy sauce, 1/2 tsp cornstarch, mix it up and then drizzle 1/2-1 tsp oil to seal the marinade.  Most of the time, I skip this step and thinly slice up my chicken breast into slivers and dump it in the pan.  Again, it is completely up to you!

Tip#2:  Organize your veggies in the order of the longest cooking time to the shortest.  For example, carrots and celery take longer to cook than red peppers, bean sprouts and sugar snap peas.  Consider the veggies that can be cooked soft and cannot be easily overcooked, like carrots and celery.  Broccoli is tricky to cook.  My kiddies like cooked broccoli but they look horrible when overcooked (yellow) and not bright green.  The veggies that can be cooked in shorter times can be added last.

Now that the meat is cooked, it is time for the vegetables.

Add about 1 Tbsp oil (more or less) to thinly coat the bottom of a hot pan.  Add 1 smashed garlic clove and 1-2 slices of ginger.  I re-use the smashed garlic clove and slices of ginger from the sauteed meat.

Saute about 1 cup of sliced carrots for 2 minutes on medium-high heat.  Toss around from time to time for even cooking.   Add about 1 cup of sliced celery and cook for 2 minutes covered.

Next, I use about 4 cups, or 2 heads of chopped broccoli. You don't have to put that much broccoli in. Half the amount or another veggie is good too.  My children adore broccoli, so I go with it.  Toss it around in the oil and pour about 3/4 cups of chicken broth.  
If I don't have chicken broth on hand, I use water and add a 1/2 tsp chicken bouillon cube for flavour.  Water, vegetable broth or beef broth would be OK too.

Cover and simmer for 7-8 minutes.  The children like broccoli on the softer side.  Use less time if you like crunchier vegetables.  Add the rest of the quick cooking veggies, like snow peas and peppers and cook for another 2 minutes.

Transfer the meat back to the veggies and heat it all up til the sauce on the bottom boils.  Make a cornstarch slurry of 1-2 Tbsp cornstarch dissolved in 1/4 cup cold water.  Make sure there are no lumps and add it to the sauce to thicken it.  Mix well. If it is too thick or you would like more sauce, add a bit of broth or water to thin it out.  Make more cornstarch slurry if you need it thicker. 

Now is the fun time to season your stir-fry!  This is the part where you can change the flavours of this dish.  You can make it teriyaki, Chinese-style, black bean & garlic, spicy or sweet and sour.  It is really up to you.

Basic seasoning guideline:  

• salt, in 1/4 tsp increments
• 2-4 Tbsp bottled sauce
• drizzle of light soy sauce (gasp!  I never measure... approximately 1 tsp?)
• drizzle of dark soy sauce for colour if needed
• pepper, if desired
• hot chili sauce, if desired

There are so many Asian sauces in the grocery stores these days.  It can be overwhelming.  Each sauce has its own purpose.  Here is a quick run-down of the ones that are in my pantry.   I cook pretty bland and my local grocery store is quite limited.  There are so many different brands you can try and go from there.

Oyster Sauce:  I use Lee Kum Kee's Premium Oyster Sauce.  It is a family favourite.  You can also get a vegetarian version, called "Stir-fry sauce".  This stuff is very strong, so add 1 Tbsp at a time.  Up to 2 Tbsp max, since there is a strong oyster flavour.  

Regular or Light soy sauce. "Light" does not mean "reduced sodium" or reduced calorie.  It refers to its lighter colour.  When recipes call for "soy sauce", this is the one you use.  It is also saltier than the dark soy sauce. 

Dark Soy Sauce. It is darker in colour, not as salty, thicker and is aged longer. I use dark soy sauce to make sauces look dark brown.  I have also used dark soy sauce to enhance/darken the colour of beef or turkey gravy.

Black Bean and Garlic Sauce:  A pungent blend of fermented salted black beans and pureed garlic.  I add about 1-2 heaping tablespoons to my stir-fries to get a Garlic and Black Bean Chicken Stir-fry.  It is strong stuff, so add to taste.  

Teriyaki Sauce:  You can buy it bottled but I prefer to make it myself.  Traditional teriyaki sauce is a combination of soy sauce, mirin (sweetened rice wine) and sake.  Mirin is hard to come by in my little town, so I improvised with dry white wine and extra sugar. I use my own sauce that I cook and blend.  I will share my recipe in another blog post.  There are some great teriyaki sauce recipes online.  

