lifesaver91958
06-03-2009, 03:39 AM
Pork Tenterloin
2 whole 1 lb. pork tenderloins
2 cloves garlic
2 green onions
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons dry red wine
1 teaspoon ground cinnamon
1/3 cup soy sauce
2 teaspoons red food coloring
Strawberry Vinaigrette
2 cups sliced strawberries
1/4 cup vegetable oil
1/3 cup strawberry preserves
2 tablespoons red wine vinegar or rice wine vinegar
1 teaspoon dijon mustard
Salad
4 cups fresh leaf spinach
1 cup sliced strawberries
2 avocados, sliced
1/4 cup chopped green onion
sunflower seeds or choice of nuts
Directions
Chop garlic and green onions finely. Combine honey, brown sugar, and wine in a large bowl. Add onions and garlic. Stin in cinnamon and then soy sauce. Trim silver skin from tenderloins. Place the tenderloins in the bowl, coating them well with the marinade. Cover the bowl and marinate the meat for at least 2 hours, turning ocasionally. (May be left in the refrigerator overnight.)
Preheat the oven to 350 degrees. Remove the pork from the marinade and place it on a broiler pan. Reserve marinade for basting. Bake until cooked through, about 45 to 60 minutes, basting often. Cool. Transfer to a serving platter and cut into 1/4-inch diagonal slices.
Place all ingredients for vinaigrette in a blender container. Whirl to thoroughly combine.
Arrange meat on a bed of spinach with strawberries, avocado slices, seeds or nuts, and green onion. Drizzle with dressing right before serving.
2 whole 1 lb. pork tenderloins
2 cloves garlic
2 green onions
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons dry red wine
1 teaspoon ground cinnamon
1/3 cup soy sauce
2 teaspoons red food coloring
Strawberry Vinaigrette
2 cups sliced strawberries
1/4 cup vegetable oil
1/3 cup strawberry preserves
2 tablespoons red wine vinegar or rice wine vinegar
1 teaspoon dijon mustard
Salad
4 cups fresh leaf spinach
1 cup sliced strawberries
2 avocados, sliced
1/4 cup chopped green onion
sunflower seeds or choice of nuts
Directions
Chop garlic and green onions finely. Combine honey, brown sugar, and wine in a large bowl. Add onions and garlic. Stin in cinnamon and then soy sauce. Trim silver skin from tenderloins. Place the tenderloins in the bowl, coating them well with the marinade. Cover the bowl and marinate the meat for at least 2 hours, turning ocasionally. (May be left in the refrigerator overnight.)
Preheat the oven to 350 degrees. Remove the pork from the marinade and place it on a broiler pan. Reserve marinade for basting. Bake until cooked through, about 45 to 60 minutes, basting often. Cool. Transfer to a serving platter and cut into 1/4-inch diagonal slices.
Place all ingredients for vinaigrette in a blender container. Whirl to thoroughly combine.
Arrange meat on a bed of spinach with strawberries, avocado slices, seeds or nuts, and green onion. Drizzle with dressing right before serving.