Title: DailyInBox: The Recipe File
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-- Other Great E-Mails --
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The Recipe File is
a free e-mail service from DailyInbox.com that
provides selected recipes from award-winning Junior League cookbooks.
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Meat and Poultry:
Pork Tenderloin with Spinach,
Pine Nuts and Garlic
from
Stop
and Smell the Rosemary...
Recipes and Traditions to Remember
INGREDIENTS:
1 tablespoon unsalted butter
3 cloves garlic, minced
1/4 cup pine nuts
8 ounces fresh spinach, coarse stems discarded
salt
freshly ground pepper
1 tablespoon vegetable oil
1 to 1-1/2 pounds pork tenderloins, flattened to 3/4 inch
1 cup red wine
2 cups beef broth
TO PREPARE:
Preheat oven to 350 degrees. Melt butter in a large skillet.
Add garlic and pine nuts. Sauté 1 minute. Add spinach
and cook until spinach is limp. Season with salt and pepper.
Transfer to a bowl. Set aside.
Heat 1 tablespoon oil in same skillet over
medium heat. Brown tenderloins on one side. Remove and spoon
spinach mixture over largest unbrowned side. Wrap with kitchen twine,
securing the pieces together. Place in a roasting pan. Add
wine. Bake 35 minutes per pound, or until meat thermometer registers
160 to 165 degrees. Remove tenderloin and keep warm.
Return pan to stove top. Add beef broth
and cook until sauce is thick, scraping up any brown bits. To serve,
slice pork and serve with sauce.
SERVES 4 to 6
Copyright 1996 The Junior League of Houston, Inc.
All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of Stop
and Smell the Rosemary and other fine cookbooks, or call (713)
627-COOK.
The Junior League of Houston, Inc. is an organization
of women committed to promoting voluntarism, developing the potential of
women and to improving the community through the effective action and leadership
of trained volunteers. Its purpose is exclusively educational and
charitable. All proceeds from League fundraising efforts, including
from the sale of Stop and Smell the Rosemary,
are returned to the community.
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