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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach

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This recipe is elegant and yet so easy to pull together for entertaining. The above pictures are ones I took the very first time I made my Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach and boy it was delicious. I thought I’d test the recipe out on a few friends and get their opinion. It was definitely a winning dish. I did, however, make one change and that was to use the pan drippings to make this wonderful sauce to drizzle over the top.

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Sauteed Spinach With Garlic

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Prep Time: 10 minutes
Inactive Prep Time: minimum of 2 hours
Cook Time: 35 to 40 minutes
Total Time: 2 hours 50 minutes
Yields: 6 servings
Equipment: 4- quart Dutch oven, 1 gallon-size zip-lock baggie, 12-inch sauté pan, Chef’s knife

Ingredients For Marinade:
2 pork tenderloins
1 3-inch piece of fresh ginger, small dice
5 cloves garlic, minced
1 cup apricot jam
1/4 cup soy sauce, low sodium
1/2 cup olive oil, plus 1 tablespoon
1 teaspoon crushed red pepper flakes

Ingredients For Cannellini Beans:
3 15-ounce cans of Cannellini beans, rinsed and drained
1 tablespoon of olive oil
1 tablespoon of unsalted butter
2 leeks, cleaned and thinly sliced into half-moons
3 cloves of garlic, minced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup unsalted chicken broth

Ingredients For Gravy.
1 1/2 cups of unsalted chicken broth, plus 2 tablespoons
1 heaping tablespoon cornstarch

Ingredients And Directions For Sautéed Spinach With Garlic:
Refer to the link below, doubling the recipe for this dish.

Directions:
Place the 2 pork tenderloins along with minced garlic and chopped ginger into the zip-lock bag. In a medium-size bowl add apricot jam, low sodium soy sauce, olive oil, and crushed red pepper flakes, whisk to combine. Pour the mixture into the baggie. Let as much of the air out of the bag as possible, then zip it closed. Massage the marinade all over the pork. Place the pork into the frig for a minimum of 2 hours, longer is even better.

Now to get started on the Cannellini beans. I love to use Cannellini beans for this dish because they have a really creamy feel to them and they absorb flavors really well.

When you’re dealing with leeks you just want to use the white and light green parts of the leek. Cut the top (the dark green leaves) and bottom (the root), like you see in the top pictures. Leeks have so many layers to them, you want to rinse them really good and get any sand or dirt that may be trapped between the layers. Once that’s done, cut them in half lengthwise and slice into thin half-moons.

In a Dutch oven over medium-high heat add  1 tablespoon of olive oil, 1 tablespoon of unsalted butter, the sliced leeks, Kosher salt, and fresh ground black pepper. Sauté the leeks for 2 to 3 minutes or until soft, stirring occasionally. Next, add the minced garlic, stir through, cooking for 1 minute more. Add unsalted chicken broth, bring to a boil, reduce the heat to low then add in the Cannellini beans. Stir to combine and continue to cook for 5 minutes. Turn the heat off, place the lid on to keep warm.

At this point, you’d want to start the spinach for this dish. For my recipe, Sautéed Spinach With Garlic, click the link at the bottom of this post.

Preheat oven to 450-degrees F.

Preheat a large sauté pan on medium-high heat. Using a pair of tongs remove the marinated pork tenderloins from the baggie, (be sure to scrape off any ginger or garlic stuck on the pork, allowing as much of the excess marinade drip back into the baggie) placing them into the hot pan. Sear the pork for 3 minutes on each side. Place the pan into the oven and continue cooking for 10 minutes.

Next, transfer the pork tenderloins to a large plate and cover tightly with foil. Place the pan over medium-high heat and add unsalted chicken broth. With a wooden spoon, scrape all the brown bits from the bottom of the pan. Let bubble for 1 to 2 minutes.

In a small bowl, add 1 heaping tablespoon of cornstarch with 2 tablespoons of unsalted chicken broth, whisk together until smooth. Add the cornstarch mixture to the pan and continue whisking until the sauce comes back up to a bubble and begins to thicken, around 2 minutes. Turn the heat off, the sauce is done.

To plate this dish, I lay out all those delicious Cannellini beans on the bottom of a large serving platter. Then around one side, I spoon on the Sautéed Spinach With Garlic. I carve the pork into 1 1/2-inch thick slices and lay them on top of the beans. Finally, I just drizzle that amazing sauce all over the top.

There you have it, my Apricot And Soy Glazed Pork Tenderloin Over A Bed Of Cannellini Beans With Sautéed Spinach.

 

Sauteed Spinach With Garlic

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Zuppa Toscana

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Have you ever went out to eat and had a dish that just stuck with you? I mean, one you couldn’t forget no matter how hard you tried. This is that dish for me. It’s a soup with spicy Italian sausage, potatoes, and creamy broth. Can I just tell you, I loved it and had to recreate it. I did change a couple of things to make it my own, and now Steve and I have it all the time. This is my Zuppa Toscana.

I’m going to start by grabbing a few fresh herbs from my Hanging Herb Garden.

Oregano

Rosemary

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 6-quart Dutch oven, 3-quart saucepot, potato peeler, 2 medium-size bowls, 1 large bowl, 1 mesh sieve

Ingredients:
2 pounds of Italian sausage, spicy variety
1 tablespoon of olive oil
3 large red potatoes, parboiled, peeled and diced (approx. 2-inch size dice)
2 tablespoons of fresh oregano leaves, roughly chopped
1 tablespoon of fresh rosemary leaves, roughly chopped
1 1/2 cups of frozen corn, thawed
1 15-ounce package of frozen cut leaf spinach, thawed, excess water removed
1 large white onion, diced
1 large red bell pepper, seeded and diced
3 clove of garlic, minced
6 cups of unsalted chicken broth
1 cup of heavy cream

Directions:
Start by adding the potatoes into a pot, cover with cold water and bring up to a boil. Boil the potatoes for 10 minutes then drain. After the potatoes have cooled down enough to handle, peel and dice the potatoes. Transfer to a bowl and set aside.

While the potatoes are parboiling, drain and squeeze the excess water from the spinach and place into a bowl. Next, dice the onion, seed and dice the bell pepper, and mince the garlic. Transfer to a plate and set aside. In another bowl add the thawed corn.

Next, over medium-high heat add a tablespoon of olive oil along with the spicy Italian sausage into a heavy bottom pot. Using the back of a wooden spoon break up the sausage. Continue cooking until the sausage is no longer any pink, about 10 minutes.

Adjust the heat to medium, add the diced onion, bell pepper, and garlic to the pot, stir to combine.  Chop the oregano and rosemary, set aside.

After the veggies have softened, about 5 minutes, add the fresh oregano and rosemary, stir to combine.

Add the unsalted chicken broth and thawed corn kernels. Bring the soup up to a boil then reduce the heat to medium, simmer for 30 minutes. At this point, I like to use a large spoon to skim off any fat that may have accumulated on top.

After 30 minutes add the diced potatoes, heavy cream, and spinach. Cook for an additional 10 minutes. Turn the heat off, soup’s ready.

I like to ladle a good helping of my Zuppa Toscana into a porcelain soup bowl and top with my Homemade Ciabatta Croutons.

 

Homemade Ciabatta Croutons

 

Updated-Tuscan Soup With Parmesan Croutons

 

Summer Time Flowers And My Hanging Herb Garden

 

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