Teriyaki Chicken Rice Bowls and the Basic Asian Stir-fry

Ingredients:
1-2 cloves garlic, smashed or minced
1-2 slices ginger
2 Tbsp vegetable oil, canola oil or extra virgin olive oil, approximately enough to cover bottom of pan

1 lb thinly sliced meat (chicken, beef, pork), tofu, prawns, scallops
3/4 cup chicken broth, water or vegetable broth, plus up to 1/2 cup more if more sauce is desired
*optional meat marinade:   Add a pinch of salt, pepper, a drizzle of soy sauce and approx. 1/2 tsp cornstarch to the meat.  Mix well and then drizzle 1/2-1 tsp oil to seal the marinade 

Vegetables: 
1 cup sliced carrots
1 cup sliced celery
2-4 cups broccoli, cut in bite sized pieces (1-2 heads of broccoli)
1 red pepper, sliced
1/2 cup sugar snap or snow peas

Seasoning:
1/4 tsp kosher salt, add more in 1/4 tsp increments
2-4 Tbsp homemade or bottled Teriyaki sauce* (I will post my homemade teriyaki sauce recipe in a later post)
1-2 Tbsp cornstarch dissolved in 1/4 cup cold water; mix well, no lumps
1 tsp light soy sauce, optional
1 tsp dark soy sauce, if darker brown sauce is desired
hot chili sauce, optional

Heat approximately 1 Tbsp vegetable oil (canola, extra virgin olive oil, etc) in a large pot or wok to medium-high.  Do not let pan overheat. Add 1-2 cloves crushed/minced garlic and 1-2 slices fresh/frozen ginger.  

Add sliced chicken and cook for 3-4 minutes on high heat, covered.  Uncover and flip the meat over and cook for another 2-3 minutes.  The chicken will release from the pan if it is cooked. Transfer to a clean bowl. 

Heat another 1 Tbsp oil to the wok and add garlic and ginger (from the meat) to the hot oil.  Add sliced carrots and cook for 2 minutes, stirring often.  Add sliced celery and cook for 2 minutes, covered.  Add cut broccoli and mix it with the carrots and celery.  Pour 3/4 cup chicken broth (water or vegetable broth) to the vegetables.  Cover and simmer for 7-8 minutes for tender crisp vegetables.  Add remaining vegetables and cook another 2 minutes.  

Return the cooked chicken back to the cooked vegetables and bring the liquid to boil.  Thicken the sauce with cornstarch slurry and mix well to ensure the sauce thickens nicely.  If the sauce is too thick, add up to 1/2 cup broth.  Season with salt, pepper, light and dark soy sauce (optional) and teriyaki* sauce to taste.  Serve over rice or noodles.

*Other sauce variations:

• Basic Chinese-style:  1-2 Tbsp Oyster sauce
• Black Bean & Garlic: 1-2 Tbsp Black Bean & Garlic Sauce

[Edited to add - April 12, 2013 ] I am so pleased to announce that this recipe is featured in SayItCanada's "Food & Drink" Section.  SayItCanada.ca is a rich lifestyle resource for communities across Canada.  

Enjoy!

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Muffin Tin Monday - October 29, 2012

I haven't made a Muffin Tin Lunch in several weeks!  We have been so crazy busy with family activities, birthday parties and just life in general.  

This weekend, we cancelled all social plans.  Hubby, Baby and I came down with the stomach flu.  It was not pleasant to eat and then RUN to the washroom!  Anyways, we just stayed at home and I was able to make a nice indoor picnic lunch for the kiddies. Luckily, the older ones were spared and we were only sick for 24 hrs or so.  Whew!  

Today's lunch:  microwave popcorn (in glass bowl method), Asian chicken quesadillas, chopped leftover dinner ham, dill pickles, olives, grape tomatoes and crunchy green grapes. 

  

The kiddies were so excited to see the pickles and olives. They devoured them first!  Then the grapes and grape tomatoes.  The ham and chicken quesadillas next.  Popcorn was the last to go.  So lovely to see the siblings enjoy a meal together on their own. 

For more great lunch ideas, visit Muffin Tin Mom!  Have a wonderful day!

Enjoy!

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Mini Apple Pies (Gluten-free, vegan or Not)

Happy 5th Birthday to my dear sweet Nessa!  She is my gorgeous middle child with a huge heart of gold.  Being the middle child has been a gift for her.  She gets to wear two hats in the family:  the kid sister who adores her older brother and the doting big sister who helps "mother" her baby sister.   

Last weekend, she had her birthday party and we celebrated with Chocolate Oreo Cupcakes.  Today is the actual day of her birthday and quite frankly, I am a little tired of baking cakes and cupcakes.  I had been baking cakes and cupcakes for Baby's birthday (last month), Hubby's birthday (2 weeks ago) and Nessa's birthday (last weekend).  I think we are starting to get tired of birthday cake(s)!  

For a change, I'll make PIE.  Pie is special.  I bake pies for special occasions and holidays. Why not birthdays?  I'm sure there are people who will attest that a home made pie from scratch is made with 100% love. Love is the secret ingredient in my cooking and baking.  

Since it is Nessa's birthday, it is her turn to bring something for her Snack Day.  I thought that mini apple pies would be great for sharing at school! 

