Difference between revisions of "User:RahalMccall69"
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| − | + | Do <a href=http://www.buycelinebags.com>Celine Bags Outlet</a> you have a family to feed tonight? Friends coming over for dinner? Or maybe it's just you, and you want something a little special.聽Special doesn't mean it has to take a long time. Who has time, anyway? Here's is an easy recipe from the Washington Post.聽Pan-Seared Pork Tenderloin With TarragonYield: 4 servings1-pound pork tenderloinKosher saltFreshly ground black pepper1 large shallot3 cloves garlic3 tablespoons unsalted butter4 stems tarragon3/4 cup no-salt-added chicken broth1/4 cup dry white wine (may substitute 2 tablespoons white wine vinegar)1 teaspoon granulated sugar1/2 lemon1. Use a small, sharp knife to cut the silver skin and any visible fat from the tenderloin. Cut the meat into four equal portions. Place each one between 2 pieces of plastic wrap; pound to a thickness of 1/4-inch. Pat each piece with paper towels, then season lightly on both sides with salt and pepper.2. Mince the shallot and garlic; they can be combined.3. Heat a large skillet over medium-high heat. Add a tablespoon of the butter; tilt the pan to coat it evenly. Add 2 of the pork cutlets and cook for 1 to 2 minutes on each side or until browned and cooked through. Transfer to a plate; cover loosely with aluminum foil to keep warm. Repeat with another tablespoon of the butter and the remaining 2 cutlets.4. Finely chop the tarragon leaves.5. Add the shallot <a href=http://www.buycelinebags.com>Celine Outlet Store</a> and garlic to the skillet, stirring to coat. Cook for 1 minute, until the garlic is fragrant, then add the broth, wine and sugar. Squeeze in a tablespoon of lemon juice, being careful not to let any pits fall in. Increase the heat to high; stir to dislodge any browned bits and cook for 3 or <a href=http://www.buycelinebags.com>Celine UK</a> 4 minutes or until the liquid has reduced by one-third.6. Add any meat juices that have accumulated on the plate of cutlets. Whisk in the remaining tablespoon of butter and the tarragon; cook for 1 minute, then pour the sauce over the cutlets. Serve right away.Per serving: 240 calories, 24 g protein, 3 g carbohydrates, 13 g fat, 7 g saturated fat, 95 mg cholesterol, 130 mg sodium, 0 g dietary fiber, 2 g sugarAdapted from "The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America's Favorite Pan," by Ellen Brown (Sterling Epicure, 2014). | |
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Revision as of 21:41, 14 August 2014
@@@ Do <a href=http://www.buycelinebags.com>Celine Bags Outlet</a> you have a family to feed tonight? Friends coming over for dinner? Or maybe it's just you, and you want something a little special.聽Special doesn't mean it has to take a long time. Who has time, anyway? Here's is an easy recipe from the Washington Post.聽Pan-Seared Pork Tenderloin With TarragonYield: 4 servings1-pound pork tenderloinKosher saltFreshly ground black pepper1 large shallot3 cloves garlic3 tablespoons unsalted butter4 stems tarragon3/4 cup no-salt-added chicken broth1/4 cup dry white wine (may substitute 2 tablespoons white wine vinegar)1 teaspoon granulated sugar1/2 lemon1. Use a small, sharp knife to cut the silver skin and any visible fat from the tenderloin. Cut the meat into four equal portions. Place each one between 2 pieces of plastic wrap; pound to a thickness of 1/4-inch. Pat each piece with paper towels, then season lightly on both sides with salt and pepper.2. Mince the shallot and garlic; they can be combined.3. Heat a large skillet over medium-high heat. Add a tablespoon of the butter; tilt the pan to coat it evenly. Add 2 of the pork cutlets and cook for 1 to 2 minutes on each side or until browned and cooked through. Transfer to a plate; cover loosely with aluminum foil to keep warm. Repeat with another tablespoon of the butter and the remaining 2 cutlets.4. Finely chop the tarragon leaves.5. Add the shallot <a href=http://www.buycelinebags.com>Celine Outlet Store</a> and garlic to the skillet, stirring to coat. Cook for 1 minute, until the garlic is fragrant, then add the broth, wine and sugar. Squeeze in a tablespoon of lemon juice, being careful not to let any pits fall in. Increase the heat to high; stir to dislodge any browned bits and cook for 3 or <a href=http://www.buycelinebags.com>Celine UK</a> 4 minutes or until the liquid has reduced by one-third.6. Add any meat juices that have accumulated on the plate of cutlets. Whisk in the remaining tablespoon of butter and the tarragon; cook for 1 minute, then pour the sauce over the cutlets. Serve right away.Per serving: 240 calories, 24 g protein, 3 g carbohydrates, 13 g fat, 7 g saturated fat, 95 mg cholesterol, 130 mg sodium, 0 g dietary fiber, 2 g sugarAdapted from "The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America's Favorite Pan," by Ellen Brown (Sterling Epicure, 2014).
