Pork Tenderloin with Mustard Sauce

This is a delicious version of the already amazing pork tenderloin. The flavors in the sauce compliment the tender meat perfectly without any one flavor overpowering another. Pork tenderloin can also be a perfect dish for company, because when it is cut up in slices, people will eat less.

This recipe is one of my all time favorite dishes. I hope you will enjoy it as much as I do. If you never had the pleasure of trying pork tenderloin then I almost can guarantee that you will fall in love with this dish after trying it.

This is a delicious version of the already amazing pork tenderloin. The flavors in the sauce compliment the tender meat perfectly without any one flavor overpowering another. Pork tenderloin can also be a perfect dish for company, because when it is cut up in slices, people will eat less. Thus, people while still enjoy an amazing meal and you won't be spending as much money as you would if say you served your guests a whole steak each. Green beans and rice garnished with parsley and green onions is perfect to serve with this tenderloin dish.

½ tsp of cornstarch
1 tsp of Worcestershire sauce
1 ¾ lb of pork tenderloin
Salt, perrper flour and garlic powder to taste
1 tbsp of olive oil
2 tbsp finely chopped onion
1 garlic clove, minced
½ cup to 2/3 cup of chicken broth
1 tbsp of tomato paste
1 tsp of red wine vinegar
1 tsp of Dijon mustard

Preheat oven to 375F. In a small bowl, stir cornstarch into Worcestershire sauce until it dissolves. Then lightly sprinkle pork tenderloin with pepper, salt, flour and garlic. Heat oil in a large frying pan over medium heat and add tenderloin until it browns all over. Remove pork from the frying pan, but don't wash the pan. Place the tenderloin of a rack and roast in the oven for about 25 minutes, or until the meat reaches 160F on a meat thermometer. It should be slightly pink inside. Next, add onion and garlic to the pan over medium heat. Cook while stirring for a couple of minutes. Add chicken broth, tomato paste and red wine vinegar to the pan. Stir to remove bits stuck to the bottom of the pan. Bring to a boil and whisk in the cornstarch mixture. Once cornstarch mixture is mixed in, reduce heat to low and cook for one minute. Whisk in the mustard and add salt and pepper to taste. If the sauce is too thick, you can't add a little more chicken broth. Once the pork is done cooking, remove it from the oven and slice into ¼ inch pieces. Mix in with the sauce and then serve over rice with a green vegetable.

Per serving
Calories 148
Protein 18.9g
Fat 6.7g
Carbohydrates 2.1g
Fiber 0.3g
Calcium 12mg
Iron 1.2mg
*good source of vitamin b6, b12 and zinc

About the Author:
Author Barney Garcia is a proud contributing author and enjoys writing about many different topics. Please visit my web sites @ BBQ Pork and Pork Recipes
Submitted on 2006-11-03
Article Source: http://www.articlesarea.com/

Cooking Western Massachusetts Style

Some of the Chefs in Western Massachusetts like to take native ingredients and recipes and give them their own signature

fish cakes
* 1 lb. mixed fish, cut in large dice (salmon, swordfish, tuna)
* 1 small rib celery, finely diced
* 1/2 small green pepper, finely diced
* 1/2 small red pepper, finely diced
* 1/2 tsp. Old Bay seasoning
* 1/2 cup bread crumbs
* 1 tsp. mixed tarragon & chives, chopped
* 1 cup white wine & 1/2 cup rice wine vinegar
* 1 egg
* 1 Tbsp. Dijon mustard
* 3/4 tsp. Tabasco sauce
* 1/2 tsp. salt
* 1/4 cup milk
* flour & oil as needed for cooking

sweet & spicy aioli sauce
* 4-5 cloves roasted garlic
* 2 oz. rice wine vinegar
* 1/4 cup Thai garlic chili sauce
* 1/2 tsp. salt, plus additional to taste
* 2 large egg yolks
* 2 oz. granulated sugar
* 1/2 cup canola or vegetable oil

Place the chopped fish in a small sauce pan. Cover the fish with tap water, the cup of white wine and the 1/2 cup wine vinegar. Boil gently just until the fish is opaque (just barely cooked through and juicy).

Drain and place in a bowl with the diced vegetables, eggs, Dijon mustard, Tabasco sauce and seasonings, mashing the mixture together like a meatloaf or meatball mixture. Add the milk to the bread crumbs to moisten and incorporate into the fish mixture. Form this mixture into 8 "patties", in a similar manor as making a hamburger patty. Chill until ready to cook.

For the sweet & spicy aioli sauce: place the sugar and vinegar in a small pan and heat over high heat, just to melt the sugar. Pull off the heat and reserve. Place the garlic cloves, eggs, salt and chili sauce in a food processor and turn on the power.

Very slowly incorporate the oil, the sauce should take on a thick mayonnaise consistency once you have added all the oil. Now with the machine still running, add the vinegar mixture, then stop the machine. You have created an emulsion, and the key to a successful emulsion is in the slow addition of the oil, so the sauce doesn't separate. If it is too thick at this point you may incorporate a little water to thin it out. Check the seasoning, it should have a good balance of sweet, sour, spicy and salty flavors to really make your taste buds salivate.

