Sunday, September 4, 2011

Spiced Pork Tenderloin and Lemony Pear & Cranberry Relish

Spiced Pork Tenderloin

1/2 tsp. cinnamon
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. safflower oil (or other oil, I used olive)
1 lb. pork tenderloin

1 firm pear, halfed, cored and diced
1/4 cup finely chopped red onion
2 tbs. chopped dried cranberries
2 tsp. grated ginger
zest of 1 lemon
1 tbs. lemon juice
2 packs of stevia (I used a little sugar)

Preheat oven to 425F. Prepare relish and let the flavors meld.
Prepare pork. In a small bowl combine the spices and rub all over the pork. Heat a skillet to med/high and brown pork on each side for about 3 mins. Place the pork on a baking sheet (I used my handy cast iron skillet) and bake for 20 mins (I left it in the oven for about 25. I don't like pink meat.) Place pork on cutting board and let stand for 5 mins before slicing. Serve with the relish.

Saturday, September 3, 2011

Taiwanese Corn and Beef Kefta

Sorry...these items are not cooked...they disappeared way to quickly after they were finished cooking. :)

Taiwanese Corn

4 ears corn
2 tablespoons soy sauce
2 teaspoons sugar
1 medium shallot
1 large garlic clove
2 tablespoons vegetable oil
1/2 teaspoon cayenne pepper

Crush the garlic clove, mince the shallot. Mix the soy sauce and the sugar then add it to the shallot and garlic mixture along with the chile powder. Add the vegetable oil until it is emulsified.

Spread sauce mixture onto corn with a brush and grill. Grill about 2-3 minutes per side until grilled all around.

Beef Kefta

Mix one pound of ground beef, 2 minced shallots, 3 minced garlic cloves, 1/2 cup of chopped parsley, 2 teaspoons each of cumin, coriander, paprika and dried mint, and 1/2 teaspoon of cinnamon. Form into balls; skewer and grill.