Post by Loupy on Feb 10, 2018 22:46:56 GMT -7
Romantic Dinner Pork Tenderloins with Balsamic Strawberries
From: www.myrecipes.com/recipe/pork-tenderloins-balsamic-strawberries
Wrap the pork tightly with bacon to give it smoky flavor and a crispy crust.
Ingredients
1 (3-lb.) package pork tenderloins
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt, divided
10 bacon slices
2 (8-oz.) packages haricots verts (thin green beans)
2 tablespoons olive oil, divided
4 garlic cloves, divided
1/2 cup balsamic vinegar
1/3 cup strawberry preserves
1/2 cup quartered fresh strawberries
How to Make It
Step 1
Preheat grill to 400° to 500° (high) heat.
Sprinkle pork with pepper and 1 tsp. salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.
Step 2
Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of a 24- x 18-inch piece of heavy-duty aluminum foil; toss to coat.
Bring up sides of foil over beans; double fold top and side edges to seal, making a packet.
Step 3
Turn off one side of grill.
Arrange pork and foil packet over unlit side, and grill, covered with grill lid, 25 to 30 minutes.
Step 4
Meanwhile, mince remaining 2 garlic cloves
Sauté in remaining 1 Tbsp. hot olive oil in a medium skillet over medium-high heat 2 to 3 minutes or until golden.
Add vinegar; bring to a boil over medium-high heat.
Boil 5 minutes.
Remove from heat, and stir in preserves.
Reserve half of mixture for basting.
Stir fresh strawberries into remaining mixture.
Step 5
Remove foil packet from grill; transfer pork to lit side.
Baste pork with reserved strawberry mixture.
Grill 5 more minutes over lit side, turning once.
Remove pork from grill; reserve 1 tenderloin for Pork Pesto Panini.
Slice remaining tenderloin, and serve with strawberry mixture and green beans.
Step 6
LEFTOVER DINNER: Pork Pesto Panini.
Cut reserved pork from Pork Tenderloins with Balsamic Strawberries into 18 thin slices.
Drain 1 (7-oz.) jar roasted red bell peppers; cut peppers into 6 pieces.
Spread 2 tsp. pesto on each of 6 artisan bread slices.
Top each with 3 pork slices, 1 red pepper piece, 1 (1-oz.) Havarti cheese slice, and 1 bread slice.
Cook in a preheated panini press 2 to 3 minutes or until golden.
From: www.myrecipes.com/recipe/pork-tenderloins-balsamic-strawberries
Wrap the pork tightly with bacon to give it smoky flavor and a crispy crust.
Ingredients
1 (3-lb.) package pork tenderloins
1/2 teaspoon freshly ground black pepper
2 teaspoons kosher salt, divided
10 bacon slices
2 (8-oz.) packages haricots verts (thin green beans)
2 tablespoons olive oil, divided
4 garlic cloves, divided
1/2 cup balsamic vinegar
1/3 cup strawberry preserves
1/2 cup quartered fresh strawberries
How to Make It
Step 1
Preheat grill to 400° to 500° (high) heat.
Sprinkle pork with pepper and 1 tsp. salt; wrap 5 bacon slices around each tenderloin, and secure with wooden picks.
Step 2
Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of a 24- x 18-inch piece of heavy-duty aluminum foil; toss to coat.
Bring up sides of foil over beans; double fold top and side edges to seal, making a packet.
Step 3
Turn off one side of grill.
Arrange pork and foil packet over unlit side, and grill, covered with grill lid, 25 to 30 minutes.
Step 4
Meanwhile, mince remaining 2 garlic cloves
Sauté in remaining 1 Tbsp. hot olive oil in a medium skillet over medium-high heat 2 to 3 minutes or until golden.
Add vinegar; bring to a boil over medium-high heat.
Boil 5 minutes.
Remove from heat, and stir in preserves.
Reserve half of mixture for basting.
Stir fresh strawberries into remaining mixture.
Step 5
Remove foil packet from grill; transfer pork to lit side.
Baste pork with reserved strawberry mixture.
Grill 5 more minutes over lit side, turning once.
Remove pork from grill; reserve 1 tenderloin for Pork Pesto Panini.
Slice remaining tenderloin, and serve with strawberry mixture and green beans.
Step 6
LEFTOVER DINNER: Pork Pesto Panini.
Cut reserved pork from Pork Tenderloins with Balsamic Strawberries into 18 thin slices.
Drain 1 (7-oz.) jar roasted red bell peppers; cut peppers into 6 pieces.
Spread 2 tsp. pesto on each of 6 artisan bread slices.
Top each with 3 pork slices, 1 red pepper piece, 1 (1-oz.) Havarti cheese slice, and 1 bread slice.
Cook in a preheated panini press 2 to 3 minutes or until golden.
