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Menu Plan for Fall II: Week 5, Thursday
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Daily Recipes:
Pork Tenderloin with Lemon and Capers
Barley
Glazed Tarragon Carrots
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
With the Lemon Caper Pork and Glazed Tarragon Carrots I thought a simple, unadorned grain, Barley, would go best. This is an elegant dinner that goes together quickly.
Pork Tenderloin with Lemon and Capers
Total time: 35 minutes
Pork tenderloin lends itself to a variety of treatments; it's lean, cooks fast and stays moist and tender. I can get them under a lb which is perfect for us. You could substitute boneless pork chops if you like.
Ingredients:
- 12oz (360gr) pork tenderloin
- 1 lemon
- 1 shallot
- 1 clove garlic
- 2 tbs capers
- 2 tsp olive oil
- 1 tsp dried tarragon
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120ml) white wine
- 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
Instructions:
- Slice the lemon, remove pips.
- Thinly slice the shallot and finely chop the garlic.
- Slice the tenderloin into 1 inch (2.5 cm) thick slices.
- Sauté shallot and garlic in oil in nonstick skillet over medium-high heat.
- When shallot starts to brown, move it to the sides of the pan and sauté pork medallions for 5 minutes per side.
- Add tarragon, stock, white wine and capers to pan.
- Lay lemon slices on top of pork medallions. Cover, reduce heat to low and simmer 15 minutes.
- Dissolve cornstarch in chicken stock.
- Uncover skillet, and remove pork medallions, with lemon slices, to a small platter.
- Increase heat, add cornstarch and stir until sauce is thickened.
- Spoon some caper sauce around the pork and serve, remaining sauce on the side.
Barley
Total time: 20 minutes
Simple, plain, barley. Sometimes, we just want plain.... Barley is a hearty, nutritious grain; easy to cook and flavorful. Mine is quick-cooking barley, which takes about 15 minutes. Cook in chicken stock for added flavor.
Ingredients:
- 1/2 cup (2.8oz, 80gr) quick-cooking barley
- 1 cup (8oz, 240ml) chicken stock (or more, depending on type of barley)
Instructions:
- Cook barley in stock until done, stirring occasionally.
- If all stock is not absorbed, drain.
- Serve.
Glazed Tarragon Carrots
Total time: 25 minutes
Roll-cutting gives interesting looking pieces with lots of surface to be coated with this lovely sweet-sour, tarragon glaze. I came up with this recipe in the spring with my fresh tarragon, but it's just as good now, with the dried.
Ingredients:
- 2 - 3 carrots
- 1 tbs fresh snipped tarragon substitute 1 tsp dried
- 1 tbs butter
- 1 tbs honey
- 1 tbs white wine tarragon vinegar
- 2 tbs water
Instructions:
- Peel carrots and roll cut - that is cut the end off of the carrot at an angle, roll carrot 1/4 turn and cut next piece about 3/4 inch away at an angle, roll 1/4 and cut next piece, etc.
- Put carrots in small sauté pan, add remaining ingredients, cover and simmer 15 - 20 minutes, until done. Stir occasionally.
- If they dry out add a bit more water. If they don't, uncover and cook off pan juices to finish. They should be just nicely glazed. Not tricky - just pay a bit of attention.
Cooking Schedule: 35 minutes |
Add capers, stock, wine, tarragon to pork |
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