Text 18651, 60 rader
Skriven 2011-12-05 04:12:00 av DAVE DRUM (1:123/140)
Ärende: BH+G 155
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan-Parmesan Pork w/Port Sauce
 Categories: Pork, Cheese, Wine, Nuts
      Yield: 8 servings
 
      1 c  Pecan pieces
    2/3 c  Fine shredded Parmesan
           - cheese
      3 tb Yellow mustard
      1 tb Worcestershire sauce
      2 lb Pork tenderloins
      2 c  Port or dry Marsala
      1 c  Snipped dried Calmyrna or
           - Mission figs
      2 tb Packed brown sugar
           Kumquats (opt)
 
  Nuts and cheese make a flavorful coating for the pork
  tenderloin as it roasts. The tender pork is then served with
  a rich sauce , making this a perfect dish for entertaining.
  
  Preheat oven to 425øF. In a blender or food processor,
  combine pecans, cheese, mustard, and Worcestershire sauce.
  Cover and blend or process until finely chopped. Press
  mixture on all sides of tenderloins to coat with a thin
  layer.
  
  Place pork, side-by-side, on a rack in a shallow roasting
  pan. Roast, uncovered, for 25 to 35 minutes or until an
  instant-read thermometer inserted in meat registers 155øF.
  Cover with foil; let stand 15 minutes. The temperature of
  the meat should rise 5øF after standing.
  
  Meanwhile, for sauce, in a medium saucepan, stir together
  port, figs, and brown sugar. Bring to boiling; reduce heat.
  Simmer, uncovered, for 10 to 15 minutes or until mixture is
  reduced to 2- 1/4 cups. Cool slightly.
  
  Transfer half of the sauce mixture at a time to a blender or
  food processor. Cover and blend or process until nearly
  smooth. Pour mixture through a sieve over a bowl, pressing
  solids to release juices. Discard solids. Return sauce to
  saucepan. Cook and stir over low heat just until heated
  through. Slice tenderloin and serve with warm sauce. If
  desired, garnish with kumquats.
  
  Makes 8 servings.
  
  Better Homes & Gardens | March 2010
  
  MM Format by Dave Drum - 05 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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