Heat some vegetable oil, enough to cover the bottom of a large sauté pan, until it is very hot, almost smoking. Dip the fish cakes in a flour and then cook for 2-3 minutes on a medium heat, until nice and golden brown. Flip the fish cakes over and cook the other side until nicely golden browned also.

To serve, place the mixed baby greens on serving plates topped with a small amount of vinaigrette. Place the warm fish cakes on top, topping them off with aioli sauce. Enjoy!

Courtesy Chef Chris Albano
http://www.westernmachefs.com

About the Author:
Chris Albano is local chef and administrator for http://WesternMaChefs.com trying to give a little credit for the local heroes.
This article was posted on November 27, 2006
Article Source: articlecity

Healthy cooking at easy-home-cooking

Dietary fats are chiefly true fats or simple lipids. These include the animal and vegetable fats and oils which consist chemically speaking, of fatty acids and glycerol. These are rendered more accessible to digestive and absorptive processes by the bile from the gallbladder. Generally speaking, vegetable sources contain more unsaturated fatty acids. Some vegetable oils reduce the cholesterol content of the blood when consumed in high polyunsaturated fatty diets and are, therefore, recommended for people with heart or liver disorders or as a preventive measure. Fats are potent carriers of energy in the body, and thus constitute valuable reserves for the body. Fats have the highest calories value of the nutrients supplying energy. Fats are also important in the process of body maintenance and regulation. Extra fat in the diet is partially stored away in fat deposits. During periods of under nutrition, the body lives mainly on these deposits of fat. Fat comes from animal and vegetable food: milk and milk products, animal fats in such foods as meat, poultry, fish, and egg yolk; and vegetable fats including margarine, seed and vegetable oils, fruits or vegetables (avocados, olives); and nuts. Any prepared foods such as salad dressings, cakes, pastries, gravies, and sauces contain fat. No precise levels for either the quantity or type of fat in the normal diet have been established.

Calories : The previously mentioned energy sources – protein, carbohydrates, and fat – create warmth during the process of metabolism. This warmth is measured in calories, 1 calorie representing the amount of warmth necessary to increase the temperature of 1 kg of water by 1oC. The more physical work a man does, the more nutrients are burned. Different foods produce varying amounts of energy and for this reason it is important to know their calorific values. Foods can be evaluated on the basis that 1 gm protein creates 4.1 calories, 1 gm carbohydrates creates 4.1 calories and 1 gm fat created 9.3 calories of warmth. Since there are slight variations in calorie values obtained for different foods within a given group, the figures are rounded off to:

1 gm protein yields 4 calories
1 gm carbohydrates yield 4 calories
1 gm fat yields 9 calories

TIPS OF THE DAY

1)Oil obtained from a seal fat can cure a lot of sickness that has to do with the digestion system. Its also can minimize the level of cholesterol in blood.
2)A spoonful of honey can cure your dizziness and giddiness that happens when you take a long journey.
3)Do you know that a skunk cabbage flower that only can be found in Artic manage to heat up the snow that covers its petals. The amazing thing is the heat is from insects that stranded in its honey bag and it only freed the insects on the next day.

Till we meet again, Happy Healthy Cooking…

From the back desk,
Dr. Chef

About the Author:
Dr. Chef, Webmaster for http://www.easy-home-cooking.com .Dr. Chef has been a chef in hotel around the world.From China to India, Middle East to South Africa and Canada to Australia. Now retired as a chef and doing a consultant company in restaurant and hotel business in south East-asia.
Added: 23 Nov 2006
Article Source: http://articles.simplysearch4it.com/article/43776.html

Brinkman Smoke N Pit Professional and Grill King Smoker Reviewed

Brinkman grills have always been popular among grillers during the summer. We are going to take a look at two smoker grills, which are popular not only in the summer, but you can smoke meats as well during the winter.

The Brinkman Smoke N Pit grill smoker can handle up to 25 pounds of food. This will allow you to barbecue plates full of steaks, burgers, chicken, and more. It is cmpact so it is easy to bring to a picnic, tailgate party, or on a camping trip.

The Brinkman Smoke N Pit grill smoker is designed to last for years, giving you many seasons of cooking enjoyment because its constructed of heavy-gauge steel construction with hinged lid and welded body. For precision cooking this smoker uses adjustable side air vents and smokestack damper which work together to regulate heat and smoke.

Our next Brinkman smoker grill is the Brinkman Smoke N Pit Professional Horizontal Charcoal Wood Smoker N Grill. It uses an offset firebox. A charcoal fire is built inside the firebox for indirect cooking.

Air rushes into the firebox, then through the cooking chamber where the hot air and smoke slow cook the food. An adjustable air vent in the firebox and the smokestack work together to regulate heat and smoke.

The Brinkman Smoke N Pit Professional Horizontal Charcoal Wood Smoker N Grill is easy to clean up due to its three porcelain-coated barbecue grills, and three steel charcoal grates.

About the author:
Judy Simpson
Read more barbecue grill reviews here http://www.gas-grills-4u.com
and read our http://www.gas-grills-4u.com/brinkman-cook-n-carry-smoker-grill.htm
Weber Summit Silver A review.
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