Cooking

Pan-Grilled Pork Tenderloin with Pomegranate Molasses

Filed Under: Cooking

Pan-Grilled Pork Tenderloin with Pomegranate Molasses

  • 1 cup less-sodium beef broth
  • 1/2 cup pinot noir or other spicy dry red wine
  • 2 tablespoons pomegranate molasses
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon five-spice powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound pork tenderloin — trimmed
  • Cooking spray
  1. To prepare sauce, combine broth and the next 4 ingredients (through honey) in a small saucepan; cook over medium heat 30 minutes or until reduced to 1/3 cup. Remove from heat; strain over a bowl. Discard solids. Add butter to the molasses mixture, stirring with a whisk until the butter melts.
  2. To prepare pork tenderloin, preheat oven to 500°.
  3. Heat a cast-iron skillet over medium-high heat. Combine salt, five-spice powder, and pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan, and cook 1 minute, browning on all sides. Place pan in oven; bake at 500° for 12 minutes or until a thermometer registers 155° (slightly pink). Let stand 10 minutes. Thinly slice pork, and serve with sauce.
  4. Perfect wines: Sanford Pinot Noir 2001 “Santa Rita Hills” (Santa Barbara County, CA), $26. This wine’s beautiful flavors of earth, pomegranate, grenadine, mocha, and cherry preserves come into focus when you serve it with the pork tenderloin and pomegranate sauce. The sauce also mirrors the wine’s wonderful silky, plush texture. As a less expensive alternative, consider the Echelon 2002 Pinot Noir from the Central Coast of California, about $12.

Pan Seared Fish with Raspberry Vinaigrette

Filed Under: Cooking

Pan Seared Fish with Raspberry Vinaigrette

  • 3 ounces raspberries — (about 25 raspberries)
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon honey — (or maple syrup (1 -2))
  • 1/2 teaspoon Dijon mustard
  • 4 1/2 tablespoons olive oil
  • 2 fish fillets — (e.g. cat fish, sword fish)
  • 2 sprigs rosemary — (about 3 inches long)
  • 1 garlic clove — (halved)
  • 1 chili pepper — (halved and seeded)
  • 2 tablespoons olive oil
  • salt and pepper
  • 10 fresh raspberries — (optional)
  1. Make the vinaigrette: mash the raspberries with a fork and mix with red wine vinegar. Let stand for 30 minutes.
  2. Then strain through a sieve to remove raspberry seeds.
  3. Add the rest of the ingredients for the vinaigrette and whisk to make the vinaigrette.
  4. Salt and pepper the fish fillets to taste.
  5. Heat olive oil in pan on medium high heat and add rosemary, chili and garlic to flavour the oil. Remove rosemary, chili and garlic when slightly browned.
  6. Sear fish fillets in pan in the flavoured oil on both sides until done or fish flake easily. Time for searing depends on thickness of your fillets and type of fish you use.
  7. Arrange fillets on plates, add rosmary, chili and garlic.
  8. Add raspberry vinaigrette and decorate with fresh raspberries. Serve with white bread and a green salad.

Oriental Flank Steak

Filed Under: Cooking

Oriental Flank Steak

  • 1 5/8 Tbs soy sauce
  • 3/8 tsp sugar
  • 13/16 garlic cloves — minced
  • 1/2 lb flank steak
  • 3/8 tsp sesame seeds — toasted
  1. Combine soy sauce, sugar, and garlic cloves. Place flank steak on a broiler pan; broil 8 minutes on each side or until desired degree of doneness, basting occasionally with soy sauce mixture. Sprinkle with sesame seeds, and cut diagonally across the grain into thin slices.