Tuesday, July 25, 2006
Recipe and a review
Here's another review:
I Did (But I Wouldn't Now)
A couple of weeks ago I made another Rachael Ray recipe, which was a pork tenderloin with strawberry sauce. It was wonderful, although a lot of work. Also had parmesan risotto with it, which even my rice-hating hubby loved.
Pork Tenderloin with Spicy Strawberry Sauce
Juice and zest of 2 limes, plus 1 lime, cut into wedges, for serving
1/4 cup coarse-grain mustard
2 tablespoons extra-virgin olive oil
Two 14- to 16-ounce pork tenderloins, trimmed of fat and cut in half crosswise
2 slices of bacon, chopped
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon Worcestershire sauce
Pinch of freshly ground nutmeg
1 whole star anise
Pinch of crushed red pepper flakes
1 cup Strawberry Sauce
1. Preheat the oven to 400°. In a resealable plastic bag, combine the lime juice and zest and the mustard with 1 tablespoon of the olive oil. Place the pork in the marinade, turn to coat and refrigerate for 1 hour.
2. In a medium, heavy saucepan, cook the bacon over medium heat until crisp, about 5 minutes. Reduce the heat to low and add the onion and garlic; cook for 1 minute. Add the Worcestershire sauce, nutmeg, star anise, red pepper flakes and Strawberry Sauce and simmer until the sauce starts to thicken, about 5 minutes. Push the sauce through a fine-mesh strainer into a small saucepan and keep warm.
3. Heat the remaining 1 tablespoon of olive oil in a large, ovenproof skillet over medium-high heat until the oil ripples. Remove the pork from the marinade and sear on all sides, 10 to 12 minutes total. Place the skillet in the oven and roast until cooked through but still juicy, about 10 minutes for medium. Place the pork on a cutting board, tent loosely with aluminum foil and let rest for 10 minutes more. Slice the pork and serve with the sauce and lime wedges.
2 pounds fresh strawberries, coarsely chopped
3 tablespoons dark brown sugar
Juice of two lemons (4 tablespoons)
1. Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool.
2. Pour the strawberries into a blender and blend until smooth.
3. Press the sauce through a fine-mesh strainer into a storage container. The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
1 cup arborio rice
1 1/2 cups chicken broth
1 teaspoon grated lemon zest
1/2 cup grated Parmesan cheese
1. In a large skillet, heat the olive oil and butter over medium heat; add the onion and cook, stirring occasionally, until the onion is translucent.
2. Add the rice and cook, stirring continuously for a few minutes, until the grains are glistening. Increase the heat to high and add the broth and 1 cup of boiling water. Bring the rice to a boil, stirring occasionally. Reduce the heat to low, cover and cook until the rice is al dente, 15 to 20 minutes. Remove the risotto from the heat, stir in the lemon zest and Parmesan and season to taste with salt.