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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (April 13, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, APRIL 13, 2016 Bring the Mediterranean into your kitchen Fresh ingredients are the hallmark of a Mediterranean diet, which is one reason so many people have increasingly embraced this captivating cuisine in recent years. Rich in the use of i sh, vegetables, fruit, cheese and olive oil, Mediterranean diets are both delicious and loaded with nutrition. Perhaps most surprising about the Mediterranean diet is not the ingredients, but how dif erently those ingredients are used from country to country. Meals that are commonplace in Morocco might be nothing like those served in Spain, despite containing similar ingredients. h at’s great news to men and women who want to embrace the Mediterranean diet, which can provide the healthy variety of ingredients men and women are looking for. h ose who want a taste of Spanish tapas can try the following recipe for “Pork Tenderloin With Pears and Sweet Sherry” courtesy of Sophie Baimbridge’s “Stylish Mediterranean in Minutes” (Kyle Books). While the onion is cooking, peel the pear, quarter, core and cut into thin slices. Add the pear and continue to cook for another 5 minutes, covered. When the onion and pear are soft , return the meat to the pan, mixing into the onions and season with salt and pepper. Increase the heat to medium-hot, add the sherry and cook at a brisk simmer for 2 minutes to amalgamate the l avors. If you like your meat with a bit more sauce, you can add a few tablespoons of chicken broth or even water when the sauce comes to a boil. Set aside for a few minutes then serve as a tapas or main course. Pork Tenderloin With Pears and Sweet Sherry Serves 4 as tapas or 2 as main course 1 2 1 2 1 pound pork tenderloin tablespoons extra virgin olive oil small red onion garlic cloves pear, not too hard if possible Scant 1⁄2 cup sweet oloroso sherry Few tablespoons chicken broth (optional) Sea salt and freshly ground black pepper Heat a ladled sauté pan to medium-hot. (h e trick to pan-frying meat is the temperature of the pan. It should be hot enough to brown and seal the meat, but not so hot that you burn the bottom of the pan, as the sediment left adds a delicious l avor to the i nal sauce.) Trim the tenderloin of any white sinew and cut into 1⁄2-inch slices. Add the oil to the pan and, when hot, add the pork. Cook the slices, browning on both sides. Remove when the meat is sealed and brown, but if the slices are thicker, reduce the heat a little to cook through. Meanwhile, chop the onion and slice the garlic. Remove the meat to a bowl and add the onion and garlic to the pan. Cover the pan with the lid and gently cook the onion, scraping all the tasty sediment left by the meat (add a dash of water to help remove it before it burns if the pan is too hot). Great Food & Fine Wine www.bayviewl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. Wednesday Prime Rib Dinner $16 Thursday Spaghetti & Meatballs Dinner $10 Friday Prime Rib Sandwich p Lunch Special Where good friends & great food come together! Local, fresh and savory dining with a view. COMPLIMENTARY APPETIZER 1285 Bay Street in Old Town Florence w/purchase of entrée (541) 902-8338 Bring this ad in for discount. Of er expires 4/20/16 The Grill & Lounge at Sandpines *SANDPINES WEEKLY DINNER SPECIAL* PORK TENDERLOIN WITH SAUCE NORMANDY AND OUR FAMOUS SWISS POTATOES ONLY $10 SERVED FRI. & SAT. NIGHTS APRIL 15TH AND 16TH FROM 5-8PM RESERVATIONS REQUIRED AT 541-997-4623 Ex. 106 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Surfside Restaurant 2 Entrées for $16 Ends April 30th 2 Breakfast or 2 Lunch Entrees (Limited Menu) Monday - Friday 7:00am - 2:00pm LIKE Surfside Restaurant ON FACEBOOK! Win Prizes! Food Specials! Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ PARMESAN CRUSTED PETRALE SOLE $12.95 SALMON: Grilled, Poached, or Blackened CHICKEN BREAST: Boneless, Skinless Breast of Chicken SHRIMP SKEWERS: 2 Grilled Shrimp Skewers All of the above are served with and for dessert... Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad S NICKER OR P EANUT B UTTER PIE FOR $4.95 NEW ITEMS Baby "Motivation Back Pork for Ribs BBQ Mo's PORK RIBS: Every Month has brought in special Kids" with the tables which raise money for local Gang charities BBQ that are devoted to James Sauce helping the wellbeing of local children. This month C.R.O.W. is the local charity being honored. SALMON CEASAR SALAD BLACKENED Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185
