• Stuffed Pork Tenderloin - Submitted

    Ohhhh we love a good submission, and ESPECIALLY from private chefs & instructors who love Forever Herbs!! If you try this recipe and love it, you can thank Yvonne Hoffman from Mary Sherwood Lake Living in Littleton, NC. There is a lot of room for personal choice in this recipe, one to try many times over! (For more info about Mary Sherwood Lake Living visit http://marysherwoodlifestyles.com/)

    And we confess, "trussing" makes us feel like Julia Child in the kitchen (big grins!)


    1 pound pork tenderloin

    2 plus 1 Tbsp compote (your choice!)

    2 Tbsp chopped nuts

    1 -1.5 Tbsp blue cheese, gorgonzola or feta cheese

    1 tsp butter

    salt and pepper to taste

    string for trussing


    1. Clean the tenderloin of any silver skin

    2. Slice in half the long way and put between two pieces of plastic wrap

    3. Gently pound to flatten the meat

    4. Spread the 2 Tablespoons of compote over meat, sprinkle with nut and cheese

    5. Roll the meat tight and truss

    6. Cook by searing on grill or pan

    7. Heat 1 Tbsp of compote with butter and brush over loin while cooking

    8. If grilling lower heat and cook till 145 to 155 degrees (depending on how you like it), about 10-15 minutes

    9. If cooking in oven, cook 350 degrees for about 20 minutes until the meat is 145-155 degrees

    10. Cover with tin foil and rest for 10 minutes



  • Blackberry Jalapeno Compote Grilled Pork Chops

    It's never too early to start thinking about GRILLING! The first warm nights always make us pine for the sweet smell of the grill. And we love to make it even sweeter by adding delicious Blackberry Jalapeno Compote!


    Blackberry Jalapeno Compote

    Four 1" thick pork chops

    Kosher salt

    Freshly ground black pepper


    Preheat grill to medium-high temperature

    Season the four pork chops with kosher sale and freshly ground black pepper. Grill the pork chops for about 5 minutes on each side.

    Top with a generous amount of Blackberry Jalapeno Compote and serve with your favorite starch and vegetable!



  • So Simple Tilapia Filet

    Whether you've gone fishing recently or you bought it at the market (shh), it's easy to impress guests with this simple tilapia recipe. We confess, we were so tempted to eat our experiment that we forgot to take a picture! (Picture forthcoming)


    Cranberry Jalapeno Compote

    Four tilapia filets

    Seasoned salt

    Crushed black pepper



    Rinse the filets well and pat dry. Sprinkle each filet lightly with seasoned salt and add a generous amount of crushed black pepper.

    On medium heat, saute the filets with butter until flakey (approximately 3 minutes per side).

    Serve each filet with 2 tablespoons of Cranberry Jalapeno Compote.

    Try it with a side of asparagus and risotto - a perfect meal!



  • Cherry Berry Meatballs Recipe

    We LOVE hearing the ways you've experimented with Forever Herb's compotes! Here's a simple recipe shared with us by Ashley McPherson from Sister to Sister gift shop in Prosser, WA.

    (By the way, check out Sister to Sister's Facebook page by CLICKING HERE. Their store is a must if you are in the area!!) Back to these meatballs...


    1 package of pre-made meatballs (Ashley uses Costco brand)

    1 jar Cherry Berry Jalapeno Compote

    1/2 bottle of your favorite BBQ sauce


    This is the uber complicated part- place all of the ingredients in a crock pot and cook until warm! Ashley recommends the Raspberry Compote as an alternative to the Cherry Berry Compote.

    Bon Appetit!



  • Raspberry Compote- Balsamic Glazed Chicken

    Yum! Adapted from an old recipe we found in the cupboard and we can't get enough!


    1 t. vegetable oil

    1/2 C chopped red onion

    1 1/2 t. minced fresh thyme (or 1/2 t. dried)

    1/2 teaspoon salt, divided

    4 chicken breasts

    1/3 cup Raspberry Jalapeno Compote (or for a variant, use Blackberry Jalapeno or Mango Berry Jalapeno Compote)

    2 T. balsamic vinegar

    1/4 t. fresh ground black pepper


    Heat oil over medium high heat until hot. Add onion and saute for 5 minutes. Combine the thyme and 1/4 t. salt and sprinkle over the chicken. Add chicken to the skillet and saute for 6 minutes until cooked through. Remove the chicken from the skillet.

    Reduce heat to medium-low and combine 1/4 t. salt, Raspberry Jalapeno Compote, vinegar and pepper in the skillet. Stir continuously until the ingredients have formed a glaze. Spoon the glaze on top of the chicken.

    - adapted from Cooking Light's Jan/Feb 1998 Raspberry-Balsamic Glazed Chicken recipe



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