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Bacon-cider Pork
(Weeknight Menus, p. 30-31)
Makes: 8 Steaks Total Time: 1 Hour including Sweet Potatoes Rating: Easy
Trim, Cut, and Season:
1 pork tenderloin (11⁄2–2 lb.)
Wrap; Saute in 1 T. Olive Oil:
8 strips thin-sliced bacon
Saute; Deglaze; Season:
1/4 cup shallots, minced
1/2 cup apple cider or juice
2 T. unsalted cold butter, sliced
Salt and pepper to taste
Related Recipes:
Marmalade Sweet Potatoes
Trim tenderloin of fat and silverskin and cut into steaks (about 11⁄2" thick). Season with salt and pepper.
Wrap each steak with a strip of bacon and secure with a toothpick. Heat oil in a large ovenproof saute pan over medium-high and saute pork 5 minutes per side, or until browned. Tip the steaks on their edges to brown the bacon, rolling them as they brown, about 3 minutes total. Cover and finish cooking to an internal temperature of 145°, about 5 minutes. Remove pork and keep warm; pour off all but 1 T. drippings.
Saute shallots for 2 minutes in the same pan, stirring constantly. Deglaze with cider, scraping up the brown bits and simmer 2 minutes. Then add butter, swirling until melted. Return pork to pan along with any accumulated juices and season sauce with salt and pepper. Shown with Marmalade Sweet Potatoes.
Nutrition Information (Per 2 steaks):
555 calories 63% calories from fat 39g total fat 9g carb. 464mg sodium 0g fiber 41g protein
Marmalade Sweet Potatoes
(Weeknight Menus, p. 31)
Makes: 11/2 lb. Total Time: 45 Minutes Rating: Easy
Cut; Toss with:
3 sweet potatoes (11/2 lb.)
1/2 cup orange marmalade, melted
Salt to taste
Related Recipes:
Bacon-cider Pork
Preheat oven to 425°. Wrap the inside of a baking sheet with foil and coat with nonstick spray.
Cut each potato into 8 wedges, toss with marmalade and season with salt. Arrange on prepared pan in a single layer, then roast for 35 minutes, or until fork tender, turning once. Shown with Bacon-cider Pork.
Nutrition Information (Per 6 oz.):
228 calories 0% calories from fat 0g total fat 56g carb. 45mg sodium 5g fiber 3g protein
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