Subj : BH&G 2680
To   : All
From : Dave Drum
Date : Tue May 11 2021 12:11:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork With Butternut Squash-Barley Risotto
 Categories: Pork, Grains, Squash, Herbs
      Yield: 4 Servings
 
    1/2 c  Regular barley
     32 oz Container vegetable stock or
           - broth
    1/2 sm Butternut squash; peeled,
           - seeded, in cubes
    1/4 c  Snipped fresh basil
      1 tb Snipped fresh oregano and/or
           - thyme
      2 cl Garlic; peeled
    1/4 ts (ea) salt & fresh ground
           - pepper
      2 ts Olive oil
     12 oz Pork tenderloin
           Snipped fresh basil, oregano
           - and/or thyme
 
  Heat a 10" skillet over medium heat. Add barley; cook and
  stir 1 to 2 minutes or until toasted. Stir in broth and
  squash; bring to boiling. Reduce heat. Cover; simmer 30
  minutes, stirring occasionally. Uncover; boil 15 minutes
  more or until squash and barley are tender and most of the
  liquid is absorbed (mixture should still appear creamy).
  Remove from heat. Stir in basil and oregano.
  
  Meanwhile, place garlic, salt, and pepper on a cutting
  board. Using the flat side of a large knife, smash garlic.
  Drag the flat side of the knife across the garlic in one
  
  direction then the opposite direction until a smooth paste
  forms. Place paste in a small bowl with 1 tsp. of the oil;
  set aside. Slice pork to 1/4" to 1/2" thick; flatten
  slices with the palm of your hand. Rub garlic mixture over
  pork slices.
  
  In a 12" skillet heat remaining 1 tsp. oil over
  medium-high heat. Add pork; cook 1 to 2 minutes per side
  or until browned. Serve pork with barley mixture. Sprinkle
  with additional fresh herbs.
  
  Better Homes & Gardens | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Every generation laughs at the old fashions but follows religiously the new

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