Ingredient: cloves garlic, minced

Pork Tenderloin with Mushroom Sauce

Pierce potatoes all over with fork. Place in microwaveable dish. Pour in 1/4 cup (50 mL) water; cover and microwave at High for 6 minutes or until tender. Set aside.

Sprinkle pork with half of the pepper. In ovenproof skillet, heat oil over high heat; brown pork on all sides. Transfer to plate. Reduce heat to medium-high; cook mushrooms, garlic, seasoning and remaining pepper for 5 minutes or until browned and liquid is evaporated. Stir in stock. Return pork to skillet.

Transfer skillet to 425°F (220°C) oven; cook for 15 minutes or until just a hint of pink remains inside pork. Let stand for 5 minutes; slice thinly. Serve with sauce and potatoes.

Print Recipe
 Pork Tenderloin with Mushroom Sauce
Servings
Ingredients
Servings
Ingredients
Share this Recipe
 

Picadillo

How To Prepare
Cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander; drain off fat.
3
Add oil to the skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute. Add tomato paste, water and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper. Garnish with the remaining scallions.

Print Recipe
 Picadillo
Servings
Ingredients
Servings
Ingredients
Share this Recipe