Cooking Light September 2015, Page 26

July 28, 2015
Since multiple recipes appear on page 26, select the one(s) you want to save, share or create a shopping list for, here.
Start Slideshow

1 of 3

Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash

Photo: Jennifer Causey; Styling: Claire Spollen
Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash Recipe

Using jelly rather than preserves in the glaze helps maintain a smooth texture, but you can use either. Instead of grape, try strawberry, cherry, red currant, or even jellied cranberry sauce.

Advertisement
Advertisement

2 of 3

Sautéed Almond Green Beans

Photo: Jennifer Causey; Styling: Claire Spollen
Sautéed Almond Green Beans Recipe

Sprinkle almonds, salt, and pepper over sauteed green beans to prepare this simple side dish. 

Replay gallery

Share the Gallery

Up Next

Popular in Magazine and Cookbooks

All Topics in Magazine and Cookbooks

Advertisement