RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 840
View Recipe |
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Recipe Name: |
Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney |
Source: |
, March 2003 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Pork |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.22
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 0.75 Cup oil, olive
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Directions:
Combine first 6 ingredients in processor and chop finely. Blend in oil. Transfer marinade to glass baking dish. Add pork tenderloins to marinade, turning to coat. Cover dish with plastic wrap and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 400 degrees. Heat 3 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Remove pork from marinade. Add pork to skillet and sauté until brown on all sides, about 5 minutes. Transfer skillet to oven and roast pork until a meat thermometer inserted into center registers 180 degrees, about 10 minutes.
Bring corn to simmer. Spoon corn onto plates, dividing equally. Slice pork tenderloins and place atop corn, dividing equally. Top with Apple-Raisin Chutney and serve. |
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Creamed Corn
(Add to shopping list) :
4 Tablespoons oil, olive |
Directions:
Cook 1 cup corn kernels in heavy medium pot of boiling salted water until tender, about 2 minutes. Drain well and set aside. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until soft, about 3 minutes. Add flour and stir 2 minutes. Slowly whisk in chicken broth; whisk until mixture thickens and boils. Stir in cream.
Bring mixture to simmer. Add remaining corn kernels and simmer until mixture is thick, stirring occasionally, about 10 minutes. Cool slightly. Transfer to processor and coarsely puree. Stir in 1 cup cooked corn kernels. |
Apple-Raisin Chutney
(Add to shopping list) :
2 Cups vinegar, cider |
Directions:
Stir vinegar and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil without stirring until syrupy and reduced to 1 ½ cups, about 15 minutes. Reduce heat to medium. Add all remaining ingredients. Simmer until apples are tender, liquid is absorbed, and mixture thickens slightly, stirring occasionally, about 30 minutes. |
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Nutrition per Serving: |
Calories: |
343 |
Total Carbs: |
2.8 |
Net Carbs: |
0.0 |
Cholesterol: |
147.3 |
Fat: |
14.6 |
Protein: |
48.27 |
Fiber: |
0.33 |
Sodium: |
695.00 |
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