Roasted Tenderloin with Vegetables
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2 Pork
Tenderloins, well trimmed, about 12 oz/0.375kg each |
½ tsp each salt and pepper, combined |
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1 each red and yellow pepper, thickly sliced |
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¼ cup
apricot or peach jam |
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2 zucchini,
sliced lengthwise |
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2 tbsp grainy mustard |
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1 red onion,
cut into 8 wedges |
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2 tbsp cider vinegar |
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1 tbsp canola oil |
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Place
vegetables on a foil-lined baking sheet (with rims). Sprinkle
with oil and half the salt/pepper mixture. Toss to coat well.
Push vegetables to sides of the sheet. Place pork tenderloins in
the centre of the sheet. Combine remaining salt/pepper mixture
with remaining ingredients. Brush generously over pork. Roast at
450ºF (230ºC) for about 25 minutes. Then broil until pork and
vegetables are lightly browned. Let pork rest 5 minutes before
slicing thickly. Serve on a platter, surrounded by vegetables.
Serve
with Stoneleigh Marlborough Pinot Noir (New Zealand) Makes 6 Servings
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Nut-Crusted
Tenderloin Crostini
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1 Pork
Tenderloin, well trimmed (about 12 oz/0.375 kg) |
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Grated peel
of 1 lemon |
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½ cup slivered almonds |
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¼ cup
fresh lemon juice |
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½ cup fresh parsley leaves |
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4 oz
cream cheese or goat cheese |
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¼ tsp
salt |
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Baguette
slices diagonally cut |
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Pulse
parsley and nuts in a food processor until crumbly. (Do not over
process or mixture will be paste-like.) Combine mixture with
lemon peel and salt; spread on large piece of waxed paper. Place
lemon juice in a pie plate. Dip tenderloin in lemon juice to
coat. Coat tenderloin with nut mixture, using waxed paper to
press mixture onto pork. Roast pork on a rack in a shallow pan
at 400ºF (200ºC) for 20-25 minutes or until meat thermometer
registers 155ºF (68ºC). Remove from oven; cool on rack. Loosely
wrap with foil; chill several hours. To serve, lightly toast
baguette slices; spread with cream cheese or goat cheese. Slice
tenderloin into ½” (1.25 cm) slices. Place on top of cheese.
Garnish as desired.
Serve
with Campari and Soda or Apple Jim (2 oz Jim Beam Bourbon, 2 oz
Apple Sour Mix, Ice – Layered)
Makes 24
appetizers
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Stuffed Pork Tenderloin with Lemon Wine Sauce
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2 Pork
Tenderloins, well trimmed (about 12 oz/0.375 kg each) |
1 cup chopped pecans, toasted |
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1 package long grain and wild rice
mix, prepared |
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2 tbsp chopped fresh parsley |
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1 tbsp butter |
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2 tsp
dried Italian seasoning |
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8 oz fresh mushrooms, chopped |
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½ tsp
salt |
| ½ cup sliced green onions |
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| Lemon-Wine Sauce |
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| ½ cup each chicken broth, white wine |
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Cut each
tenderloin lengthwise down the centre, cutting to but not
through the opposite side; open flat. Melt butter in a non-stick
skillet. Add mushrooms and onions; cook until tender. Remove
from heat; stir in cooked rice mix, pecans and parsley. Reserve
¾ cup rice mixture. Place remaining rice in a covered casserole;
bake with tenderloins. Divide ¾ cup rice mixture between two
tenderloins, spreading evenly down the centre. Close tenderloins
with toothpicks. Combine Italian seasoning and salt; sprinkle
over top of pork. Roast on a rack in a shallow pan at 400ºF
(200ºC) about 25 minutes or until a meat thermometer registers
155ºF (68ºC). Remove from oven. Tent loosely with foil; let rest
5-10 minutes before slicing. Meanwhile, prepare Lemon-Wine
Sauce. Combine all ingredients except cornstarch and
water; simmer 5 minutes. Combine cornstarch and water. Stir into
broth mixture; simmer until thickened. Arrange pork slices on
rice; drizzle with Lemon-Wine Sauce.
Serve
with Balthasar Ress Hattenheimer Shutzenhaus Rheingau Riesling
Kabinett (Germany) Makes 6 servings
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