* Exported from MasterCook *
Grilled Pork Tenderloin with Mustard, Rosemary & Apple Marinade
Serving Size : 6
Categories : Pork
Amount Measure Ingredient -- Preparation Method
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1/4 cup frozen apple juice concentrate
2 tablespoons plus 1 1/2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil -- divided
2 tablespoons chopped fresh rosemary or thyme
4 cloves garlic -- minced
1 teaspoon crushed peppercorns
2 12 ounce pork tenderloins -- trimmed of fat
1 tablespoon minced shallot
3 tablespoons port or brewed black tea I have tried it both ways. If you are a port lover, by all means try the wine if not, the tea is your best bet. I find both ways delicious, just different.
2 tablespoons balsamic vinegar
1/4 teaspoon salt -- or to taste
Freshly ground pepper to taste
1. Whisk apple juice concentrate, 2 tablespoons mustard, 1 tablespoon oil, rosemary (or thyme), garlic and peppercorns in a small bowl. Reserve 3 tablespoons marinade for basting. Place tenderloins in a shallow glass dish and pour the remaining marinade over them, turning to coat. Cover and marinate in the refrigerator for at least 20 minutes or for up to 2 hours, turning several times.
2. Heat a grill or broiler.
3. Combine shallot, port (or tea), vinegar, salt, pepper and the remaining 1 1/2 teaspoons mustard and 1 tablespoon oil in a small bowl or a jar with a tight-fitting lid; whisk or shake until blended. Set aside.
4. Grill or broil the tenderloins, turning several times and basting the browned sides with the reserved marinade, until just cooked through, 15 to 20 minutes. (An instant-read thermometer inserted in the center should register 155°F. The temperature will increase to 160° during resting.)
5. Transfer the tenderloins to a clean cutting board, tent with foil and let them rest for about 5 minutes before carving them into 1/2-inch-thick slices. Arrange the pork slices on plates and drizzle with the shallot dressing. Serve immediately.
NOTES : NUTRITION INFORMATION per serving:
165 calories; 5 g fat (1 g sat, 2 g mono); 63 mg cholesterol; 5 g carbohydrate; 23 g protein; 0 g fiber; 186 mg sodium; 397 mg potassium.
* Exported from MasterCook *
Ham & Swiss Rösti
Serving Size : 4 Categories : Pork
Amount Measure Ingredient -- Preparation Method
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1 large egg
1 cup diced ham (about 5 ounces)
1 cup shredded part-skim Jarlsberg or Swiss cheese -- divided
1 shallot -- minced
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups frozen hash brown potatoes
2 tablespoons extra-virgin olive oil -- divided
1. Beat egg in a large bowl. Stir in ham, 1/2 cup cheese, shallot, rosemary, pepper and salt. Add frozen potatoes and stir to combine.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Pat the potato mixture into an even round in the pan. Cover and cook until browned and crispy on the bottom, 4 to 6 minutes.
3. Remove the pan from the heat. Place a rimless baking sheet on top. Wearing oven mitts, grasp the pan and baking sheet together and carefully invert, unmolding the rösti onto the baking sheet. Wipe out any browned bits from the pan. Return it to the heat and add the remaining 1 tablespoon oil. Slide the rösti back into the pan. Top with the remaining 1/2 cup cheese, cover and cook the second side until crispy and browned, 4 to 6 minutes. Slide onto a platter, cut into wedges and serve.
Rosti is traditionally known as a Swiss potato pancake. It is usually a side dish but for us, with the ham and cheese added it becomes a main dish for us. This one is really different and tastes great.
NOTES : NUTRITION INFORMATION: Per serving: 262 calories; 13 g fat (3 g sat, 8 g mono); 94 mg cholesterol; 15 g carbohydrate; 21 g protein; 2 g fiber; 276 mg sodium; 174 mg potassium.
* Exported from MasterCook *
Pork Tenderloin
Serving Size : 10
Categories : Pork
Amount Measure Ingredient -- Preparation Method
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2 teaspoons finely chopped fresh sage
1 1/2 teaspoons minced garlic
1 teaspoon finely chopped fresh rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 pork tenderloins (1-1 1/4 pounds each) -- trimmed
4 thin slices Italian Parma ham (Prosciutto di Parma) -- divided You can subsitute another smoked ham but since prosciutto is readily available in grocery store delis now, I would suggest that you try it. Don't be frightened by the price. For four extra thin slices (tell the counter person you want it thin enough to see through it) you should pay less than $4.00.
1 cup freshly grated Parmigiano-Reggiano cheese -- divided
3 teaspoons extra-virgin olive oil -- divided
1. Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
2. Preheat oven to 450°F.
3. You're going to double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you'll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through. Working with one tenderloin at a time, lay it on a cutting board. Holding the knife blade flat, so it's parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180°. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the 2 cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick.
4. Cover each butterflied tenderloin with 2 of the ham slices, then spread 1/2 cup Parmigiano-Reggiano over the ham, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern; then tie the roasts at 2-inch intervals with kitchen string.
5. Lightly brush the roasts all over with 1 1/2 teaspoons oil then rub with the reserved herb mixture. The oil rub makes the herbs stick to the flesh. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until the outsides are browned, 3 to 5 minutes total.
6. Transfer the pan to the oven and roast, checking often, until the internal temperature reaches 145°F, 15 to 20 minutes. I wrap them in the foil because the meat will continue to cook to 150° if wrapped. Transfer to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.
NOTES : NUTRITION INFORMATION: Per serving: 181 calories; 8 g fat (3 g sat, 2 g mono); 64 mg cholesterol; 1 g carbohydrate; 25 g protein; 0 g fiber; 526 mg sodium; 282 mg potassium.
This is the recipe to use if you want to impress somebody. Once you learn how to cut the pork loin, you will wonder why you didn't make this easy recipe sooner!
* Exported from MasterCook *
Southwestern Stuffed Acorn Squash
Serving Size : 6
Categories : Pork
Amount Measure Ingredient -- Preparation Method
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3 acorn squash (3/4-1 pound each)
5 ounces bulk turkey sausage
1 small onion -- chopped
1/2 medium red bell pepper -- chopped I can't eat bell peppers so I usually subsitute either zucchini, tomatoes, or eggplant when a recipe calls for bell peppers.
1 clove garlic -- minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 can black beans -- (15 ounce) rinsed
1/2 teaspoon salt
Several dashes hot red pepper sauce -- to taste
1 cup shredded Swiss cheese I prefer Monterey Jack in this recipe.
1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.
NOTES : NUTRITION INFORMATION: Per serving: 259 calories; 7 g fat (4 g sat, 1 g mono); 29 mg cholesterol; 38 g carbohydrate; 15 g protein; 7 g fiber; 482 mg sodium; 884 mg potassium.
This is a killer squash recipe and with the addition of the sausage, it is a meal all by itself.