Cooking Light, December 2013 Pages 91, 94
Since multiple recipes appear on pages 91, 94, select the one(s) you want to save, share or create a shopping list for, here.
Apple Brandy-Glazed Pork Tenderloin
A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist.
Roasted Brussels Sprouts
Wild Rice Dressing with Roasted Chestnuts and Cranberries
The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.