| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Low fat, Main dish, Pork |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Pork tenderloin, cut into 2 ounce med |
| 2 |
tb |
Nonfat yogurt |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Fresh thyme, chopped |
| 1/2 |
ts |
Black peppercorns, cracked |
| 4 |
tb |
Chopped pecans, chopped medium fine |
| 1 |
|
Recipe saffron rice |
| 6 |
|
Stalks asparagus |
INSTRUCTIONS
1) Preheat oven to 400 degrees. Preheat grill pan or oven-proof skillet to
medium high heat.
2) Add yogurt cheese, mustard, thyme and black pepper to a small bowl. Mix
to combine well.
3) Set out three sheets of wax paper. Spoon the yogurt mixture onto the
first and the pecans on the second. Roll each tenderloin medallion in the
yogurt, leaving the cut ends clean. Then roll each medallion in the chopped
pecans, again leaving the cut ends clean. Set each medallion, end up, on
the third sheet of wax paper and set aside.
4) When the water for the rice begins to boil, place the medallions on the
grill or skillet, ends down. If using a grill pan, cook for 2 1/2 minutes
and then give each medallion a 90-degree turn to cook for 2 1/2 minutes
more. Turn the medallions and cook the other end for 5 minutes. If using a
skillet, cook each medallion for 4 minutes per side. Place skillet or grill
pan in the oven and cook for 6 to 8 minutes, or until just done. The pork
should have a slight blush in the center for maximum flavor and tenderness.
Serve with saffron rice and cooked asparagus.
Posted to MasterCook Digest V1 #190
Recipe by: E. Hansen
From: spqr@adams.net
Date: Sun, 15 Dec 1996 13:49:20 -0500
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”