Here is a yummy Cooking Light recipe for pork tenderloin that we all enjoyed. Also, I made a mashed butternut squash concoction (in lieu of the usual mashed potatoes) that turned out really well.
Deep breath...
Spiced Pork Tenderloin with Sauteed Apples
From: Cooking Light, October 2010 issue
Ingredients:
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves
Directions:
1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.
Nutritional Information:
Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
Calories:234
Fat:9.7g (sat 5g,mono 3.2g,poly 0.7g)
Protein:24.4g
Carbohydrate:12.3g
Fiber:1.5g
Cholesterol:89mg
Iron:1.7mg
Sodium:468mg
Calcium:18mg
Jen's Notes:
My tenderloin was a little bigger than 1 pound. I had to increase the cooking time and the quantities for all the spices to accommodate the difference. Also, I increased the quantity for the apple cider to 1/3 of a cup...just for fun. I wanted my apple mixture a little more saucy.
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Jen's Mashed Butternut Squash
Ingredients:
1 butternut squash, peeled and cubed
water
salt and pepper, to taste
1/4 cup of pure maple syrup
1 teaspoon fresh thyme
1/2 cup of almond milk
2 Tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon of cayenne pepper
Directions:
In a medium-sized sauce pan, cover butternut squash cubes with water. Add a big pinch of salt. Boil over high heat, until squash is fork tender, about 20 minutes or so. Drain in a colander, then return to warm sauce pan. Add butter, almond milk, maple syrup, cinnamon, nutmeg, cayenne pepper, and salt and pepper to taste. Mash with a potato masher until desired consistency is achieved. Serve immediately.
The Result:
This was really good, and easy to prepare. I served this meal with some roasted brussel sprouts, and the whole dinner reminded me of autumn on a plate!
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