• St. Cyrus 01

    From Dave Drum@1:229/452 to All on Sun Jun 27 19:30:38 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cyrus' Paprika Baked Pork Tenderloin w/Potatoes & Broccol
    Categories: Pork, Vegetables, Dairy, Citrus, Potatoes
    Yield: 4 Servings

    3/4 lb Yukon Gold potatoes;
    - scrubbed, in 1" pieces
    1 md Red onion; in 1" pieces
    2 tb Olive oil; divided
    3/4 ts Salt; divided
    4 c Broccoli florets
    2 cl Garlic; peeled
    1 1/2 ts Smoked paprika
    1/2 ts Ground pepper; divided
    2 ts Dijon mustard
    1 lb Pork tenderloin; trimmed
    2 Jarred roasted red bell
    - peppers
    2 tb Sour cream or plain Greek
    - yoghurt
    1 ts Lemon juice

    Place a large rimmed baking sheet in the oven; set @
    425ºF/218ºC.

    Combine potatoes, onion, 1 Tbsp. oil, and 1/4 tsp. salt
    in a medium bowl; toss to coat. Remove the pan from the
    oven; coat with cooking spray. Spread the potato mixture
    on the pan; roast for 15 minutes.

    Meanwhile, combine broccoli, 2 tsp. olive oil, and 1/4
    tsp. salt in a medium bowl; toss to coat. Place garlic
    on a small piece of foil. Drizzle with the remaining 1
    tsp. oil; fold up into a small packet. Combine paprika,
    1/4 tsp. ground pepper, and the remaining 1/4 tsp. salt
    in a small bowl. Spread mustard all over pork. Coat with
    the paprika mixture.

    Remove the pan from the oven. Stir the potatoes and
    onions and move them to one side. Place the pork next to
    the potatoes; spread the broccoli on the other side of
    the pan. Place the packet of garlic where there is
    space. Roast about 25 minutes.

    Let the pork rest while you make the sauce: Carefully
    unwrap the garlic and transfer it to a mini food
    processor or blender. Add roasted red peppers, sour
    cream (or yogurt), lemon juice, and the remaining 1/4
    tsp. ground pepper. Puree until smooth.

    Cut the pork into 12 slices. Divide the pork, potatoes,
    and broccoli among 4 plates. Drizzle the red pepper
    sauce over the top.

    Holly Pevzner

    Diabetic Living Magazine | Fall 2019

    RECIPE FROM: https://www.eatingwell.com

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