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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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Roasted Pesto Pork Sandwiches With Rosemary And Garlic Potato Wedges

Pesto Roasted Pork Tenderloin With Rosemary Garlic Potato Wedges

When I thought about what would make the ultimate sandwich, I knew sliced Roasted Pesto Pork Tenderloin Sandwiches would be perfect. To have alongside the sandwiches, my Rosemary And Garlic Potato Wedges.

I’m a huge fan of fresh basil pesto, recently available in the refrigerated section of the grocery store. The name of the brand is called Buitoni Pesto. Now, I love to make my own pesto, when I have time, but for a weeknight meal, this store-bought fresh pesto works in a pinch and it’s really delicious.

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Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Equipment: 2 rimmed baking sheet pans, cast iron skillet, 12-inch sauté pan, large mixing bowl
Yields: 2 servings

Ingredients:
1 pork tenderloin, cut in half
4 strips of bacon, cut in half, cooked
4 tablespoons of basil pesto, a 7-ounce container of Buitoni Pesto
6-small red-skinned potatoes (or Red Bliss potatoes) skins on, cut into wedges
1/4 cup olive oil
2 clove of garlic, minced
1 sprig fresh rosemary leaves, chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 loaf of Cuban bread
1/4-pound of Deli-sliced Fontina cheese sliced in half, diagonally
2 large heirloom tomatoes, thick slices
1/2 a red onion, half moons thinly sliced
1 cup of arugula, divided
1/2 stick of softened unsalted butter

Directions:
Preheat oven to 450-degrees F.
Preheat a cast iron skillet over medium heat. Carefully place the 4 strips of bacon, that had been cut in half into the hot skillets. Cook for 2 to 3 minutes on the first side then flip and brown the second side. Time may vary depending on how crispy you like your bacon. Turn the heat off and transfer the bacon onto a plate lined with paper towel. Set aside.

Start by cutting the tenderloin in half. Place the two halves onto a baking sheet. Spoon on 2 tablespoons of the pesto on each half. Massage the pesto all over the pork, transfer to the frig to marinate for 1 hour.

While that’s happening cut the potatoes into wedges, lay them out onto a baking sheet add a 1/4 cup of olive oil, fresh chopped rosemary leaves, 2 cloves of minced garlic, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh black pepper. Using your hands toss the potatoes so everything is coated well with the oil, rosemary, and seasonings. Spread the potatoes into one even layer. Transfer the potato wedges to the oven and bake for 45 minutes. Halfway through, turn the potatoes to ensure they’ll be golden brown on both sides. Immediately sprinkle the hot potatoes wedges with Kosher salt to taste.

When the potatoes are 3/4’s of the way done cooking remove the pork from the frig and bring to room temperature.

Once the potatoes are in out of the oven, leave the oven at the same temperature, The pork will take no longer than 11 minutes to cook or an internal temperature of 145 degrees F. Cover with foil and allow to rest for 5 minutes before slicing.

Adjust the oven temperature to 350-degrees F.

Cut the Cuban bread in half and then again in half lengthwise. Slathered both sides with butter, place them onto a baking sheet. Bake for 7 to 10 minutes or until a light golden brown. Once the bread comes out of the oven spread one side of each half with the remaining pesto. Next, add the arugula, the sliced pork, then the bacon, heirloom tomatoes, red onion, and finally the Fontina cheese. Place the top on and slice in half on the bias.

There you have it. The ultimate pork sandwich with roasted rosemary, garlic potato wedges!

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Pork Tenderloin On A Bed Of Cannellini Beans

2014-05-27 17.24.39

This is a dish I tested out on friends and family. I was really happy that this dish turned out perfect. I always try to test a recipe more than once before posting it for my readers. The link below will take you right to this recipe.

 

Pork Tenderloin On A Bed Of Cannellini Beans

 

 

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