This recipe I found today and it sounded good.
3 tbls vegetable oil
salt and pepper
2 boneless pork tenderloins
1/2 c. chicken broth
1/2 c. creamy peanut butter
1/2 c. hoisin sauce
2 tbls minced fresh ginger
2 tbls minced garlic
chives or green onion tops, sliced, for garnish
Heat oven to 375. Spray a shallow roasting pan with no-stick cooking spray
Heat oil in large skillet over medium high heat. Season tenderloins liberally with salt and pepper. Brown each tenderloin on all sides in skillet. Transfer meat to prepared roasting pan. Roast 15 mins or until instant-read thermometer reaches 160.
Whisk chicken broth, peanut butter, and hoisin sauce together in a small saucepan, over medium heat, until smooth. Stir in ginger and garlic. Remove from heat.
Transfer roasted meat from oven to cutting board. Tent with foil. Allow meat to rest 10 mins. Slice into medallions and serve drizzled with warm Asian Peanut Sauce; garnish with chives.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Sunday, November 9, 2008
Friday, September 12, 2008
Apple Stuffed Pork Tenderloin
6 Tbs chicken broth
2 Tbs raisins
1/2 C chopped apple
1 celery rib, chopped
2 Tbs chopped onion
1 garlic clove, minced
1 1/2 C Caesar croutons
2 Tbs sliced almonds, toasted
1/8 tsp pepper
1 lb pork tenderloin
In a small saucepan; bring 4 Tbs broth to a boil. Remove from the heat; add raisins. Let stand for 5 mins. In a nonstick skillet coated with nonstick cooking spray, saute the apple, celery, onion and garlic for 3-4 mins or until tender. Remove from the heat; stir in the raisins with broth, croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove the plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with nonstick cooking spray. Bake at 425 for 25-30 mins or until a meat thermometer reads 160. Let stand for 5 mins. before slicing. Yields 3 servings.
I got this recipe from my mother-in-law and have never tried it but it sounds delicious so I think when I go grocery shopping I'm going to get all the ingredients for it.
Cathy - have you tired it? How does it taste?
2 Tbs raisins
1/2 C chopped apple
1 celery rib, chopped
2 Tbs chopped onion
1 garlic clove, minced
1 1/2 C Caesar croutons
2 Tbs sliced almonds, toasted
1/8 tsp pepper
1 lb pork tenderloin
In a small saucepan; bring 4 Tbs broth to a boil. Remove from the heat; add raisins. Let stand for 5 mins. In a nonstick skillet coated with nonstick cooking spray, saute the apple, celery, onion and garlic for 3-4 mins or until tender. Remove from the heat; stir in the raisins with broth, croutons, nuts, pepper and the remaining broth.
Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove the plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks.
Place on a rack in a shallow baking pan coated with nonstick cooking spray. Bake at 425 for 25-30 mins or until a meat thermometer reads 160. Let stand for 5 mins. before slicing. Yields 3 servings.
I got this recipe from my mother-in-law and have never tried it but it sounds delicious so I think when I go grocery shopping I'm going to get all the ingredients for it.
Cathy - have you tired it? How does it taste?
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