This recipe can be easily changed to gluten-free and vegan... or not.  At least there is this option for those with dietary or ethical considerations.  

Yes, they are a little more work than making one big pie.  I'll be honest.  They were downright tedious.  I did not like rolling out pie dough and cutting out 24 little circles of dough for my mini-cupcake pan. Maybe it's because I was running out of steam by the end of the day.  But for my Nessa, she is worth it. How often do you turn 5?  The smile on her face when she shares her little pies with her friends will make it all worthwhile.  

Mini Apple Pies
makes 24 mini cupcake sized pies

1 your favourite double crust pie, gluten-free or store bought

2 apples, cored, finely chopped (about 1/4-inch pieces)
2 Tbsp sugar
1 Tbsp all-purpose flour
1/2 tsp ground cinnamon
1 tsp vanilla extract 

Preheat oven to 425F.  Roll out pastry on floured work surface and cut out round 
circles with a large round cookie cutter or glass cup.  Gather up the scraps and reroll the rounds. 

Press each crust round into ungreased mini or regular muffin tin.  

In a large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and salt.  Stir in apples until well mixed.  Spoon into pastry-lined muffin cups.  Cut butter into small pieces; sprinkle over filling.  Top with pastry.  Brush with milk and sprinkle with granulated sugar.  

- Adapted from Betty Crocker's Mini Apple Pies

Happy 5th Birthday, my dear sweet Nessa!  We are so happy to have you in our family.

Enjoy!

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Italian Herb Roasted Pork Tenderloin with Crabapple Mustard Glaze

Pork tenderloin is one of my favourite dishes to make.  The meat is mild, tender and cooks up very fast in the oven.  Hubby and the children really enjoy it.  This is one of my quick and easy recipes that can be comparable to a restaurant meal.

Super easy recipe!  I trimmed all the connective tissue and fat from the meat, massaged the pork tenderloins with olive oil, rubbed the herbs and seasonings into the meat and threw it in the oven for 30-40 minutes.  I use the same ingredients for roast beef too, but somehow it tastes completely different. 

This recipe was inspired by Pioneer Woman's Herb Roasted Pork Tenderloin with Preserves.  She uses the French Herbs de Provence.  I can't get that here in my little rural BC town, so I improvised.  Being a mother of three little monkeys, I'm getting really good at it!  

Instead of French herbs, I used Italian seasoning (I think it is a blend of oregano, basil, rosemary and thyme).  I got it in the bulk section of my grocery store.  Instead of salt and pepper, I sprinkled Montreal Steak Spice since it has salt, pepper, garlic and other spices.  For fun, I also sprinkled some Old Bay seasoning.  I saw it at my local supermarket and bought it out of curiosity.  

This is a forgiving recipe and I don't measure my ingredients.  I just sprinkle the ingredients on top until it "looks good".  For my children's sake (when they read this entry in a few years), I should put approximate amounts!

The glaze is my creation. I used homemade crabapple jelly but any preserves will do. I will try apricot next. The crabapple jelly is very sweet, so I only used 1/4 cup.  I thought it would be a variation of the popular pork/apple combination.  I kept tasting it and adding ingredients until it was yummy.  I added a bit of thyme, a bit of balsamic vinegar and a few small squirts of mustard.  Boiled it up and thickened it with a slurry of cornstarch and water.  In the end, it tasted a lot like Asian sweet & sour plum sauce!  The children, especially my 3 year old, loved the pork and glaze. 

Italian Herb Roasted Pork Tenderloin with Crabapple Mustard Glaze

2 Pork Tenderloins

1 Tbsp extra virgin olive oil (can use more or less)

1 tsp Montreal Steak Spice

2-4 Tbsp Italian herb seasoning

sprinkle Old Bay seasoning (optional)

Glaze

1/4-1/2 cup preserves (I used 1/4 cup crabapple jelly. Will try apricot next)

1/2 cup water

1/4 tsp thyme

1 tsp balsamic vinegar

1 tsp mustard (yellow or Dijon)

1/4 cup water + 1 Tbsp cornstarch 

Preheat oven to 425F.  Trim the outer fat and connective tissue from the pork tenderloins..  Drizzle and massage pork tenderloins with extra virgin olive oil.  Season with Montreal Steak Spice and then rub with Italian seasoning.

Place the pork on a rack or pan and roast in the oven for 12 to 15 minutes (I needed 30-40 min) or until no longer pink.  Remove from the oven and let it rest for 10 minutes.

While the pork is resting, combine preserves, water, thyme, mustard  and vinegar in a small pan and bring to a simmer.  To thicken, make cornstarch slurry (water and cornstarch) and mix it in the simmering sauce.

Slice pork and spoon the glaze over the meat.  

- Adapted from Pioneer Woman's Herb Roasted Pork Tenderloin with Preserves

Everyone enjoyed this dinner.  I am in awe that 3 year old LOVED this!  

Enjoy!

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