Tuesday, November 6, 2012
Saturday, February 16, 2008
Stephanie's Rocco-Inspired Pork Tenderloin with Lentils and Chilies
Stephanie's Rocco-Inspired Pork Tenderloin with Lentils and Chilies
adapted from recipe by Rocco DiSpirito as seen on TVs "The Biggest Loser"
serves 4
I used pork tenderloin in place of the beef Rocco used with excellent results.
1 (1lb) pork tenderloin
3/4 cup red lentils (Rocco called them "Pink Lentils")
chicken broth
2 Anaheim Chilies or Italian Sweet Green peppers
1/2 small onion, sliced
1 clove garlic
1/2 teaspoon corriander seed, coarsely ground with mortar and pestle
1 Tablespoon olive oil
1/4 teaspoon cumin seed
1/8 teaspoon ground corriander
dash of turmeric
dash of cinnamon
salt and pepper
2 Tablespoons chopped fresh cilantro (corriander) for granish
for the lentils:
Rinse lentils. Place lentils in pot with enough liquid to cover (3 parts chicken broth, 1 part water) and cook until lentils are tender. Drain. Add salt and pepper to taste.
for chilies:
Roast chilies on stovetop flame until blackened. Place in a sealed plastic baggie for 10 minutes. Peel, seed, and slice into wide strips.
for the pork:
Preheat oven to 450F.
Season pork with salt, pepper, and coarsely ground corriander seed. Heat olive oil in a dutch oven on the stove. Add pork tenderloin and onions and whole clove of garlic. With lid on, sear pork on each side until brown (3-4 minutes per side). Replace lid on pot and transfer to oven. Cook until pork is done (165-170F). Return pot to stove. Transfer pork and onions to a plate and keep warm. Discard garlic.
Using the liquid remaining in the pot, make your curry sauce. Add cumin, corriander, turmeric, and cinnamon and saute briefly. Add about 1/8 cup - 1/4 cup chicken broth and simmer for a minute of two. Add salt and pepper to taste.
Slice pork and assemble dish on individual plates, layering as follows: scoop of lentils, a few slices of pork and some sauteed onions, a couple strips of roasted chili. Pour a little sauce on top, and garnish with fresh corriander if desired. Serve immediately, this dish taste best hot!
adapted from recipe by Rocco DiSpirito as seen on TVs "The Biggest Loser"
serves 4
I used pork tenderloin in place of the beef Rocco used with excellent results.
1 (1lb) pork tenderloin
3/4 cup red lentils (Rocco called them "Pink Lentils")
chicken broth
2 Anaheim Chilies or Italian Sweet Green peppers
1/2 small onion, sliced
1 clove garlic
1/2 teaspoon corriander seed, coarsely ground with mortar and pestle
1 Tablespoon olive oil
1/4 teaspoon cumin seed
1/8 teaspoon ground corriander
dash of turmeric
dash of cinnamon
salt and pepper
2 Tablespoons chopped fresh cilantro (corriander) for granish
for the lentils:
Rinse lentils. Place lentils in pot with enough liquid to cover (3 parts chicken broth, 1 part water) and cook until lentils are tender. Drain. Add salt and pepper to taste.
for chilies:
Roast chilies on stovetop flame until blackened. Place in a sealed plastic baggie for 10 minutes. Peel, seed, and slice into wide strips.
for the pork:
Preheat oven to 450F.
Season pork with salt, pepper, and coarsely ground corriander seed. Heat olive oil in a dutch oven on the stove. Add pork tenderloin and onions and whole clove of garlic. With lid on, sear pork on each side until brown (3-4 minutes per side). Replace lid on pot and transfer to oven. Cook until pork is done (165-170F). Return pot to stove. Transfer pork and onions to a plate and keep warm. Discard garlic.
Using the liquid remaining in the pot, make your curry sauce. Add cumin, corriander, turmeric, and cinnamon and saute briefly. Add about 1/8 cup - 1/4 cup chicken broth and simmer for a minute of two. Add salt and pepper to taste.
Slice pork and assemble dish on individual plates, layering as follows: scoop of lentils, a few slices of pork and some sauteed onions, a couple strips of roasted chili. Pour a little sauce on top, and garnish with fresh corriander if desired. Serve immediately, this dish taste best hot!
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