
Pork Tenderloin with Pears and Shallots |
Crash Hot Potatoes | Green Beans with Lemon and Garlic
Pork Tenderloin with Pears and Shallots
ingredients
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3 tablespoons olive oil
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2 garlic cloves, finely chopped
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1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
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1 1 1/4-pound pork tenderloin
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3 large shallots, each cut into 6 wedges through stem end, peeled
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3 unpeeled small Bosc or Anjou pears, quartered, cored
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4 teaspoons butter, room temperature
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2 teaspoons all purpose flour
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1 1/2 cups low-salt chicken broth
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3/4 cup pear nectar
preparation
- Preheat oven to 475°F. Mix oil, garlic, and chopped thyme in small bowl. Rub mixture over pork, shallots, and pears. Heat large ovenproof nonstick skillet over mediumhigh heat. Add pork and shallots; brown on all sides,
turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet (do not clean skillet).
- Roast
pork until thermometer inserted into center registers 145°F, about 10 minutes.
- Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter (do not clean skillet).
- Mix butter and flour in small cup. Add broth, pear nectar, and butter mixture to same skillet; boil until sauce thickens, scraping up browned bits, about 7 minutes.
- Slice pork; arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.
Per serving: 465.2 kcal calories, 47.4% calories from fat, 24.5 g fat, 7.6 g saturated fat, 128.2 mg cholesterol, 20.9 g carbohydrates, 2.5 g dietary fiber, 7.2 g total sugars, 18.4 g net carbohydrates, 39.2 g protein
Nutritional analysis provided by Bon Appétit
Bon Appétit, January 2010
Yield: Makes 4 servings
Active time: 35 minutes
Total time: 35 minutes
Crash Hot Potatoes
ingredients
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12 whole New Potatoes (or Other Small Round Potatoes)
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3 Tablespoons Olive Oil
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Kosher Salt To Taste
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Black Pepper To Taste
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Rosemary (or Other Herbs Of Choice) To Taste
preparation
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Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
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On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
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With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
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Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
The Pioneer Woman, June 2008
Prep Time: 30 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 6
Green Beans with Lemon and Garlic
ingredients
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2 pounds green beans, ends trimmed
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1 tablespoon extra-virgin olive oil
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3 tablespoons butter
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2 large garlic cloves, minced
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1 teaspoon red pepper flakes
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1 tablespoon lemon zest
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Salt and freshly ground black pepper
preparation
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Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated
through, about 5 minutes. Add lemon zest and season with salt and pepper.
Food Network, Down Home with the Neelys
Total Time: 17 min
Prep: 5 min
Cook: 12 min
Yield: 6 servings