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Dinner Tonight
Michael "Dog3" Lonergan wrote: > I have a pork tenderloin that was thawed in the fridge. I was undecided on > how to cook it but decided to use a recipe I got in one of my cooking > classes at Dierbergs. I've not made this before so I can't vouch for it > but it tasted good in the class. > > Herb Ginger Pork Medallions > ginger ale gives the sauce a hint of sweetness > 1 pork tenderloin (about 1 pound) > 2 teaspoons thyme leaves > 1/2 teaspoon salt > 1/2 teaspoon pepper > 1/2 teaspoon ground ginger > 1/4 teaspoon garlic powder > 1 tablespoon butter or margarine > 1 can (12 ounces) regular ginger ale > (divided) > 1 tablespoon cornstarch > > Trim fat from tenderloin, if needed. In small bowl, combine thyme, salt, > pepper, ginger, and garlic powder. Rub spice mixture onto pork. Cut into 1- > inch thick slices; flatten slightly with heel of hand. In large skillet, > heat butter over medium -high heat. Add tenderloin slices; cook turning > occasionally until meat is no longer pink, about 8 to 10 minutes. Remove > meat to platter; cover and keep warm. In small bowl dissolve cornstarch in > 1/4 cup of the ginger ale. Add remaining ginger ale to skillet, stirring to > loosen brown bits from bottom of pan. Add cornstarch mixture; cook stirring > constantly until sauce is thickened, about 2 minutes. Pour sauce in gravy > boat and serve with pork. > > Makes 4 servings > > NUTRITION INFORMATION > Per Serving: > > Calories: 206 > Cholesterol: 82 mg > Fat: 7 g > Sodium: 355 mg > Carbohydrates: 11 g > > Michael > > -- > "The most remarkable thing about my mother is that for thirty years she > served the family nothing but leftovers. The original meal has never been > found." > > --Calvin Trillin |
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