CHERRY AND SHALLOT CONFIT
1 cup dried sour cherries* (about 6 ounces)
1/3 cup white wine vinegar
2 tablespoons balsamic vinegar
olive oil cooking spray or mist
2 cups thinly sliced shallot (about 1/2 pound)
1 cup finely chopped onion
4 to 5 tablespoons sugar
1. In a bowl let the cherries soak in the vinegars for 30 minutes.
2. Lightly spray a stick resistant skillet with cooking spray and sauté shallot and the
onion over moderately low heat, stirring occasionally, for 10 minutes or until the
shallot is soft. If vegetables begin to dry out or stick to pan add a little bit of water or
wine.
3. Sprinkle mixture with the sugar and cook the mixture, covered, stirring
occasionally, for 10 minutes. Add the cherries with the soaking liquid, simmer the
mixture, uncovered, for 15 – 25 minutes, or until almost all the liquid is evaporated,
and season the confit with salt and pepper. The confit may be made 1 day in
advance, kept covered and chilled, and reheated.
Yield approximately 2 cups or 6 1/3 cup servings each at approximately 108
calories; 0.2 gram total fat; 0 cholesterol 28.2 grams carbohydrate; 1.3 grams fiber;
1.7 grams protein; 8 milligrams sodium.
ROASTED ROSEMARY AND GARLIC PORK TENDERLOIN
1 1/2 pounds pork tenderloins well trimmed of any visible fat
1-tablespoon extra virgin olive oil
3 – 4 fresh garlic cloves
1/4 teaspoon salt
2 tablespoons chopped fresh rosemary or 1 tablespoon dry
2 teaspoons fresh ground black pepper
olive oil cooking spray or mist
1. Preheat oven to 400°F. Blend tablespoon olive oil, garlic cloves, salt, rosemary
and ground black pepper in food processor, blender or using a mortar and pestle to
form paste.
2. Spray a roasting pan or heavy backing dish lightly with cooking spray. Place pork
tenderloins in roasting pan; rub with garlic paste. Roast pork tenderloins until
thermometer inserted into thickest part registers 150°F, about 30 minutes.
3. Transfer pork to cutting surface and slice. Divide pork among 6 plates and top
with 1/3 – cup warm Cherry and Shallot Confit and serve.
Yield 6 servings of 3 ½ oz. meat and 1/3 cup Confit at 255 calories; 4.2 grams total
fat; 1.4 grams saturated fat; 59 milligrams cholesterol 37.2 grams carbohydrate; 1.3
grams fiber; 26.7 grams protein; 155 milligrams sodium.
Add comment