Sunday, July 10, 2011

Recipe #120: Pork Tenderloin w/Balsamic Reduction, Grilled Peaches and Wild Rice Salad

So many great flavors in this dish.... it seems like it would be a bit to put together, but it's pretty easy!  I love putting fruit in my meals now... dried cherries in rice?  Yes please!  This is from the July issue of Cooking Light.  I've marked my changes.

  • 1 tablespoon olive oil
  • 1 tablespoon minced shallots
  • 1 garlic clove, minced
  • 1 cup balsamic vinegar
  • 1 1/2 teaspoons sugar
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • Cooking spray
  • 1 (1-pound) pork tenderloin, cut into 12 slices  (I used two thick boneless chops cut through the center to make 4 thinner chops.  I couldn't find a 1lb tenderloin)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; saut√© 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
  • 2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.
Serve with Grilled Peaches: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add 4 peach halves to pan; cook 2 minutes on each side. Cut each half into 3 wedges.  (I didn't bother cutting them into thirds.)

Serve with Wild Rice Salad: Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning. Stir in 1/4 cup chopped green onions, 2 tablespoons chopped dried cherries, and 2 tablespoons chopped ­pecans.  (I used an Uncle Ben's 90 second microwaveable rice pack, Wild and Long rice mix, and mixed in the other ingredients after I cooked the rice.)

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