The first dish was nice Niman Ranch porktenderloin that I bought at one of our local stores and boy was it good and not like one of those big tenderloins that resemble a small roast
Coat with cracker/flour mixture, gently pressing into the tenderloin so it sticks. Your butcher or meat counter can run it through their tenderizer or you can beat it with a meat mallet
We are so glad to have Carole posting with us today from her Winter Wonderland of Minnesota. This Pineapple Coconut Banana Bread is perfectly tropical and helps me visualize what it will be like sitting on my balcony watching the gorgeous blue water go by
With both my baking groups, I had an amazing chance to bake wonderful breads and rolls and I am so happy to have finally found a fool proof method to make soft and luscious bread
Serve hot with sliced pork. Place pork in a large, sturdy ziptop bag. Place the broccoli, tomatoes, and zucchini in a large bowl, drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper
Coat marinated pork slices evenly withbreadcrumbs by pressing the meat down against the crumbs. Here we have Pork Schnitzel to go with some salad green and crunchy apples for combination of textures and flavour
When ready, serve the lobster salad over a bed of salad greens & garnish with lemon slices. In a large bowl with a cover, mix together the lobster, cucumber, onion, celery & bell pepper, then season to taste with salt & pepper
In a large zip lock bag, mix together all ingredients and add the pork loin. For added flavor, you can reserve and boil the marinade until reduced by 25 percent, then use it to baste pork loin (every 20 minutes or so), or use it as a dipping sauce. 2 lbs pork loin (unseasoned)
Remove tenderloin from marinade, discarding leftover marinade. Roast tenderloin in shallow pan in oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155 degrees to 160 degrees Fahrenheit. Remove from oven and let tenderloin rest for 5-10 minutes before slicing. 1 whole porktenderloin
Add butter stir until melted, serve sauce over pork. Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min's or until pork is cooked through. Add all the remaining ingredients except the butter and simmer for a further 15 Min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth. 650 g porktenderloins
Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint
Speaking of porktenderloin. But coupled with the sweet bell pepper, crispy taste of the green onions, and the juicy pork in this dish, it'd say it's a definite win
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