Cooking Light September 2015, Page 26

Updated July 28, 2015
Credit: Jennifer Causey; Styling: Claire Spollen

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

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Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash

Credit: 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.

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Sautéed Almond Green Beans

Credit: 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. 

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