| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats, Sauces and | 4 | Servings | |
INGREDIENTS
| 1 | Dried ancho chile, 1 ounce | |
| 1 1/2 | oz | Sun-dried tomatoes, 20 |
| Packed without oil | ||
| 2 | c | Boiling water |
| 1 | T | Olive oil |
| 1/4 | c | Minced red onion |
| 1 | Garlic, minced | |
| 3 | c | Fresh corn kernels |
| 2 | c | Diced zucchini |
| 1/4 | c | Tequila |
| 1 | T | Minced fresh tarragon |
| 1/2 | t | Salt |
| 1 | Pork tenderloin, 1-pound | |
| 3/4 | t | Ground cumin |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| Vegetable cooking spray | ||
| 8 | c | Torn romaine lettuce |
INSTRUCTIONS
Remove stem and seeds from chile. Combine chile, tomatoes, and boiling wate r; cover and let stand 20 minutes. Drain, reserving 1/4 cup liquid. Chop chile and tomatoes; set aside. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic ; saute 1 minute. Add reserved 1/4 cup liquid, corn, zucchini, and tequila; cook 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon, and 1/2 teaspoon salt; let cool to room temperature. Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and pepper. Pre pare grill. Place pork on rack coated with cooking spray; cover and cook 20 minutes or until meat thermometer registers 160 degrees, turning pork occasionally. Yi eld: 4 servings. Per serving: 417 Calories; 8g Fat (17% calories from fat); 24g Protein; 65g Carbohydrate; 37mg Cholesterol; 809mg Sodium NOTES : You can also make this recipe with quail (which can be found frozen in gourmet markets) or any game bird. Substitute 4 quail, cleaned, if desi red. Split each quail in half lengthwise; sprinkle 3/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper over both sides of quail. Prepare gr ill. Place quail on grill rack coated with cooking spray; cover and cook 5 minutes on each side or until quail is done. To serve, cut into 1/4-inch-th ick slices. Place 2 cups lettuce in each of 4 salad bowls; top each with 1 cup corn mixture and one-fourth of pork slices. Nutr. Assoc. : 2607 0 0 0 0 0 0 0 5663 0 3412 0 0 0 0 0 0 1280 Posted to MC-Recipe Digest V1 #515 by Patrick & Sarah Gruenwald <[email protected]> on Dec 13, 1996
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Nutrition (calculated from recipe ingredients)
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Calories: 374
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 35.7mg
Sodium: 1162.4mg
Potassium: 1319mg
Carbohydrates: 37.1g
Fiber: 7.5g
Sugar: 10.7g
Protein: 18.7g