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!
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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
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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
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