I'll share my recipe, if you'll share yours, March 5, 2011

15 years ago

SOUTHWESTERN PORK TENDERLOIN WITH CORN SALAD

Serves: 4

Cumin and chili powder give this meal a kick without the need for salt

1 pork tenderloin (approx. 12 oz/375 g)

1/4 cup loosely packed brown sugar

1TBS chili powder

1 tsp ground cumin

2 Romaine Hearts, shredded (approx. 8 cups/2 L, loosely packed)

1 ÃÂ½ cup frozen sweet corn

1 red pepper, seeded and thinly sliced

1 sliced stalk celery, thinly sliced

ÃÂ½ small red onion, thinly sliced

1/4 cup Ranch Dressing

Preheat the oven to 400ÃÂ°F (200ÃÂ°C). Butterfly the tenderloin by halving the thickness so it opens up like a book into a long, flat piece. Set aside.

Combine the brown sugar with the chili powder and cumin. Rub over all sides of the meat. Place the pork on a lightly oiled ovenproof rack set on a foil-lined baking sheet. Roast, turning once, for 15 min. (or until internal temperature reaches160ÃÂ°F/71ÃÂ°C on an instant-read thermometer). Rest for 5 min., slice thinly.

Arrange the shredded romaine on a platter. Top with the sliced pork, corn, red pepper, celery and onion. Drizzle with dressing and serve.

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Comments (4)

glenda_al
15 years ago
Corn Casserole
1 - 14 1/4 oz whole kernel corn, drained
1 - 14 3/4 oz cream corn
1 - 8 0z pkg muffin mix
1 cup sour cream
1/2 cup melted butter
1 1/2 cups cheddar cheese, shredded

1. preheat oven to 350* F
2. in a large bowl, stir together the first 5 ingredients
3. pour into a greased casserole dish and bake for 45 min.
4. remove from over and top with the cheese
5. return to the oven for 5 - 10 min or until the cheese is melted
6. let stand at least 5 min and serve warm
luckygardnr
Original Author
15 years ago
I made a pot roast in the slow cooker yesterday. In the pot, I cut up a sweet onion, celery and carrots and a couple of garlic cloves, crushed. (These things got discarded when all was cooked, cause I don't like vegetables that have been cooking all day) I poured a bottle of beer into the pot.

Meanwhile, I coated my beef roast in French's mustard, then seared it on all sides, before adding to the crock pot. I deglazed with a little bit of beef broth and added that to the crockpot too.

Next, I made the mashed peas from this recipe, using mint instead of tarragon. My DH said this was the best meal he's had in a long time!

HERB ROASTED STEAK WITH GREEN PEA MASH

4 sirloin grilling medallions (approx. 4 oz/125 g each)

1/2 tsp each salt and pepper, divided

1 TBS Dijon Prepared Mustard

1 tbsp chopped fresh Tarragon or Chives, divided

ÃÂ¼ cup chopped fresh parsley

4 cups frozen Petite Peas

1 clove garlic, thinly sliced

2 tbsp fat-free sour cream

2 tsp each lemon zest and juice, (approx. 1/2 a lemon)

Preheat the oven to 375ÃÂ°F (190ÃÂ°C). Heat a heavy skillet over medium-high heat; coat lightly with cooking spray. Season the steaks with 1/8 tsp (0.5 ml) each salt and pepper and sear in the skillet for 1 to 2 min. on each side. Transfer steaks to a parchment paper-lined baking sheet and brush the mustard evenly onto the tops. Mix the parsley and 2 tsp (10 ml) tarragon together and press onto the mustard. Roast for 10 min. for medium (160ÃÂ°F/71ÃÂ°C on an instant-read thermometer).

Meanwhile, place the peas, garlic and 1/2 cup (125 ml) water in a medium saucepan over medium-high heat, cover and bring to a boil. Remove from heat and purÃÂ©e with a hand-held blender until creamy but still studded with pieces of peas. Transfer to a bowl and stir in the sour cream, lemon juice and zest and the remaining tarragon, salt and pepper. Divide the peas and steaks among 4 plates and serve.
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ravencajun Zone 8b TX
15 years ago
I always coat my meats with French's mustard and season them then either brown them, bake, or cook however, do that with my turkeys, chicken, pork, beef no matter what it, makes all the difference in the world in the flavor. It is something that all the Cajun cooks I know have done for years. Every time I turn someone on to that little secret they come back amazed at the improvement in flavor.
When we smoke or bbq that meats gets the mustard treatment too.
Jasdip
15 years ago
We love the chicken breasts that I bake coated with a mixture of mustard, melted butter and worcestershire, then rolled in bread crumbs and parmesan.
Maybe in particular it's the mustard, as RavenCajun mentioned.

I'll share my recipe, if you'll share yours, March 5, 2011

Comments (4)

glenda_al

luckygardnr
Original Author

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I'll share my recipe, if you'll share yours, March 5, 2011

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glenda_al

luckygardnrOriginal Author

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ravencajun Zone 8b TX

Jasdip

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luckygardnr
Original Author