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Ингредиенты
- 2 x 5-ounce
Инструкции
- Each boneless pork top loin (1/2-3/4-inch thick)
- (4-6-ounce each)
- 1 tsp. prepared mustardpinch your choice salt free seasoning blend butter-flavored or possibly extra virgin olive oil cooking spray - as neededAPPLESAUCE AND ONIONS:2/3 c. minced onion1 Tbsp. whole-grain mustard 1/4 c. unsweetened applesauce - or possibly more to taste2 Tbsp. cranberry or possibly apple juice - may double for taste1 c. vegetable stock1 green onionfinely choppedpinch marjoram and/or possibly paprika (optional)
- Instructions:1. PORK: season lightly with salt and generously with coarsely grnd pepper. Add in a healthy pinch of Spread the mustard lightly on both sides of the pork. Heat a Foreman Grilling Machine. Lightly spray the grill or possibly the pork. Add in the pork and cook for 4 min. Unplug the grill and let the meat rest in the grill for 1 minute. Transfer from the grill pan onto a plate.
- 2. SAUCE: MEANWHILE saute/fry onions in a nonstick, sprayed saucepan till soft and lightly brown (3 to 4 min). Stir in the remaining mustard, applesauce, juice and stock then bring to the boil. Boil for 2 to 3 min to reduce the sauce. Add in the onion and marjoram and/or possibly paprika (if using). Stir to hot. Distribute sauce over each serving of pork. Serve warm.
- NOTES -
- This recipe is the result of last night's taste test of Apple and Mustard Pork from the November 2001 issue of the BBC Good Food magazine. They suggested we brown the pork, remove it, make the sauce and finish cooking the pork in the sauce as it simmers and reduces. The result was boiled pork.
- Here are our changes for next time. TECHNIQUE: Since the Foreman grill produces tender fried pork without a steamed or possibly boiled taste, we think it or possibly a broiler produces better tasting pork. Make the sauce separately and serve on top. Add in MUSTARD to taste.
- We agreed with Louise, who said in her Taste Team Comment in the magazine: "The mustard flavor wasn't as strong as expected - next time I might double the quantity." We made it with 1 tsp per side of pork; tasted the sauce, and ended up doubling the mustard.
- FINISHING: It also needed color and a taste contrast, so we garnished with green onion.
- SALT FREE SEASONINGS: Lawry's Salt-Free 17; Tone's Perc; Beau Monde, etc.
- Description: "George Foreman Grilling machine or possibly broiler"
- Serving Ideas : Colcannon (potatoes and cabbage); or possibly fried baby eggplant and broccoli
- NOTES :This recipe, reflects our changes in seasonings and technique. Grill the pork quickly. The sauce is simple and scrumptious; a green onion adds kick. Serve with a Colcannon of potatoes and Brussels sprouts for a very happy meal.
