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Recipe Of The Week - Pork Tenderloin Scallops With Herb Sauce & Cauliflower 'Rice'

09.03.2015

A good choice! You can use any similar-sized protein. The cauliflower rice is so easy and tasty and makes a good accompaniment to many dishes. If necessary, remove the fat and skin from the pork, lightly season and set aside.

 

 

 

 

Ingredients

  • 4 pork loin or tenderloin scallops about 1/2 inch thick - allow 2 scallops (3-4 oz total) per person
  • ½ pint vegetable stock - made with 1-2 tsp Swiss Vegetable Bouillon mixed in hot water
  • 1 shallot, diced
  • 2 fresh or dried shitake mushrooms
  • 1 leek, thinly sliced
  • 2tsp greek yogurt (optional)
  • olive oil
  • salt and pepper
  • 2tbsp chopped fresh herbs (sage, tarragon, thyme or parsley)
  • cauliflower

Serves 2

Recipe developed by Sharyn Singer

 

Method

  1. To prepare the sauce - In a small saucepan, heat the vegetable stock with the dried shitake mushrooms. Once the mushrooms have softened, remove and slice them discarding the stems - and set aside. Pour the stock into a bowl.
  2. In a non-stick or heavy frying pan, sauté the shallot and leek in a little olive oil
  3. Cook over a medium heat for a few minutes than add the mushrooms and ¼ pint vegetable stock from the bowl
  4. Simmer until the liquid is reduced by half and add 1 TBS herbs
  5. Put the sauce into the small saucepan used for heating stock, cover and set aside
  6. Then wipe the excess liquid from the frying pan, then heat a little olive oil in it and cook the pork (depending on thickness) for about 2-4 minutes on each side
  7. Set the pork aside and keep warm. Add the sauce to the frying pan and finish cooking by putting it back on a medium heat - add the cream and the remaining chopped herbs, then add the pork scallops and their juices to the sauce. Cook for a few more minutes
  8. If more liquid is needed, add a small amount of the remaining stock
  9. Wash, dry and grate the cauliflower (allow about 3-4 TBS per serving)
  10. Put in a frying pan and add vegetable stock (about ¼ pint). Don't add seasoning as the stock will contain enough
  11. Cook covered over a medium heat for 5-7 minutes. Remove from the heat and keep covered until ready to serve.
  12. Serve with pork scallops and spoon the sauce over

 

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