Sauce Bowls Set

6 Jul, 2007 in art pottery by admin

Sauce Bowls Set

Delicious Roast Pork With Onion Rhubarb Sauce is Perfect For Family Or Guests

Rhubarb is a great refreshing taste to add to pork. If you aren't familiar with rhubarb, it is time to get acquainted. This Roast Pork with Onion Rhubarb Sauce is perfect for your family meals or for entertaining guests.

ROAST PORK WITH ONION-RHUBARB SAUCE

4 tsp extra-virgin olive oil, divided

1 1/2 tsp ground coriander

1 tsp salt, divided

1/4 tsp freshly ground pepper

1 to 1 1/4 lb pork tenderloin, trimmed of excess fat

1 large sweet onion, sliced

2-4 tbsp water

2 cups diced rhubarb

1/4 cup red-wine vinegar

2 tbsp Splenda brown-sugar blend

1/4 cup fresh chives, minced

Preheat oven to 450 degrees. Mix together in a small bowl: 1 tsp of the oil, coriander, 1/2 tsp of the salt, and pepper. Rub the mixture into the meat. Over med-high heat, heat 1 tsp of the oil in a large ovenproof skillet. Add the meat and cook, turning occasionally, until browned on all sides, approx. 5 minutes. Transfer to the oven and cook until pork reaches an internal temperature of 145-150 degrees. Remove from oven and let set for 5-10 minutes before slicing.

To make the sauce: Heat remaining oil in a large nonstick skillet over medium heat. Add onion and remaining salt; cook, stirring, 7-8 minutes or until onions are browned. Add 2 tablespoons water and continue cooking, stirring often, until the onion is soft. Add more water if needed to prevent burning. Stir in rhubarb, vinegar and Splenda blend. Cook, stirring often, until the rhubarb is broken down, approximately 5-6 minutes. Spoon the sauce over the sliced pork and sprinkle chives over all.

4 servings; 23 g carbs and 23 g protein each

Enjoy!

About the Author

For more of Linda's diabetic recipes and information visit http://diabeticenjoyingfood.squarespace.com

Cone-shaped sieve with wooden masher - what's the official name?

I want to make cranberry sauce for Thanksgiving (you can also use these to make applesauce), but I can't for the life of me find a place to buy one of these... much less ask for it when I don't even know what it's supposed to be called! It's a cone shaped sieve that you set over a bowl, and then use a wooden masher doohickey to mush all the stewed apples or cranberries through it. Any ideas of what it's called?
What I'm thinking of looks exactly like a chinois strainer, but it's got holes a bit bigger than mesh... it's usually a solid metal with holes, like a colander, and sold with the wooden club - kind of like a cone-shaped metal mortar with holes, and wooden pestle. I don't know if that makes any more sense but it seems this thing is elusive!

Chinois Strainer

Heres your wooden masher it's called a Pestle.

http://www.cooking.com/products/shprodde.asp?SKU=103585

And here is the Chinois Sieve that goes with it.

http://www.cooking.com/products/shprodde.asp?SKU=103753&ref=http%3A%2F%2Fsearch%2Eyahoo%2Ecom%2Fsearch%3Fei%3Dutf%2D8%26fr%3Dslv8%2Dmsgr%26p%3Dchinois%2520sieve

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