Honey-Hoisin Pork Tenderloin

Filed Under: Cooking

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Honey-Hoisin Pork Tenderloin

Servings 4
Calories 198 kcal

Ingredients

  • 2 Tbs sliced green onions
  • 2 Tbs hoisin sauce
  • 2 Tbs low-sodium soy sauce
  • 2 Tbs sage honey
  • 1 Tbs hot water
  • 2 garlic cloves minced
  • 1 pork tenderloin (1-pound) trimmed
  • 1/4 tsp salt
  • Cooking spray
  • 1/2 tsp sesame seeds

Instructions

  1. Preheat oven to 400°.
  2. Combine first 6 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
  3. Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
  4. Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.

Hot and Sour Soup with Shrimp

Filed Under: Cooking

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Hot and Sour Soup with Shrimp

Calories 667 kcal
Author Cooking Light , OCTOBER 2006

Ingredients

  • 3 cups fat-free less-sodium chicken broth
  • 1/2 cup presliced mushrooms
  • 1 tablespoon low-sodium soy sauce
  • 8 ounces sliced bamboo shoots -- drained
  • 2 1/2 tablespoons fresh lemon juice
  • 1 teaspoon white pepper
  • 1 1/2 pounds medium shrimp -- peeled and deveined
  • 8 ounces reduced-fat firm tofu -- drained and cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 large egg white -- beaten
  • 1/4 teaspoon chili oil
  • 2 tablespoons chopped green onions

Instructions

  1. Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.

Ishbel’s Yorkshire Pudding

Filed Under: Cooking

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Ishbel's Yorkshire Pudding

Author Ishbel MacIntosh

Ingredients

  • 5 ounces flour -- or 1 heaping cup
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 eggs
  • 1 ounce melted fat -- beef, duck, lard, butter, oil (1-2)

Instructions

  1. To assemble the batter:
  2. In a bowl combine flour, salt, and milk until well blended. Incorporate both eggs and blend together until you have a smooth liquid batter. Let stand at room temperature for 1 hour.
  3. To bake in a 9x13 ovenproof dish:
  4. Preheat oven at 450°F. Place dish in oven and heat for 10 minutes. Place the fat into the dish and continue heating for 10 to 15 minutes. Pour the prepared batter into the dish and bake for 20 to 25 minutes or until golden brown. Serve immediately.
  5. To bake in a large 6 muffin pan:
  6. Preheat oven to 375°F. Place pan in oven and heat for 10 minutes. Place equal amounts of the fat into each muffin mold and continue heating in oven for 10 to 15 minutes. Pour equal amounts of prepared batter into each muffin mold and bake for 15 to 20 minutes or until golden brown. Serve immediately. add your own note