- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
6 servings
suggest servings
| 2 | each | pork tenderloin | |
| 4 | medium | onions | halved |
| 5 | large | garlic cloves | crushed |
| 3 | tablespoons | olive oil | |
| 1/2 | teaspoon | thyme | crumbled |
| 2 | each | sweet red bell peppers | cored, seeded, cut up |
| 2 | each | green bell peppers | cored, seeded, cut up |
| 1/4 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 1 | can | chicken broth | |
| 2 | teaspoons | worcestershire sauce | |
| 1 | teaspoon | prepared mustard | |
| 1 | tablespoon | cornstarch |
Combine pork, onion, garlic, oil and thyme in a large bowl; toss to mix.
Add red and green peppers; toss to mix.
Cover and refrigerate 2 to 3 hours, stirring occasionally.
Let stand 30 minutes at room temperature.
Preheat oven to 425 degrees F.
Salt and pepper meat and vegetables. Transfer just the vegetables and garlic to one large roasting pan or 2 13x9 inch roasting pans, dividing equally.
Roast vegetables in preheated oven for 15 minutes.
Push vegetables to one side.
Add pork, one tenderloin to each pan if using two pans.
Continue to roast just until pork juices run clear - 20 to 25 minutes.
Do not overcook.
Transfer meat and vegetables to a platter; keep warm.
Discard garlic.
If there are any browned bits in the roasting pan(s) place pan over high heat.
Add a little chicken broth and scrape up browned bits from bottom.
Add to medium size saucepan. Add chicken broth, reserving 1/4 cup, the Worcestershire and mustard.
Boil for 2 minutes.
Whisk together remaining 1/4 cup broth and cornstarch in small bowl until smooth with no lumps.
Slowly whisk cornstarch mixture into sauce. Boil 1 minute until thickened, whisking constantly.
Strain through sieve into a bowl; you should have about 3 cups.
Season with salt and pepper and additional mustard if you wish.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 190mg | 8% |
| Total Carbohydrate 14.0g | 5% |
| Dietary Fiber 3.0g | 11% |
| Sugars 7.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 28% | Vitamin C | 147% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
"Give a man a fish and he'll eat for a day. Teach a man to fish and he'll eat for a lifetime," asserts an old Chinese proverb. Well, not quite. There's one more...
I am delighted to have found this recipe again. My mother always made this Lane Cake at Xmas time back in the 50's and it is undoubtedly the best fruitcake I have ever eaten. It is best made and let "ripen" a week or so before eating it. I intend to make one during this holiday season. Pat in Raleigh, NC
Add your comment