PORK TENDERLOIN AMANDINE
Quick and easy supper entree from TogetherForDinner.com. Use fresh lemon juice for the best flavor.
Provided by Hey Jude
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place each tenderloin piece between two pieces of plastic wrap and gently press to 1/4-inch thickness. Set aside.
- In a skillet over medium heat, toast the almonds for 1 minute or until golden, stirring constantly. Remove almonds and reserve. Melt butter in the skillet. Lightly coat tenderloin cutlets with flour, salt and pepper and saute over medium heat 4-6 minutes, turning once.
- Remove pork to platter and keep warm. Add lemon juice and almonds to pan, stir and heat through. Pour sauce over pork and serve.
Nutrition Facts : Calories 233.7, Fat 11, SaturatedFat 3.6, Cholesterol 79.9, Sodium 69.3, Carbohydrate 7.4, Fiber 0.9, Sugar 0.4, Protein 25.4
MILK PORK
Steps:
- Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go. (If you can do this several hours or the night before cooking, all the better.) Rub the meat all over with salt and pepper. Heat the oven to 325 degrees F/160 degrees C.
- Melt the butter in a deep, lidded casserole (cocotte) and brown the meat well on all sides. Add the onion, carrot and herbs to the pot. Pour over the milk, and bring to a simmer on the stovetop. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.
- Remove the meat from the pot and wrap in foil to keep warm. Remove the herbs, carrot and onion and discard. The cooking juices will be curdled, but this is how they're meant to be. Boil them down to about 1 cup/250 ml and puree with an immersion blender. Taste and adjust the seasonings.
- Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley. Serve.
FRENCH TOAST AMANDINE
My children came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds. They asked: "Couldn't we do something similar with French toast? And make it, like, sweet?" We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed. Fry the slices up in good butter, and serve them with maple syrup or a slash of jam. Pile everything in the sink afterward and boogie; you can clean up later. Breakfast in America.
Provided by Sam Sifton
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200. Whisk together eggs, milk (or cream or half and half), sugar, salt and vanilla extract.
- Lay bread in a baking pan, and pour egg mixture over top. Let sit 3 minutes, then turn slices over, making sure egg mixture has covered slices, with no dry spots
- Spread sliced almonds on a baking sheet, and put soaked bread slices on top. Press to adhere, then turn and repeat on other side; sprinkle with almond slices as needed. One side will be more crusted; cook that side first (and serve facing up).
- Put some of the butter into a skillet placed over medium-high heat; when it's hot, add bread slices in batches, cooking until they're golden brown and crisp, a few minutes per side. Transfer finished toasts to a platter, and place in oven to keep warm. Repeat with remaining butter and bread.
- Serve finished toasts with fruit compote, maple syrup or (and!) a dusting of confectioners' sugar.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 15 grams, Carbohydrate 47 grams, Fat 27 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 423 milligrams, Sugar 8 grams, TransFat 0 grams
ALMOND PORK
This pork recipe is a staple in our house. It is easy to prepare and is quite tasty! I like to serve this dish with steamed broccoli with hollandaise sauce.
Provided by Diana N
Categories World Cuisine Recipes European French
Time 1h50m
Yield 4
Number Of Ingredients 11
Steps:
- With a meat mallet, pound the tenderloin slices to 1/4-inch thick. Combine tarragon and garlic powder in a small bowl, and sprinkle the mixture over the cutlets. Rub the seasoning into the meat, cover, and refrigerate for 1 hour to blend the flavors.
- Melt 1 tablespoon of butter in a skillet over medium heat until the foam disappears. Brown half of the tenderloin pieces in the butter, 3 to 4 minutes per side. Do not crowd pan. Repeat with the remainder of the pork pieces and 1 more tablespoon of butter. Set the pork pieces aside on a warm platter.
- Melt remaining 2 tablespoons of butter in the skillet over medium heat; stir in the flour until smooth and the mixture starts to fry. Gradually whisk in wine, stirring constantly until the flour mixture and wine are blended; stir in chicken bouillon granules and Dijon mustard. Allow the sauce to boil for 1 minute; whisk in the cream. Bring the mixture almost to the boiling point, and stir in the almonds and green onions. Pour sauce over the pork, and serve.
Nutrition Facts : Calories 417 calories, Carbohydrate 7.8 g, Cholesterol 114 mg, Fat 28.3 g, Fiber 1.6 g, Protein 24.3 g, SaturatedFat 12.7 g, Sodium 323 mg, Sugar 1.4 g
ALMOND PORK CHOPS WITH HONEY MUSTARD
I love how crunchy almonds and sweet mustard sauce jazz up this tender pork dish. Usually I double the recipe. One chop is never enough for my gang of grown children and grandkids. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a food processor, process the almonds until finely chopped. Transfer to a shallow bowl; add bread crumbs. In another bowl, beat the eggs. In a large bowl, combine flour, salt and pepper. Add 1 pork chop at a time and toss to coat. Dip pork chop in eggs, then coat with almond mixture. , Preheat oven to 400°. In a large skillet over medium heat, cook chops in oil and butter until lightly browned, 2-3 minutes on each side. Transfer to a rimmed baking sheet; bake, uncovered, until a thermometer inserted in pork reads 145°, 10-15 minutes. Meanwhile, in a small bowl, combine the mayonnaise, honey and mustard. Serve with pork chops.
Nutrition Facts : Calories 642 calories, Fat 40g fat (11g saturated fat), Cholesterol 204mg cholesterol, Sodium 659mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 2g fiber), Protein 39g protein.
SALMON AMANDINE
A lovely way to enjoy your salmon. I used non-fat canned milk to replace the cream. Good and good for you.
Provided by Sageca
Categories Canadian
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, salt and pepper.
- Sprinkle salmon filet on each side with seasonned flour.
- In skillet combine oil and butter; heat until hot and bubbly.
- Add salmon and cook until golden on both side.
- Carefully remove filets and place in a ovenproof pan.
- Cook in a 350* oven for 10-15 minutes until fish flakes easily with a fork.
- Place on serving plates.
- While fish is finishing in the oven make sauce.
- Deglaze pan by slowly stirring in lemon juice and vinegar.
- Add parsley, green onions and chicken broth; bring to a boil;
- Let sit and whisk in cream just before serving.
- Spoon sauce on salmon filets.
- Sprinkle with toasted almonds.
Nutrition Facts : Calories 726.3, Fat 38.4, SaturatedFat 7.6, Cholesterol 185.3, Sodium 702.8, Carbohydrate 21.8, Fiber 5, Sugar 2.5, Protein 73.8
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