Post by chief_cook2 on Mar 5, 2003 9:30:27 GMT -6
Prep: 20 min, Cook: 30 min.
For 4 Servings:
1-1/4 whole pork tenderloin
1 Tbs. plus 1 tsp. all purpose flour
2 eggs, beaten
1/4 cup hazelnuts, finely chopped
1/3 cup pecans, finely chopped
2 Tbs. plus 2 tsp. macadamia nuts, finely chopped
1/3 cup breadcrumbs
2/3 cup bran cereal flakes, crushed
2 Tbs. plus 2 tsp. unsalted butter
1 cup tomatillo, diced
2/3 cup jicama, diced
1/3 cup green apple, diced
2 Tbs. plus 2 tsp. red bell pepper, seeded and diced
2 Tbs. plus 2 tsp. yellow bell pepper, seeded and diced
1 clove garlic, minced
1 Tbs. plus 3 tsp. fresh orange juice
2 tsp. fresh lime juice
2 Tbs. plus 2 tsp. champagne or white wine vinegar
1/3 cup olive oil
2 Tbs. plus 2 tsp. cilantro, chopped, plus extra
1/4 jalapeño pepper, seeded and minced (wear gloves)
Preheat oven to 375°F. Season tenderloins with salt and pepper to taste. Lightly coat with flour and dip into beaten eggs. Combine nuts, breadcrumbs and cereal flakes in a shallow bowl. Roll tenderloins in nut mixture to coat well. Place tenderloins in a shallow roasting pan and drizzle with butter. Roast 20-30 minutes, until golden brown. While tenderloin is roasting, prepare tomatillo vinaigrette: Combine tomatillo, jicama, apples, and bell peppers in a bowl. Set aside. Combine garlic, juices and vinegar in another bowl. Slowly whisk in olive oil. Toss dressing with tomatillo mixture and season with chopped cilantro and jalapeño pepper. Place dressing on each plate. Arrange salad greens and top with pork slices. Garnish with fresh cilantro sprigs.
Per serving: calories 539, fat 44.8g, 73% calories from fat, cholesterol 125mg, protein 11.9g, carbohydrates 25.8g, fiber 5.2g, sugar 7.1g, sodium 567mg, diet points 14.0.
For 4 Servings:
1-1/4 whole pork tenderloin
1 Tbs. plus 1 tsp. all purpose flour
2 eggs, beaten
1/4 cup hazelnuts, finely chopped
1/3 cup pecans, finely chopped
2 Tbs. plus 2 tsp. macadamia nuts, finely chopped
1/3 cup breadcrumbs
2/3 cup bran cereal flakes, crushed
2 Tbs. plus 2 tsp. unsalted butter
1 cup tomatillo, diced
2/3 cup jicama, diced
1/3 cup green apple, diced
2 Tbs. plus 2 tsp. red bell pepper, seeded and diced
2 Tbs. plus 2 tsp. yellow bell pepper, seeded and diced
1 clove garlic, minced
1 Tbs. plus 3 tsp. fresh orange juice
2 tsp. fresh lime juice
2 Tbs. plus 2 tsp. champagne or white wine vinegar
1/3 cup olive oil
2 Tbs. plus 2 tsp. cilantro, chopped, plus extra
1/4 jalapeño pepper, seeded and minced (wear gloves)
Preheat oven to 375°F. Season tenderloins with salt and pepper to taste. Lightly coat with flour and dip into beaten eggs. Combine nuts, breadcrumbs and cereal flakes in a shallow bowl. Roll tenderloins in nut mixture to coat well. Place tenderloins in a shallow roasting pan and drizzle with butter. Roast 20-30 minutes, until golden brown. While tenderloin is roasting, prepare tomatillo vinaigrette: Combine tomatillo, jicama, apples, and bell peppers in a bowl. Set aside. Combine garlic, juices and vinegar in another bowl. Slowly whisk in olive oil. Toss dressing with tomatillo mixture and season with chopped cilantro and jalapeño pepper. Place dressing on each plate. Arrange salad greens and top with pork slices. Garnish with fresh cilantro sprigs.
Per serving: calories 539, fat 44.8g, 73% calories from fat, cholesterol 125mg, protein 11.9g, carbohydrates 25.8g, fiber 5.2g, sugar 7.1g, sodium 567mg, diet points 14.0.