Post by Deleted on Mar 22, 2017 19:16:42 GMT -5
Maple-Glazed Pork Tenderloin
From: ricardocuisine.com "Today's Picks," for Wednesday (3/22/2017)
Recipe Note: You will find another two recipes below, that are great accompaniments to this dish.
1) Mashed Acorn Squash
2) Barley Pilaf w/Bacon
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes 6 servings
Nutritional Info: low fat, low sodium, low carbohydrate, high protein
1.33 carbohydrate servings
Nutrition (per serving):
calories 325, total fat 10 g (saturated fat 4 g), sodium 210 mg, carbohydrates 23 g, fiber 0 g, protein 34 g
Ingredients:
flour for dusting
2 - 1 lb (455 g) pork tenderloins
1 tablespoon (15 ml) butter
1 tablespoon (15 ml) vegetable oil
salt & pepper to taste
4 shallots, chopped
1 tablespoon (15 ml) Dijon mustard
1/2 cup (125 ml) maple syrup
Directions:
1. With the rack in the middle position, preheat the oven to 350ºF (180ºC).
2. Dust the tenderloins with the flour.
3. In an ovenproof skillet, brown the meat in the butter & oil. Season to taste with salt & pepper. Remove the meat from the skillet & set it aside.
4. Add a little more butter to the skill, if necessary & soften the shallots. Add the mustard & maple syrup. Simmer for about 1 minute, until the sauce thickens. Return the meat to the skillet & coat it well with the sauce.
5. Bake in the preheated oven for 16 to 17 minutes for medium rare doneness.
6. Remove the skillet from the oven & cover it with aluminum foil. Let it rest for 5 minutes before slicing the meat.
7. Garnish with fresh thyme.
8. Serve the pork tenderloins with some Mashed Acorn Squash, Barley Pilaf w/Bacon & some extra maple syrup.
Maple Acorn Squash
From: ricardocuisine.com "Today's Picks," for Wednesday (3/22/2017)
Prep Time: 10 minutes
Cook Time: 1 hour
Serves 4
Nutritional Info: low fat, low sodium
Nutrition (per serving):
calories 230, total fat 9 g (saturated fat 6 g), sodium 110 mg, carbohydrates 37 g, fiber 5 g, protein 2 g
Ingredients:
1 - 3 lb (1.5 kg) acorn squash
2 tablespoons (30 ml) maple syrup
3 tablespoons (45 ml) butter
a pinch of ground ginger
salt & pepper to taste
Directions:
1. With the rack in the middle position, preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
2. On a work surface, cut the squash in half lengthwise & remove the seeds. Season the squash to taste with salt & pepper. Place the squash halves on the baking sheet, cut side down & bake for 1 hour or until the squash is tender with the tip of a knife. Let the squash cool.
3. Remove the flesh from the squash with a spoon.
4. In a food processor, puree the squash, along with the maple syrup, butter & ground ginger, adding salt & pepper to taste if desired.
NOTE: Serve this recipe with Maple Syrup Glazed Pork Tenderloin, Maple Grilled Chicken, veal, beef or lamb roasts.
Barley Pilaf w/Bacon
From: ricardocuisine.com "Today's Pick's," for Wednesday (3/22/2017)
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 4
Ingredients:
1/2 cup (125 ml) shallots, chopped
1/3 cup (75 ml) bacon, 1/2 inch (1 cm) thick pieces (you can use Black Forest bacon, sold in bulk)
2 tablespoons (30 ml) butter
1/2 cup (125 ml) pearl barley
1/4 cup (60 ml) white wine
1 1/4 cups (310 ml) chicken broth
salt & pepper to taste
Directions:
1. In a saucepan, saute the shallots with the bacon in the butter over medium heat for 5 minutes.
2. Add the barley. Continue cooking for about 2 minutes, while stirring.
3. Add the wine & reduce to almost dry.
4. Add the broth & bring to a boil. Cover the saucepan & simmer gently for 30 to 40 minutes, until the barley is tender.
5. Adjust the seasonings, if desired.
NOTES:
- Delicious with pork, poultry or fish.
- Hulled barley is barley where the outer shell was removed, but still retains all the bran. This is the most nutritious type of barley, because it has kept all its nutrients. Before cooking, you should soak the barley for several hours. You just have to drain it & let it simmer gently for 1 hour in 3 to 4 its amount in liquid.
- Pearl barley, which looks like little white pearls (hence its name), is much less nutritious. They also removed its seed & lost some of its vitamins, minerals, fiber, protein & fat it once contained. To prepare, you do not need to soak it. It cooks in 30 minutes.
