RECIPE: Rec: Roast Pork Tenderloin with Pears & Dried Apricots made a good dinner last night with

RECIPE:
C

curious1

Well-known member
Brussels sprouts from the Nov issue of Fine Cooking magazine and roasted butternut squash. I made half the recipe with one tenderloin.

* Exported for MasterCook 4 by Living Cookbook *

Roast Pork Tenderloin with Pears & Dried Apricots

Recipe By : Bon Appetit January 2002

Serving Size : 0 Preparation Time: 0:00

Categories : Fruit Main Dish

Pork

Amount Measure Ingredient -- Preparation Method

1/4 cup (1/2 stick)unsalted butter4 tsp Ras el Hanout

5 ripe pears, peeled, cored, each cut into 6 wedges

3 Tbs olive oil

1 onion, chopped

9 oz dried apricots, soaked in warm water

-- 30 minutes, drained, chopped (about 2 cups)

1 1/2 cups canned beef broth

1/4 cup honey

2 1-lb pork tenderloins

1/2 cup slivered almonds (about 4 ounces), toasted

Ras el Hanout2 tsp ground nutmeg1 tsp salt

1 tsp ground ginger

3/4 tsp ground black pepper

1/2 tsp ground mace

1/2 tsp ground allspice

1/4 tsp ground cinnamon

1/4 tsp crushed saffron threads

1. Preheat oven to 425°F.

2. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons ras

el hanout and stir 1 minute. Add pears and sauté until tender, stirring

occasionally, about 4 minutes. Transfer pears to plate.

3. Heat 1 tablespoon oil in same pot over medium heat. Add onion and

apricots. Sauté until onion begins to soften, about 3 minutes. Add broth and

honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears

to pot. Remove from heat. (Sauce can be made 2 hours ahead. Let stand at

room temperature.)

4. Mix remaining 2 tablespoons oil and 2 teaspoons ras el hanout in small

bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to

roasting pan. Roast until meat thermometer inserted into center of pork

registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand

10 minutes.

5. Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork

crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon

sauce and pears over pork. Sprinkle with almonds.

Ras el Hanout1. Literally "top of the shop," ras el hanout is a Moroccan spice blend that

can contain more than 20 ingredients. This streamlined version includes the

main spices of the traditional mixture.

2. Mix all ingredients in small bowl. (Can be made 1 week ahead. Store

airtight at room temperature.) Makes about 2 1/2 tablespoons.

Recipe Source: Bon Appetit January 2002

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http://www.epicurious.com/recipes/food/views/Roast-Pork-Tenderloin-with-Pears-and-Dried-Apricots-106114

 
Rec: Brussels Sprouts with Pancetta and Pearl Onions

I cut this way back using one third pound pearl onions and two thirds pound Brussels. Blanching the onions made for easy peeling.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

Serves 6 to 8

1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
4 oz. thick-sliced pancetta, cut into 1/4 x 2-inch matchsticks
2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
1/4 cup dry white wine
1 tsp. sherry vinegar; more to taste
Kosher salt and freshly ground black pepper

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Make Ahead Tips
You can blanch and skin the onions up to 1 day ahead; refrigerate in an airtight container.

http://www.finecooking.com/recipes/brussels-sprouts-pancetta-pearl-onions.aspx

 
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