Almond Rosemary Encrusted Pork Loins
Aug. 21st, 2010 09:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
thoreauAlmond Rosemary Encrusted Pork Loins
with Rosemary Brown Sugar Sweet Potatoes
served with a warm Cranberry-Apple Conserve
Ingredients
2 (1-pound) pork tenderloins
2 cups fresh breadcrumbs
3 tablespoons sliced almonds, finely chopped
1 tablespoon dried rosemary
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 large egg whites, lightly beaten
Cooking spray
Dried Cranberry-Apple Conserve (see below)
Rosemary sprig (optional)
PREPARATION
Preheat oven to 425°. Trim fat from pork. Combine breadcrumbs and next 4 ingredients (breadcrumbs through salt) in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake pork at 425° for 30 minutes or until meat thermometer registers 160°. Cover with foil, and let stand 10 minutes. Cut into 1/4-inch-thick slices. Serve with Dried Cranberry-Apple Conserve. Garnish with a rosemary sprig, if desired.
Cranberry-Apple Conserve
Ingredients
2 cups sweetened dried cranberries
1 1/2 cups boiling water
1/3 cup diced dried apple
1/4 cup raisins
1 tablespoon minced crystallized ginger
1/3 cup white wine vinegar
3 tablespoons sugar
1/8 teaspoon ground red pepper
Dash of ground allspice
Dash of ground cinnamon
Dash of ground ginger
1/4 cup red plum or raspberry jam
Preparation
Combine first 5 ingredients; cover fruit mixture, and let stand 30 minutes. Combine vinegar and next 5 ingredients (vinegar through ground ginger) in a small saucepan; bring to a boil, stirring frequently. Add fruit mixture. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in jam. Remove from heat; cool to room temperature.
for the Sweet Potatoes?
Peel and slice six sweet potatoes into 3/4" rounds. Toss them in olive oil, salt, pepper, and dried Rosemary and microwave them for seven minutes (stopping half way to toss them again). Drain the bowl - then pan sear the sweet potato rounds in hot olive oil - once you turn the rounds the first time - sprinkle the pan with brown sugar - then hit each round with a teensy bit of honey. Let the pan start to carmelize the sugars (they start to brown and congele) then remove the rounds and serve them immediately. Crispy outside - soft inside - they are a delicious way to do Sweet Potatoes. (Serves 4-6)
with Rosemary Brown Sugar Sweet Potatoes
served with a warm Cranberry-Apple Conserve
Ingredients
2 (1-pound) pork tenderloins
2 cups fresh breadcrumbs
3 tablespoons sliced almonds, finely chopped
1 tablespoon dried rosemary
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 large egg whites, lightly beaten
Cooking spray
Dried Cranberry-Apple Conserve (see below)
Rosemary sprig (optional)
PREPARATION
Preheat oven to 425°. Trim fat from pork. Combine breadcrumbs and next 4 ingredients (breadcrumbs through salt) in a shallow dish. Dip pork in egg whites; dredge in breadcrumb mixture. Place pork on a broiler pan coated with cooking spray. Bake pork at 425° for 30 minutes or until meat thermometer registers 160°. Cover with foil, and let stand 10 minutes. Cut into 1/4-inch-thick slices. Serve with Dried Cranberry-Apple Conserve. Garnish with a rosemary sprig, if desired.
Cranberry-Apple Conserve
Ingredients
2 cups sweetened dried cranberries
1 1/2 cups boiling water
1/3 cup diced dried apple
1/4 cup raisins
1 tablespoon minced crystallized ginger
1/3 cup white wine vinegar
3 tablespoons sugar
1/8 teaspoon ground red pepper
Dash of ground allspice
Dash of ground cinnamon
Dash of ground ginger
1/4 cup red plum or raspberry jam
Preparation
Combine first 5 ingredients; cover fruit mixture, and let stand 30 minutes. Combine vinegar and next 5 ingredients (vinegar through ground ginger) in a small saucepan; bring to a boil, stirring frequently. Add fruit mixture. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in jam. Remove from heat; cool to room temperature.
for the Sweet Potatoes?
Peel and slice six sweet potatoes into 3/4" rounds. Toss them in olive oil, salt, pepper, and dried Rosemary and microwave them for seven minutes (stopping half way to toss them again). Drain the bowl - then pan sear the sweet potato rounds in hot olive oil - once you turn the rounds the first time - sprinkle the pan with brown sugar - then hit each round with a teensy bit of honey. Let the pan start to carmelize the sugars (they start to brown and congele) then remove the rounds and serve them immediately. Crispy outside - soft inside - they are a delicious way to do Sweet Potatoes. (Serves 4-6)
