Text 21453, 88 rader
Skriven 2009-03-02 21:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Buses
=================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> And train passengers don't tend to be madmen who randomly behead
 JW> their fellow passengers like Greyhound customers are wont to do.

 DS> Jeez.  One little beheading, and you'd think it was Armageddon. [g]
             
I guess such goings on are more common down there but we got quite
disturbed. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Carolina Pork Tenderloin, Peach Bbq Sauce & Sweet Potato
Categories: Southern, BBQ, Sauces, Pork
  Servings: 6

           Nonstick cooking spray
           TENDERLOIN:
      1 TB hickory barbecue seasoning
           blend
      2 lb pork tenderloin; cleaned
      2 c  prepared virgin Bloody Mary
           mix
  1 1/2 c  peach nectar
      1 ts Worcestershire sauce
    1/4 c  apple cider vinegar
      3 TB brown sugar
      1 ts granulated garlic
      2 ts hot sauce
           Freshly cracked black
           pepper
  2 1/2 c  chopped frozen peaches
           HASH BROWNS:
      3 TB vegetable oil
      2 TB butter
      4 c  sweet potatoes; peeled and
           shredded
      2 c  bagged frozen onions and red
           bell pepper mixture;
           chopped
    1/4 c  chopped fresh celery leaves
      2 ts kosher salt
           Freshly ground black pepper
      2    fresh peaches; sliced
      2 TB chopped parsley leaves

Preheat oven to 375 degrees F. Spray a large ovenproof skillet with  
nonstick cooking spray. Sprinkle the barbecue seasoning blend over
the pork tenderloin. Quickly sear the meat on all sides over medium
heat.

Meanwhile, while meat is searing, start the hash browns by adding
the vegetable oil and butter to another large skillet. Add the
shredded sweet potatoes, onion and bell pepper blend, and celery
leaves in a single layer. Cook over medium heat for 3 to 4 minutes
without stirring. Stir in the salt and pepper, to taste, and
continue to cook until potatoes are tender, about 10 to 12 minutes.

Once the tenderloin has been seared, remove to a platter and to the  
same skillet whisk in the Bloody Mary mix, peach nectar,  
Worcestershire sauce, apple cider vinegar, brown sugar, garlic, hot  
sauce, cracked black pepper, and chopped peaches; simmer over medium  
heat for 8 to 10 minutes. Remove sauce from heat, place the seared  
pork in skillet and spoon sauce over top. Place the skillet in oven  
and cook until pork reaches an internal temperature of 155 degrees F  
on an instant-read thermometer. Remove meat from oven and allow to
sit for a few minutes before slicing. To plate, arrange sweet potato
hash browns and the sliced pork on individual dishes and top with
some of the sauce. Garnish with fresh peach slices and a sprinkling
of parsley.

Recipe By: Cheryl Perry
Published in: Ultimate Recipe Challenge
From: Terry Pogue To: Foodwine
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Burgers in '09... sushi is so 2006 and bacon is totally 2008

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