Cooking

Mustard Herb-Crusted Pork Tenderloin

Filed Under: Cooking

Mustard Herb-Crusted Pork Tenderloin

  • 1 slice white bread ((1/2-ounce))
  • 1/4 cup chopped fresh parsley
  • 3 Tbs grated fresh Romano cheese
  • 2 tsp chopped fresh thyme
  • 1 pork tenderloin ((1-pound) trimmed)
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 2 Tbs Dijon mustard
  • 1/2 tsp fennel seeds (crushed)
  • 1 garlic clove (minced)
  • Cooking spray
  1. Preheat oven to 450°.
  2. Place slice of bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/4 cup. Combine the breadcrumbs, 1/4 cup chopped parsley, cheese, and 2 teaspoons thyme in a shallow dish. Sprinkle pork with salt and pepper. Combine Dijon mustard, fennel seeds, and garlic in a small bowl. Rub pork with mustard mixture, and dredge in breadcrumb mixture.
  3. Place the pork on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until a thermometer registers 160° (slightly pink). Let stand for 10 minutes. Cut crosswise into 1/4-inch-thick slices.

Mongolian Beef

Filed Under: Cooking

Mongolian Beef

  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry
  • 2 teaspoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chile paste with garlic
  • 1/4 teaspoon salt
  • 2 teaspoons peanut oil
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 1 pound sirloin steak — thinly sliced across the grain
  • 16 medium green onions — cut into 2-inch pieces
  1. Combine first 8 ingredients, stirring until smooth.
  2. Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

Maple-Mustard Glazed Chicken

Filed Under: Cooking

Maple-Mustard Glazed Chicken

  • 2 teaspoons olive oil
  • 24 ounces skinless (boneless chicken breast halves)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup fat-free (lower-sodium chicken broth)
  • 1/4 cup maple syrup
  • 2 teaspoons chopped fresh thyme
  • 2 medium garlic cloves — thinly sliced
  • 1 tablespoon cider vinegar
  • 1 tablespoon stone-ground mustard
  1. Preheat oven to 400°.
  2. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake at 400° for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.