They were doing a demo at Publix the other day, and this recipe is simply astonishing. Love it.
So we took the recipe card, picked up the ingredients, and made this tonight.
It is Rosemary-Maple Pork Tenderloin with Lemon-Butter Potatoes.
Had steamed broccoli as well. Also, made a loaf of Italian Herb Bread to go along side.
This dish is phenomenal!! The sweetness of the sauce on the pork is over the top, and the hint of lemon in the potatoes (which are so tender) is incredible. I can’t say enough about this one. Good stuff!
http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=4289&mealGroupId=1000
Rosemary-Maple Pork Tenderloin
Ingredients
1 medium shallot, finely chopped
1 pork tenderloin (about 1 lb)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup Marsala wine
8 oz pre-sliced baby portabellas
2 cups beef stock
1/2 cup maple syrup
3 sprigs fresh rosemary
Prep
•Chop shallot.
•Season pork with salt and pepper (wash hands).
Steps
1.Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 4–5 minutes, turning occasionally, or until well browned. Remove pork from pan; cover to keep warm.
2.Remove pan from heat and add Marsala. Stir in mushrooms and shallots; cook and stir 2–3 minutes or until wine has completely evaporated.
3.Stir in beef stock, syrup, and whole rosemary sprigs. Return pork to pan; cover and cook 10–12 minutes, turning pork occasionally, or until pork is 155°F. (Remove pork from pan; transfer to cutting board. Let pork stand 5–10 minutes before slicing. Temperature will rise to USDA recommended 160°F.)
4.Continue to cook sauce 4–5 more minutes or until thickened. Slice pork into 1-inch-thick slices; top with mushroom sauce and serve.
CALORIES (per 1/4 recipe) 420kcal; FAT 11g; CHOL 85mg; SODIUM 510mg; CARB 36g; FIBER 1g; PROTEIN 34g; VIT A 2%; VIT C 4%; CALC 6%; IRON 15%
Lemon-Butter Potatoes
Ingredients
Cooking spray
1 (24-oz) bag Dutch baby potatoes
2 tablespoons water
4 tablespoons unsalted butter
Juice of 1 lemon
1 teaspoon Everglades seasoning
Prep
•Preheat oven to 450°F. Coat baking sheet with cooking spray.
•Cut potatoes in half; place in microwave-safe bowl with water.
Steps
1.Cover potatoes and microwave on HIGH 7–8 minutes or until tender. Cut butter into small pieces; set aside.
2.Squeeze juice of lemon over potatoes; stir in butter and seasoning. Spread potatoes in single layer on baking sheet. Bake 10–12 minutes, stirring occasionally, or until golden. Serve.
CALORIES (per 1/4 recipe) 230kcal; FAT 12g; CHOL 30mg; SODIUM 390mg; CARB 32g; FIBER 3g; PROTEIN 3g; VIT A 10%; VIT C 20%; CALC 15%; IRON 10%
So we took the recipe card, picked up the ingredients, and made this tonight.
It is Rosemary-Maple Pork Tenderloin with Lemon-Butter Potatoes.
Had steamed broccoli as well. Also, made a loaf of Italian Herb Bread to go along side.
This dish is phenomenal!! The sweetness of the sauce on the pork is over the top, and the hint of lemon in the potatoes (which are so tender) is incredible. I can’t say enough about this one. Good stuff!
http://www.publix.com/aprons/meals/AllRecipes/SimpleMeal.do?mealId=4289&mealGroupId=1000
Rosemary-Maple Pork Tenderloin
Ingredients
1 medium shallot, finely chopped
1 pork tenderloin (about 1 lb)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup Marsala wine
8 oz pre-sliced baby portabellas
2 cups beef stock
1/2 cup maple syrup
3 sprigs fresh rosemary
Prep
•Chop shallot.
•Season pork with salt and pepper (wash hands).
Steps
1.Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 4–5 minutes, turning occasionally, or until well browned. Remove pork from pan; cover to keep warm.
2.Remove pan from heat and add Marsala. Stir in mushrooms and shallots; cook and stir 2–3 minutes or until wine has completely evaporated.
3.Stir in beef stock, syrup, and whole rosemary sprigs. Return pork to pan; cover and cook 10–12 minutes, turning pork occasionally, or until pork is 155°F. (Remove pork from pan; transfer to cutting board. Let pork stand 5–10 minutes before slicing. Temperature will rise to USDA recommended 160°F.)
4.Continue to cook sauce 4–5 more minutes or until thickened. Slice pork into 1-inch-thick slices; top with mushroom sauce and serve.
CALORIES (per 1/4 recipe) 420kcal; FAT 11g; CHOL 85mg; SODIUM 510mg; CARB 36g; FIBER 1g; PROTEIN 34g; VIT A 2%; VIT C 4%; CALC 6%; IRON 15%
Lemon-Butter Potatoes
Ingredients
Cooking spray
1 (24-oz) bag Dutch baby potatoes
2 tablespoons water
4 tablespoons unsalted butter
Juice of 1 lemon
1 teaspoon Everglades seasoning
Prep
•Preheat oven to 450°F. Coat baking sheet with cooking spray.
•Cut potatoes in half; place in microwave-safe bowl with water.
Steps
1.Cover potatoes and microwave on HIGH 7–8 minutes or until tender. Cut butter into small pieces; set aside.
2.Squeeze juice of lemon over potatoes; stir in butter and seasoning. Spread potatoes in single layer on baking sheet. Bake 10–12 minutes, stirring occasionally, or until golden. Serve.
CALORIES (per 1/4 recipe) 230kcal; FAT 12g; CHOL 30mg; SODIUM 390mg; CARB 32g; FIBER 3g; PROTEIN 3g; VIT A 10%; VIT C 20%; CALC 15%; IRON 10%
Keltin! That looks amazing! Beautiful color on the potatoes and the tenderloin looks perfectly moist and tender! Very nice!!!
