MainDishes

Not in any kind of order-- just gotta scroll through and see what looks good : )

Pork Tenderloin with Balsamic Vinegar Sauce

2 lbs Pork Tenderloin 2 cloves garlic
1 medium carrot 1/2 c. chicken stock
1 medium onion 1/2 c. balsamic vinegar
1 Tbsp. olive oil oregano, basil
1 small box raisins

Cut tenderloin into 3/8-inch thick medallions, beat to 1/4-inch thickness.
Lightly saute` the pork just enough to make sides golden, sprinkle with
oregano and basil to taste, don't overcook.  Set aside.

Saute` in a saucepan finely chopped onion, carrot, and garlic with olive
oil.  When the veggies are tender, add raisins, chicken stock and balsamic
vinegar, simmer for 10-15 minutes.  Place pork back into sauce to re-heat.
Season with salt and pepper to taste.  The sauce can be thickened with a
little roux, if desired.

Serve on angel hair pasta with sauteed zucchini, beets, red cabbage and leeks.


Believe me, this is very tasty! :)  I've attached a pic for you when I was
actually fixing this dish for some friends!  And thanks for the opportunity
Sharly!

Teri Taylor

Veal Scallopini
get some thinly sliced veal
have the butcher pound it or you can with a plate or meat mallet
get out your big ol cast iron frying pan and melt 1/8 pound butter
flour both sides of the veal lightly
put the veal in the pan and brown each side quickly
pour about a half cup Marsala wine over it, simmer for about 5 minutes and turn down the heat a little
Season with the ever popular salt and pepper and 1/8 teaspoon rosemary chrushed between your nicely manicured fingers
Slice a lemon for garnish and serve hot with the pan drippings poured over the veal

Poor girl's Instant (relatively) beof a la borgoinne


hunk of boneless top round (a few lbs) ...boneless chuck will do
four good sized onions (white if you are refined... yellow does fine)
carrots (peeled and cut in couple inch length) the frozen belgian ones are nice
can of cambell's golden mushroom soup
2 tblspns kitchen bouguet (we don't want to bother with a rou here... this is easy, right?)
cup of red wine
oregano
bay leaf
salt and pepper

line a roasting pan with enough foil to make a bag around this mess that you can seal

mix the soup with the wine and kitchen bouquet (drink the rest of the wine)
put 1/5 of the soup and wine mess on the bottom of the pan
plop the meat on top of the stuff in the bottom of the pan
season the meat with the seasonings above
spread onions and carrots around the meat
cover the whole mess with the rest of the soup/wine/kitchen bouquet

close the foil to form a bag and seal tightly (careful here... do it right and no dirty pan

Put the whole mess in the oven for 2 hours at 350 and voilla!

karen recommends instant mashed potatoes made with cream... butter on top, and steamed brocolli as a side, but if you're particularly lazy, a salad and french bread and butter makes this pretty easy.

Bon apetite!

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Last revised: June 06, 1999.