Pork Tenderloin, Mashed Sweet Potatoes, Rum Cake + More

Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!

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PREVIEW TEXT GOES HERE Sear-Roasted Pork Tenderloin with Mustard Glaze Adapted from Marian Burros' 5-star mustard-glazed pork tenderloin, a gem first featured in The New York Times in 1989, this sear-roasted pork tenderloin is wonderfully straightforward yet feels special enough for any occasion. The marinade works its magic in two ways: it infuses the tenderloin with a savory-sweet flavor and also becomes the base for an irresistibly rich sauce. READ MORE Mashed Sweet Potatoes In my view, the best mashed sweet potatoes begin with baking the potatoes instead of boiling them. This method ensures a lighter, fluffier texture, avoiding the denseness that boiling can sometimes cause. Then, to perfectly accentuate their sweet, earthy goodness, mash them up with a touch of maple syrup, butter, and fresh thyme. READ MORE Rum Cake My grandmother loved to bake and was famous for her rum cake. It was the star of every family gathering, and it was impossible for anyone to walk through her kitchen without sneaking just one more thin slice. Although she kept the recipe a closely guarded secret, upon discovering my interest in cooking, she revealed that it was actually a Duncan Hines cake mix doctored up with instant vanilla pudding, butter, and lots of rum... READ MORE ​ ​ WHAT YOU'RE SAYING "This exceeded expectations. Delicious and creamy with a subtle herb and wine flavor." —JKH Cream of Mushroom Soup
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