Pork Tenderloin with Pear, Shallot and Vermouth Sauce
2 tbsp. olive oil, divided
2 garlic cloves, minced
1 tbsp. chopped fresh thyme, plus fresh thyme sprigs for garnish
1 -1 1/4-pound pork tenderloin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3 large shallots, peeled and each cut into 6 wedges
3 unpeeled small pears, quartered, cored
2 tsp all-purpose flour
1 1/2 cups low-sodium chicken broth, divided
3/4 cup guava nectar (can substitute pear nectar)
1 tbsp. dry vermouth
Salt and pepper to taste
Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season pork tenderloin with salt and pepper. Sear the pork until golden brown, about 2 minutes per side. Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes. While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add chopped fresh thyme and pears that are cored and quartered and cook, turning occasionally, until golden brown.
In a medium bowl, whisk together flour and 1/4 cup chicken broth. Stir the flour mixture in with the pears, along with 1 1/4 cup chicken broth, guava nectar, and vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes. Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-08-09 19:22:372015-08-09 19:22:37Pork Tenderloin with Pear, Shallot and Vermouth Sauce
1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup ricotta cheese
Shredded fresh basil, for topping
Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt. Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.
2 small eggplants, cut crosswise into 1/4-inch slices
6 medium plum tomatoes, cut crosswise into 1/4-inch slices
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
6 to 8 basil leaves, finely chopped, or about 1 teaspoon dried leaf basil
Fresh shredded Parmesan cheese
Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°. In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you’re stacking, use 2 pans). Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with parmesan cheese.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-08-09 19:21:092015-08-09 19:21:09Roasted Eggplant with Tomatoes and Parmesan
Pork Tenderloin with Pear, Shallot and Vermouth Sauce
Pork Tenderloin with Pear, Shallot and Vermouth Sauce
Preheat oven to 375 degrees F. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Season pork tenderloin with salt and pepper. Sear the pork until golden brown, about 2 minutes per side. Place the pork tenderloin on a baking sheet and place in the oven. Cook until the internal temperature reaches 155 degrees F, 10 to 15 minutes. Place the pork on a cutting board, loosely tent and let rest for 10 minutes. While the pork is roasting, add an additional tablespoon olive oil to the large skillet, and add the shallots and garlic. Cook until shallots are light golden brown, 6 to 7 minutes. Add chopped fresh thyme and pears that are cored and quartered and cook, turning occasionally, until golden brown.
In a medium bowl, whisk together flour and 1/4 cup chicken broth. Stir the flour mixture in with the pears, along with 1 1/4 cup chicken broth, guava nectar, and vermouth. Bring to a boil, then reduce to a simmer. Simmer until the sauce reduces by a quarter, about 15 minutes. Slice the pork. Serve over cooked rice (particularly good with brown rice). Spoon pears, shallots, and sauce over top. Garnish with thyme sprigs.
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Eggplant Ricotta Bites
Eggplant Ricotta Bites
Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture. Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt. Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.
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Roasted Eggplant with Tomatoes and Parmesan
Roasted Eggplant with Tomatoes and Parmesan
Spray a large shallow baking pan with olive oil spray or grease with olive oil. Heat oven to 425°. In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you’re stacking, use 2 pans). Bake the slices for 35 to 45 minutes, or until vegetables are nicely browned. Sprinkle with parmesan cheese.
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