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The Winner of the Recipe Contest of Biblical Proportions is…

By Rachel Held Evans, on December 15, 2010.

Terri Nestel’s Entertaining Angels Medallions and Carrots

We received so many delicious recipes, it was hard to narrow them down. Dishes were judged based on simplicity, taste, presentation, and creative title. What I loved about this pork dish was how easy it was to make—just one pan—and how nicely the sweet and savory flavors mingled together. Plus, there’s a good chance that your pantry is already stocked with just about everything you need to whip this together. (See original rules.)

Dan especially loved it, which surprised me because he’s not usually crazy about sweet sauces over meat. But he’s been asking for it ever since.

Terri lives in Bettendorf, Iowa. She said she didn’t learn to cook until after she got married and that she had to look up how to make fried eggs in her Betty Cocker cookbook! Her real talent lies in a willingness to try new recipes, tweak, and experiment.

I really enjoyed the fact that this contest gave me the chance to get to know some of you better. It was like inviting you into my kitchen. Now I have a stash of great new recipes in my notebook—from Mount Tabor Turkey Casserole to Jacob’s Birthright Stew to Mary Magdalene's Mucho Marvelous Mexican Casserole! Thanks to everyone who participated!

Cut the tenderloin into slices about 1½-inches thick. Sprinkle with salt and pepper.

Heat up a big pan over med/high heat with a little olive oil and/or butter. Cook meat for about five minutes. Flip and cook for five more. Remove meat and keep nearby on a plate.

Add the carrots and ¼ cup of water. Cook until carrots begin to soften.

Mix the rest of the ingredients in a small bowl. Pour into pan, stir. Add the pork back into pan.

Let it all cook until the glaze thickens, pork is cooked, and carrots are tender. Put the pork and carrots onto a platter and pour the glaze over the top. Sprinkle fresh herbs over the top—chives, parsley, basil, etc. Serve and enjoy!

***

So what traditional holiday dishes and desserts are you planning to make this year?

We received so many delicious recipes, it was hard to narrow them down. Dishes were judged based on simplicity, taste, presentation, and creative title. What I loved about this pork dish was how easy it was to make—just one pan—and how nicely the sweet and savory flavors mingled together. Plus, there’s a good chance that your pantry is already stocked with just about everything you need to whip this together. (See original rules.)

Dan especially loved it, which surprised me because he’s not usually crazy about sweet sauces over meat. But he’s been asking for it ever since.

Terri lives in Bettendorf, Iowa. She said she didn’t learn to cook until after she got married and that she had to look up how to make fried eggs in her Betty Cocker cookbook! Her real talent lies in a willingness to try new recipes, tweak, and experiment.

I really enjoyed the fact that this contest gave me the chance to get to know some of you better. It was like inviting you into my kitchen. Now I have a stash of great new recipes in my notebook—from Mount Tabor Turkey Casserole to Jacob’s Birthright Stew to Mary Magdalene's Mucho Marvelous Mexican Casserole! Thanks to everyone who participated!

Cut the tenderloin into slices about 1½-inches thick. Sprinkle with salt and pepper.

Heat up a big pan over med/high heat with a little olive oil and/or butter. Cook meat for about five minutes. Flip and cook for five more. Remove meat and keep nearby on a plate.

Add the carrots and ¼ cup of water. Cook until carrots begin to soften.

Mix the rest of the ingredients in a small bowl. Pour into pan, stir. Add the pork back into pan.

Let it all cook until the glaze thickens, pork is cooked, and carrots are tender. Put the pork and carrots onto a platter and pour the glaze over the top. Sprinkle fresh herbs over the top—chives, parsley, basil, etc. Serve and enjoy!

***

So what traditional holiday dishes and desserts are you planning to make this year?

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