| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Garden2 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Sliced fresh ripe strawberries |
| 1 |
tb |
Dijon mustard |
| 1 |
|
Garlic clove; minced |
| 1 |
tb |
Balsamic vinegar |
| 2 |
tb |
Honey |
|
|
Juice of 1 lemon |
| 1/4 |
c |
Olive oil; divided |
| 2 |
lb |
Pork tenderloin; gristle and |
|
|
Silver skin removed |
| 1 |
ts |
Ground coriander |
| 1 |
pn |
Cayenne pepper |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
Mash strawberries in a large bowl. Add next 5 ingredients and whisk until
well-blended. While whisking, add all but 2 tablespoons of olive oil.
Reserve at room temperature. Preheat oven to 375 degrees. Season pork with
next 3 ingredients. In a large skillet over high heat, heat 2 tablespoons
of the olive oil and add tenderloins, browning evenly on all sides.
Transfer to a baking dish and place in preheated oven for 5 to 6 minutes or
until center is just barely pink and juice runs clear when meat is pricked.
To serve, slice tenderloin into medallions. Arrange on each plate and
drizzle vinaigrette over pork. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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