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Tune in and cook along with Rachael this week! Here's a list of all the ingredients in the dishes you’ll see Rachael prepare every day. Watch the show to find out what's for dinner each night, and then check back online for in depth step-by-step instructions.

wednesday

November 26, 2008

Spiced Pork Tenderloin Wellington with Sweet Red Onion Wilted Spinach

• 4 tablespoons EVOO - Extra Virgin Olive Oil, divided
• 2 pork tenderloins, trimmed of excess fat and silver skin
• Salt and ground black pepper
• 1 sheet frozen puff pastry, defrosted
• 1 cup mango chutney, such as Major Grey's
• 1 large red onion, cut in half, thinly sliced
• 1 pound spinach, woody stems removed

Pear Galette

• 2 Bosc pears, skin left on and sliced
• 2 Anjou pears, skin left on and sliced
• 1/2 cup sugar, plus additional for sprinkling
• 1 package prepared pie dough
• 1 egg, beaten
• 4 tablespoons butter, divided
• 1 pint vanilla ice cream