Valentine’s Dinner at Home,

Saturday February 13th – Lincoln, Nebraska Area

Join with us to order your steak dinner and interactive video
with Chef Brandon Harpster & Amber Pankonin

Happy Galentine’s Day, Friends!

What’s Galentine’s? It’s only the best day of the year and I’m here to bring you two recipes that can help you celebrate with your best gals.  As I mentioned last week, February is National Cherry Month. So, here are two additional cherry recipes to help you celebrate cherry month and Galentine’s Day. =)

First, let’s chat about pork tenderloin. Pork tenderloin is so easy to cook but it’s also so easy to overcook. Serve with this amazing cherry chutney and it’s a match made in heaven.

Next, one of my favorite flavor combinations is cherries and chocolate. This is my excuse to enjoy them for breakfast or dessert on Galentine’s Day.

Cherry Chocolate Chip Muffins

  • 35 minutes
  • 12 ingredients
  • 6 steps


  • 1 16oz bag cherries, fully thawed and drained
  • 3 TB brown sugar
  • 1/ 2 cup softened butter
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 tsp salt
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1 cup dark chocolate chips


  1. Preheat oven to 375.
  2. Fully thaw cherries, drain and set aside.
  3. Using a stand up mixer, combine softened butter and sugar and cream until mixed. Add eggs and vanilla, stopping to scrape the sides of the bowl after adding each egg.
  4. Combine flour, salt and baking powder. Add to wet mixture on low speed.
  5. Add milk and chocolate chips and combine well without over mixing.
  6. Finally, fold in cherries and combine with mixture. Scoop into muffin cups and bake 25-30 minutes until light golden brown.

Pork Tenderloin with Cherry Chutney

  • 75 minutes
  • 21 ingredients
  • 2 steps


  • 16 oz bag frozen cherries, fully thawed and juice drained
  • 1 medium white onion, chopped
  • 1 medium green pepper, finely chopped
  • 1 medium red pepper, finely chopped
  • 1 TB fresh ginger, minced or grated
  • 1/2 cup brown sugar
  • 1/4 cup balsamic vinegar
  • zest of 1 orange
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon allspice
  • Red pepper flakes, pinch
  • Pork Tenderloin (1-1.5 pounds), trimmed with silverskin removed
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon minced garlic
  • 1 teaspoon ground thyme
  • 1 TB vegetable oil
  • Fresh thyme for garnish if desired


  1. Cherry Chutney: Combine thawed cherries, onion, pepper, ginger, brown sugar, vinegar, orange zest, salt, cardamon, allspice and red pepper flakes in a medium size saucepan. Bring to a boil and stir for 2-3 minutes on high heat. Lower heat and let simmer for at least 45 minutes stirring every 5-10 minutes. Remove from heat and spoon over pork tenderloin once tenderloin is finished.
  2. Pork Tenderloin: Preheat oven to 425. Prepare spice rub by combining salt, cumin, oregano, ground coriander, thyme and fresh garlic. Set aside. Prepare pork tenderloin by removing silverskin and then apply rub to tenderloin. Using a large saute pan, warm 1 TB veg oil over medium - high heat. Once pan is hot, sear pork tenderloin on all sides until a nice brown coating appears. Remove from saute pan and place on baking sheet. Place in the oven for 15-20 minutes or until pork reaches an internal temperature of 145. Once removed from the oven, allow to rest for 5-10 minutes before serving.

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