Tuesday, September 20, 2016

Season Premier Supper: White on White

Slow cooked Cuban style pork tenderloin and white beans were the main characters in tonight's dinner, while multigrains and sweet potatoes filled supporting roles.  The multigrain bread dough was made yesterday-1/2 was stored in the refrigerator overnight and ready for rising and baking before dinner tonight.  The beans and sweet potatoes were cooked this afternoon in a counter top pressure cooker, then blended prior to serving.  This was quite the tasty season premier.

Slow Cooked Cuban Style Pork Tenderloin

(Serves 6)

Mix oils and spices.  Add pepper flakes, garlic and juice.
1 tablespoon canola oil
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
Juice of 1 lime
2 tablespoon orange juice

Cut slits in top of pork.  Place in slow cooker.  Fill pork slits with marinade.
1 pound pork tenderloin

Pour rest of marinade into slow cooker.  Cook on low 8 hours.  

Slice and shred pork thinly.  Serve with juices.

Based on Jeff Mauro's recipe in Food Network Magazine.

Multigrain Rolls

(10 Rolls)

In a mixer with dough hook in place, slowly add warm water and honey to flour and yeast mix.  Beat on high speed 2 minutes.
1 cup all purpose flour
1 pack dry yeast
1 cup warm water (125 F.)
1 1/2 teaspoon honey

Add 1 cup more flour and beat 2 minutes.  Slowly add salt and remaining flours.  Knead until dough leaves side of bowl.
1/3 cup whole wheat pastry flour
1/3 cup buckwheat flour
1/3 cup oat flour
1/3 cup rye flour
1/3 cup spelt flour
1/3 cup masa flour
1/2 teaspoon salt

I divided the dough in two pieces.  I placed 1 tablespoon oil in each of two ziploc bags, then added the dough.  One bag was placed in the refrigerator overnight.  The other bag was placed in the freezer.
2 tablespoon olive oil 

Remove dough from refrigerator.  Form dough rolls.  Place in greased pans.  Cover and allow to rise.  Bake at 425 F. for 20 minutes.

White Bean & Sweet Potato Soup

(Serves 3)

Brown onion, garlic, celery, peppers and sweet potatoes in oil.
1 teaspoon canola oil
2 tablespoon onion, diced
2 garlic clove, minced
2 small sweet potatoes fingers, diced (about 1/2 cup)
2 tablespoon celery, minced
2 colorful peppers, 1 sweet, 1 medium hot, diced

Add beans, water and bouillon.  Cook until beans are tender.  (Mine were cooked 1 hour.)
1/3 cup flageolet beans
2 cups water
1 chcken flavored low sodium chicken bouillon

Place in blender.  Cover top of blender with a clean rag.  Blend.  

Serve with apples and yogurt.

The recipe was inspired by a recipe in September 2016 Cooking Light Magazine.

This is my second attempt at making pork tenderloin-the first was successful too. 


Jerk Pork Tenderloin

(Serves 6)

2 tablespoon dark rum
1 tablespoon lite soy sauce
2 teaspoon brown sugar
1 teaspoon molasses
1 teasoon minced fresh ginger
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 garlic cloves, minced
2 mini sweet peppers, diced
2 tablespoon onion, diced
2 tablespoon orange juice
2 tablepoon vinegar
1 tablespoon olive soil
2 teasppon allspice berries
2 teaspoon thyme leaves
1 teaspoon lime juice
1/4 teasppon pepper
1/4 teaspoon nutmeg

Pour marinade over pork.  Cook in slow cooker on low for 8 hours.
1 pound pork tenderloin.

This recipe was inspired by Fine Cooking Magazine.



No comments:

Post a Comment