From: ricardocuisine.com "Today's Picks," for Wednesday (3/22/2017)
Recipe Note: You will find another two recipes below, that are great accompaniments to this dish.
1) Mashed Acorn Squash
2) Barley Pilaf w/Bacon
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes 6 servings
Nutritional Info: low fat, low sodium, low carbohydrate, high protein
1.33 carbohydrate servings
Nutrition (per serving):
calories 325, total fat 10 g (saturated fat 4 g), sodium 210 mg, carbohydrates 23 g, fiber 0 g, protein 34 g
Ingredients:
flour for dusting
2 - 1 lb (455 g) pork tenderloins
1 tablespoon (15 ml) butter
1 tablespoon (15 ml) vegetable oil
salt & pepper to taste
4 shallots, chopped
1 tablespoon (15 ml) Dijon mustard
1/2 cup (125 ml) maple syrup
Directions:
1. With the rack in the middle position, preheat the oven to 350ºF (180ºC).
2. Dust the tenderloins with the flour.
3. In an ovenproof skillet, brown the meat in the butter & oil. Season to taste with salt & pepper. Remove the meat from the skillet & set it aside.
4. Add a little more butter to the skill, if necessary & soften the shallots. Add the mustard & maple syrup. Simmer for about 1 minute, until the sauce thickens. Return the meat to the skillet & coat it well with the sauce.
5. Bake in the preheated oven for 16 to 17 minutes for medium rare doneness.
6. Remove the skillet from the oven & cover it with aluminum foil. Let it rest for 5 minutes before slicing the meat.
7. Garnish with fresh thyme.
8. Serve the pork tenderloins with some Mashed Acorn Squash, Barley Pilaf w/Bacon & some extra maple syrup.
Maple Acorn Squash
From: ricardocuisine.com "Today's Picks," for Wednesday (3/22/2017)
Prep Time: 10 minutes
Cook Time: 1 hour
Serves 4
Nutritional Info: low fat, low sodium
Nutrition (per serving):
calories 230, total fat 9 g (saturated fat 6 g), sodium 110 mg, carbohydrates 37 g, fiber 5 g, protein 2 g
Ingredients:
1 - 3 lb (1.5 kg) acorn squash
2 tablespoons (30 ml) maple syrup
3 tablespoons (45 ml) butter
a pinch of ground ginger
salt & pepper to taste
Directions:
1. With the rack in the middle position, preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
2. On a work surface, cut the squash in half lengthwise & remove the seeds. Season the squash to taste with salt & pepper. Place the squash halves on the baking sheet, cut side down & bake for 1 hour or until the squash is tender with the tip of a knife. Let the squash cool.
3. Remove the flesh from the squash with a spoon.
4. In a food processor, puree the squash, along with the maple syrup, butter & ground ginger, adding salt & pepper to taste if desired.
NOTE: Serve this recipe with Maple Syrup Glazed Pork Tenderloin, Maple Grilled Chicken, veal, beef or lamb roasts.
Barley Pilaf w/Bacon
From: ricardocuisine.com "Today's Pick's," for Wednesday (3/22/2017)
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves 4
Ingredients:
1/2 cup (125 ml) shallots, chopped
1/3 cup (75 ml) bacon, 1/2 inch (1 cm) thick pieces (you can use Black Forest bacon, sold in bulk)
2 tablespoons (30 ml) butter
1/2 cup (125 ml) pearl barley
1/4 cup (60 ml) white wine
1 1/4 cups (310 ml) chicken broth
salt & pepper to taste
Directions:
1. In a saucepan, saute the shallots with the bacon in the butter over medium heat for 5 minutes.
2. Add the barley. Continue cooking for about 2 minutes, while stirring.
3. Add the wine & reduce to almost dry.
4. Add the broth & bring to a boil. Cover the saucepan & simmer gently for 30 to 40 minutes, until the barley is tender.
5. Adjust the seasonings, if desired.
NOTES:
- Delicious with pork, poultry or fish.
- Hulled barley is barley where the outer shell was removed, but still retains all the bran. This is the most nutritious type of barley, because it has kept all its nutrients. Before cooking, you should soak the barley for several hours. You just have to drain it & let it simmer gently for 1 hour in 3 to 4 its amount in liquid.
- Pearl barley, which looks like little white pearls (hence its name), is much less nutritious. They also removed its seed & lost some of its vitamins, minerals, fiber, protein & fat it once contained. To prepare, you do not need to soak it. It cooks in 30 minutes.