I'll share my recipe, if you'll share yours, June 19, 2012

11 years ago

I don't know where I got this recipe, but it sure looks good!

Pork Medallions with PearMaple Sauce

Makes: 4 servings

Start to Finish: 25 minutes

Ingredients

1 12- to 16-ounce pork tenderloin

2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil or cooking oil

2 medium pears, peeled and coarsely chopped

1/4 cup pure maple syrup or maple-flavored syrup

2 tablespoons dried tart red cherries, halved

2 tablespoons dry white wine or apple juice

Directions

Trim fat from meat. Cut meat into 1/4-inch slices. In a medium bowl combine rosemary, thyme, salt, and pepper. Add meat slices; toss to coat. In a large skillet cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once. Remove meat from skillet; set aside.

In the same skillet combine pears, maple syrup, dried cherries, and white wine. Bring to boiling; reduce heat.

Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through.

To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat.

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Comments (2)

Jasdip
11 years ago
This is a sticky glaze that's excellent on chicken thighs, wings, salmon or pork.

Sticky Orange-Glazed Chicken (Everyday Food)

8 bone-in, skin-on chicken thighs
Coarse salt and ground pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce

Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.

Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.

Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.
glenda_al
11 years ago
A winner and made it several times!

Grits and greens with my additions

3 cups milk
1 cup water Use chicken stock skip the bullion cubes
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Use good GLORY CANNED SEASON TURNIP GREENS
1 Tbsp. bacon drippings (or oil or butter) don't need
several slices of bacon, cooked and crumbled
salt and pepper to taste
Directions:
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes
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I'll share my recipe, if you'll share yours, June 19, 2012

Comments (2)

Jasdip

glenda_al

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