oops, I altered a recipe in MC and need the original recipe.

[CHRIST1NE]

I am looking for the ingredients for Almond Crusted Pork Tenderloin with Cranberry-Apple Conserve from Jan/Feb 1998. I did not see it "online" in the CL recipe database.

I was playing around with scaling in my MC software and didn't realize that I saved over the original.

Also, has any one tried this? I made the pork tenderloin part and that it was very good, but haven't tried the other.

Thanks so much!

[Mary Ann]

Here you go! I haven't tried this, but it sure sounds good.

* Exported from MasterCook *

Almond-Crusted Pork Tenderloin with Dried Cranberry-Apple Conserve

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Jan/Feb '98 Main Dish
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
Rosemary sprig (optional)

Preheat oven to 425º.

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 425º for 30 minutes or until meat thermometer registers 160º. 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.

Serving Size: 3 ounces pork and 1/4 cup conserve

Source:
"Cooking Light, January/February 1998, p.98"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per serving: 361 Calories (kcal); 6g Total Fat; (15% calories from fat); 27g Protein; 49g Carbohydrate; 75mg Cholesterol; 275mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 2 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : The Dutch settlers of the Hudson River Valley relied on dried fruits and vegetables to get them through harsh winters. Today, thanks largely to New York City chef Rozanne Gold, the area is recognized as having its own cuisine.
Nutr. Assoc. : 27121 0 0 0 0 0 0 0 0 4784

[CHRIST1NE]

Thanks so much... but I also need the Cranberry-Apple Conserve ingredients/recipe. It is an embedded recipe I think. If you double click on the words "Cranberry-Apple Conserve" in the ingredient list it will bring it up.

[This message has been edited by CHRIST1NE (edited 10-05-2000).]

[CHRIST1NE]

Thank you both so much!!!!!!

[Karen from VA]

Christ1ne, I'm soooooo glad you asked for this recipe, and thanks to you Mary Ann and Shirley for providing it. I made it for dinner tonight and it was fantastic. I'm not a great fan of rosemary, but the ratio called for in this recipe was just right. And the Cranberry-Apple Conserve was fabulous. Such a great dinner entree--no last minute gravy or sauce making. Now I have a question for you guys. How would you complete the menu? For my husband and I, I just steamed rice and broccoli which was kind of ho-hum. How would you jazz it up to made it a really smashing, complete meal?

[Shirley Panek]

Christ1ne -

Here you go. Enjoy!

http://www.cookinglight.com/bbs/smile.gif
Shirley

* Exported from MasterCook *

Dried Cranberry-Apple Conserve

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Jan/Feb '98 Sauces/Condiments/Marinades


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sweetened dried cranberries (such as
Craisins)
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 ground allspice
Dash ground cinnamon
Dash ground ginger
1/4 cup red plum or raspberry jam

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.

Serving Size: 1/4 cup

Source:
"Cooking Light, January/February 1998, p.98"
Copyright:
"© Cooking Light"
Yield:
"2 1/2 Cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 34g Carbohydrate; 1mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 1103 0 514 4680 3003 5458 0 0 0 0 0 4684

[CHRIST1NE]

Karen, thanks you so much for the feedback and I was actually wondering what to serve with it also. My Mom is coming to visit later this month and I'm trying to impress her with my new cooking skills. Maybe someone will have some ideas. In the meantime, I like your broccoli idea - I love steamed broccoli anyway and I'm sure it makes for a colorful plate against the Cranberries. Was yours a broccoli/rice combo dish?

Karen, by the way... how do you mince crystalized ginger ??

[This message has been edited by CHRIST1NE (edited 10-06-2000).]