Page 16
September 16, 2015
F ood
Cider and Sage Pork
Ingredients:
• 1/4 cup apple cider
• 3/4 teaspoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 4 teaspoons sherry vinegar
• 1 (1-pound) pork tenderloin,
trimmed
• 1 1/2 teaspoons chopped
fresh sage
Preparation:
1. Cut pork crosswise into 12 pieces. Sprin-
kle both sides of pork evenly with salt and
pepper. Heat 2 teaspoons oil in a nonstick
skillet over medium-high heat. Add pork;
cook 3 minutes on each side or until done.
Remove pork from pan; keep warm.
2. Add remaining oil, shallots, and
chopped sage; cook 2 minutes. Stir in
vinegar. Whisk broth, cider, mustard, and
cornstarch. Add mixture to pan; bring to
a boil. Reduce heat; cook 2 minutes, stir-
ring constantly. Remove from heat. Stir
in cream. Serve with pork. Garnish with
sage, if desired.
The classic ingredient
combination of cider and sage
allow the delicious flavor of the
pork to shine through. Serve with
steamed green beans.
• 1/2 cup lower-sodium chicken broth
• 1 tablespoon heavy whipping cream
• Fresh sage leaves (optional)
• 1 tablespoon olive oil, divided
• 1/4 cup finely chopped shallots
Beef Filets with Mushroom Sauce
and Parmesan Popovers
The hearty and
earthy mushroom
sauce tastes
divine atop the
filets. Parmesan
popovers make
for a satisfying
accompaniment.
Popover Ingredients:
*1 cup fat-free milk $
*2 large eggs
*4.5 ounces all-purpose flour
(about 1 cup)
*1/2 teaspoon kosher salt
*Cooking spray
*2 tablespoons grated fresh
Parmigiano-Reggiano cheese
Beef Ingredients:
*1 tablespoon olive oil $
*6 (4-ounce) beef tenderloin
steaks
*1 teaspoon kosher salt
*1/2 teaspoon black pepper
Preparation:
Sauce Ingredients:
*1/2 ounce dried porcini
mushrooms
*2 cups boiling water $
*1 1/2 teaspoons olive oil $
*1/3 cup thinly sliced shallots
*4 ounces sliced fresh cremini
mushroom caps (about 2 cups)
*2 garlic cloves, minced
*1/4 teaspoon kosher salt
*1/4 teaspoon black pepper
*1/2 cup pinot noir
*2 tablespoons all-purpose flour
*2 tablespoons chopped fresh sage
*1 tablespoon chopped fresh thyme
1. Preheat oven to 400°.
2. Combine milk and eggs in a bowl. Weigh or lightly spoon 4.5 ounces
flour into a dry measuring cup; level with a knife. Add flour and 1/2
teaspoon salt to milk mixture, stirring well; let stand 30 minutes. Place
popover tin in oven for 5 minutes. Remove tin from oven; lightly coat
popover cups with cooking spray. Spoon 1/4 cup batter into each cup,
and sprinkle with cheese. Bake at 400° for 35 minutes or until puffed
and golden.
3. Place porcini mushrooms in a bowl, and cover with 2 cups boiling
water. Let stand 15 minutes. Drain through a sieve over a bowl, reserving
mushrooms and soaking liquid. Heat a large saucepan over medium-
high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add shallots
to pan; sauté 1 minute, stirring frequently. Add cremini mushrooms
to pan; sauté for 2 minutes or until almost tender. Add garlic to pan;
sauté 30 seconds, stirring constantly. Stir in porcini, 1/4 teaspoon salt,
and 1/4 teaspoon pepper; sauté 1 minute, stirring frequently. Add wine
to pan; bring to a boil. Cook until liquid almost evaporates (about 3
minutes). Sprinkle 2 tablespoons flour over mushroom mixture; cook
for 1 minute, stirring frequently. Gradually add the reserved mushroom
soaking liquid, stirring constantly; bring to a simmer. Cook 2 minutes
or until slightly thick, stirring frequently. Stir in herbs.
4. Heat a large skillet over medium-high heat. Add 1 tablespoon oil.
Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef to
pan; sauté 4 minutes on each side or until desired degree of doneness.
Remove from pan; let stand 10 minutes.