Subj : BH&G 2681
To   : All
From : Dave Drum
Date : Wed May 12 2021 16:21:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tarragon Pork w/Rich Onion-Cherry Chutney
 Categories: Pork, Vegetables, Herbs, Fruits
      Yield: 4 Servings
 
           Cooking spray
    1/2 ts Garlic powder
    1/2 ts Ground allspice
    1/2 ts Coarse ground pepper
    1/8 ts Salt
      1 lb Pork tenderloin
      4 ts Canola oil
  1 1/2 c  Chopped onions
    1/4 c  Dried cherries
    1/4 c  Balsamic vinegar
      1 ts Packed brown sugar *
    1/8 ts Salt
           Fresh tarragon sprigs
 
  Set oven @ 425ºF/218ºC.
  
  Coat a 15" x 10" x 1" baking pan with cooking spray; set
  aside.
  
  In a small bowl combine garlic powder, allspice, pepper,
  and 1/8 teaspoon salt. Sprinkle garlic powder mixture
  evenly over the pork; rub in with your fingers.
  
  In a very large nonstick skillet heat 1 teaspoon of the
  oil over medium-high heat; tilt skillet to coat bottom
  lightly with oil. Add tenderloin; cook about 6 minutes or
  until browned on both sides, turning once after 4 minutes
  cooking. Place tenderloin on prepared baking pan. Roast,
  uncovered, 12 to 15 minutes.
  
  Meanwhile, in the same skillet heat the remaining 1
  tablespoon oil over medium-high heat. Add onions. Cook and
  stir about 8 minutes or until golden brown, stirring to
  scrape up any browned bits from the bottom of the skillet.
  Add cherries, vinegar, and brown sugar. Cook and stir
  about 1 minute more or until most of the liquid has
  evaporated. Remove from heat. Stir in 1/8 teaspoon salt;
  set aside.
  
  Place tenderloin on cutting board; let stand 3 minutes.
  Slice pork. Serve pork with the onion mixture. Garnish
  with tarragon.
  
  * SUGAR SUBSTITUTES: Choose Splenda Brown Sugar Blend.
  Follow package directions to use product amount equivalent
  to 1 teaspoon brown sugar.
  
  Diabetic Living | March 2015
  
  MM Format by Dave Drum - 17 March 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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