| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Ross, On, The, Range |
1 |
servings |
INGREDIENTS
| 2 |
|
Pork tenderloins |
| 2 |
|
Courgettes |
| 1 |
|
Crushed garlic |
|
|
Sesame seeds |
| 100 |
ml |
Red wine; (4fl oz) |
| 100 |
ml |
Dry white wine; (4fl oz) |
| 100 |
ml |
Chicken stock; (4fl oz) |
|
|
Olive oil |
|
|
Seasoning |
INSTRUCTIONS
Heat some oil in a frying pan. Press the pork loins into the sesame seeds
until thoroughly coated. Put loins into the hot pan and reduce the heat
until the pork is crusted, adding oil if necessary.
Meanwhile, heat some oil in another pan, add the garlic. Cut the courgettes
into thinb wedges, trim off the white bits. Stir fry the courgettes until
wilted. Season with salt and pepper and add the white wine. Take the pork
out of the pan and rest for five minutes.
To make the sauce, remove any seeds from the pan and using the same pan add
the red wine and chicken stock. Reduce to thicken into a sauce. Carve the
pork loins sideways into slices, place the courgettes on a plate, top with
the loin pieces and the sauce.
Converted by MC_Buster.
Per serving: 149 Calories (kcal); trace Total Fat; (4% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 977mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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