valchemist
06-18-2003, 04:39 AM
I made a Maple-Mustard Pork Tenderloin last night from an old issue of Cooking Light. I wasn't sure how the combination of maple, mustard, and fresh rosemary would taste, but I was pleasantly surprised. It was great. DH liked it so well that he complimented it without my asking for a comment. He doesn't usually do that. (I didn't make the apples that were supposed to go with the pork since DH hates the fruit/meat combo.)
I served the pork with a Creamed Spinach Gratin from another old issue. This was really yummy, and easy to put together. I used a 9 oz bag of baby spinach. I love finding new and different side dishes like this one. It is nice and colorful and different from the run of the mill bowl of plain-looking veggies.
Here are the recipes:
* Exported from MasterCook *
Maple-Mustard Pork Tenderloin with Caramelized Apples
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Jan/Feb '98 Main Dish
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (2 1/2-pound) pork tenderloins
Cooking spray
1/4 cup Dijon mustard
6 tablespoons maple syrup -- divided
1 tablespoon chopped fresh rosemary -- (or 1 tsp dried)
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium Granny Smith apples -- each peeled and cut into 16 wedges (about 2 1/2 pounds)
Preheat oven to 425º.
Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425º for 25 minutes or until thermometer registers 160º (slightly pink).
While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and sauté 5 minutes or until lightly browned. Reduce heat to low, and add 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.
Serving Size: 3 ounces pork and 1/2 cup apples
Source:
"Cooking Light, January/February 1998, p.92"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 492 Calories; 11g Fat (19.6% calories from fat); 61g Protein; 37g Carbohydrate; 3g Dietary Fiber; 184mg Cholesterol; 602mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Creamed-Spinach Gratin
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nov/ Dec '97 Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10-ounce) bag fresh spinach
Cooking spray
2/3 cup chopped onion
1/4 cup tub-style light cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (1/4-inch-thick) sliced tomato
1/4 cup dry breadcrumbs
2 tablespoons finely grated fresh Parmesan cheese
Preheat oven to 375º.
Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.
Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach, and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375º for 30 minutes or until golden brown.
Serving Size: 1/2 cup
Description:
"Placing the creamed spinach in a casserole and topping it with sliced
tomatoes gives the dish a bright, festive touch of red and green."
Source:
"Cooking Light, November/December 1997, p.122"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 73 Calories; 3g Fat (31.6% calories from fat); 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
I served the pork with a Creamed Spinach Gratin from another old issue. This was really yummy, and easy to put together. I used a 9 oz bag of baby spinach. I love finding new and different side dishes like this one. It is nice and colorful and different from the run of the mill bowl of plain-looking veggies.
Here are the recipes:
* Exported from MasterCook *
Maple-Mustard Pork Tenderloin with Caramelized Apples
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Jan/Feb '98 Main Dish
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (2 1/2-pound) pork tenderloins
Cooking spray
1/4 cup Dijon mustard
6 tablespoons maple syrup -- divided
1 tablespoon chopped fresh rosemary -- (or 1 tsp dried)
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium Granny Smith apples -- each peeled and cut into 16 wedges (about 2 1/2 pounds)
Preheat oven to 425º.
Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425º for 25 minutes or until thermometer registers 160º (slightly pink).
While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and sauté 5 minutes or until lightly browned. Reduce heat to low, and add 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.
Serving Size: 3 ounces pork and 1/2 cup apples
Source:
"Cooking Light, January/February 1998, p.92"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:25"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 492 Calories; 11g Fat (19.6% calories from fat); 61g Protein; 37g Carbohydrate; 3g Dietary Fiber; 184mg Cholesterol; 602mg Sodium. Exchanges: 0 Grain(Starch); 8 1/2 Lean Meat; 1 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.
* Exported from MasterCook *
Creamed-Spinach Gratin
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nov/ Dec '97 Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (10-ounce) bag fresh spinach
Cooking spray
2/3 cup chopped onion
1/4 cup tub-style light cream cheese
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (1/4-inch-thick) sliced tomato
1/4 cup dry breadcrumbs
2 tablespoons finely grated fresh Parmesan cheese
Preheat oven to 375º.
Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.
Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach, and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375º for 30 minutes or until golden brown.
Serving Size: 1/2 cup
Description:
"Placing the creamed spinach in a casserole and topping it with sliced
tomatoes gives the dish a bright, festive touch of red and green."
Source:
"Cooking Light, November/December 1997, p.122"
Copyright:
"© Cooking Light"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 73 Calories; 3g Fat (31.6% calories from fat); 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 253mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.