»» Searching for " intern "
 Related Search Tags:  Blog Fat Hargrove Intern Low Mathews Ross Salad Scott Show Talky The Tonight Video Pork Tenderloin Recipe Recipes Roast Roasted Loin Cooking Howto Cook Easy Simple Quick Fast Main Course Chef Tips Tip Youtube
Showing Results 1-2 of 2 |  Sort by:     
Page 1 of 1  |  Go to page   
Especially for you Ross. The perfect summertime low-fat, high flavor salad. Enjoy the chicken on top of a bed of greens or in a wrap (just like the turkey one you made). You'll love it. Enjoy!
Re: Ross The Intern :...
Categories: Salads 
Added: 808 days ago
By: FantasticFood
Runtime: 6m7s
Views: 144  | Comments: 0
Rating: Not yet rated
For an inexpensive, yet elegant meal, cooking pork tenderloin is hard to beat.Chef Jason Hill shares a Pork Tenderloin recipe that's topped with a Zinfandel, Bing Cherry and Roasted Onion Warm Compote.This roast pork recipe uses just a few ingredients and is perfect for a dinner party or weeknight meal. It's one of the easiest pork recipes out there designed for the home cook.To prepare this pork loin recipe you'll need:2 1/2 pounds boneless pork tenderloin, removed of most fat2-4 tablespoons olive oilFresh sea salt and cracked pepper3 fresh onion slicesDrizzle a couple tablespoons of olive oil on both sides of the pork loin and rub into the meat. Season with sea salt and fresh cracked pepper on both sides.Preheat an oven-proof saute pan over medium heat. Add 1 tablespoon olive and add the tenderloin. Sear the meat about 3-5 minutes on each side.Next, place three sliced onion rings on pan, then set tenderloin back onto pan. Place pan into the oven at 375 F for about 30 minutes, or until the internal temperature reaches about 150 F. This will continue to carry over cook to about 160 F.To make compote, you'll need theCaramelized onions from the pan1 tablespoon honey1 teaspoon butter1/2 cup dried pitted bing cherries (or other dried fruit)1/4 cup red Zinfandel wine1/4 teaspoon saltFresh Cracked PepperPreheat saucepan on low. Add butter and melt down. Add the caramelized onions from the pork pan and stir around. Next add cherries or other dried fruit. Stir in the honey. Set on low and cover for 5 minutes. Next, stirring, add 1/4 cup Zinfandel and cover pot again for another 5-10 minutes. When the wine has cooked down, season the compote with salt and pepper to your taste.Cut your medallions about 1/2 inch thick. You can serve 2-4 slices per serving. Top the pork with the cherry sauce and served with fresh roasted potatoes and fresh green beans if desired.Thanks for watching!
Pork Lion with a fruity Sauce
Categories: Northern American Food  Northern European Food  Meat Poultry 
Added: 288 days ago
By: jeffro450
Runtime: 3m32s
Views: 996  | Comments: 0
Rating: Not yet rated
Page 1 of 1  |  Go to page