RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2184
View Recipe |
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Recipe Name: |
Cumin and Lime Roasted Pork Tenderloin |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Pork |
Kosher: |
No |
Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
5.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
500 |
Approx. Cost/Serving: |
$2.58
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
Spicy Creamed Corn |
Comments: |
If using chops, rub both sides with cumin mixture. Sear on both sides in an iron skillet. Finish in the oven. Deglaze skillet with 3 Tbsp white wine and 3 Tbsp chicken stock. Pour juices over chops.
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Ingredients:
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Directions:
Preheat the oven to 500 degrees.
Trim the silver skin off the tenderloins with a very sharp, thin knife.
Place the tenderloins on a rimmed, non-stick cookie sheet and coat them with the lime juice, rubbing the juice into the meat. Drizzle oil over the tenderloins, just enough to coat. Season the meat with the cumin, coriander, salt and pepper. Cut small slits into the meat and disperse chunks of the cracked cloves into the slits. Roast for 20 minutes. Remove from the oven and let rest for the a few minutes, tented loosely with foil.
Slice the rested pork and serve. |
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Spicy Creamed Corn
(Add to shopping list) :
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Directions:
Preheat a skillet over medium-high heat with oil and butter. Add the onions, jalapenos, bell pepper, garlic, corn, salt and pepper to taste. Cook for 4 to 5 minutes, or until the onions are tender. Sprinkle with the flour, and continue to cook 1 minute. Whisk in the chicken stock and heavy cream. Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes.
Finish the spicy creamed corn with parsley and cilantro. Taste and adjust seasoning with salt and pepper. |
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Nutrition per Serving: |
Calories: |
280 |
Total Carbs: |
5.9 |
Net Carbs: |
3.7 |
Cholesterol: |
103.5 |
Fat: |
12.9 |
Protein: |
34.65 |
Fiber: |
2.20 |
Sodium: |
85.75 |
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Average Rating:
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