Summertime is the time for primal eating goodness! Everything is growing nicely and lots of time to spend out-of-doors running about, playing in the sun.
I have had these tenderlions in the freezer for over a month and need to cook them. I also have some cherries and think that would make a lovely combination. I am cribbing from this recipe, but am subbing fresh cherries for dried, will increase the fat, and I definitely *do not* want to use flour. Would coconut flour be ok or would it ruin this flavor? I have never used coconut flour and don't know how it turns out. My husband bought some yesterday....
Would there be another "flour" that would be better?
Recipe as follows:
Ingredients
* 2/3 cup port or other sweet red wine
* 3/4 cup dried tart cherries
* 3 tablespoons all-purpose flour
* 1/2 teaspoon ground coriander
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 1/2 pounds pork tenderloin, trimmed
* 1 tablespoon butter
* 2 tablespoons finely chopped shallots
* 1 cup fat-free, less-sodium chicken broth
Preparation
Place port in a 1-cup glass measure. Microwave at high 20 seconds or until very warm. Combine port and cherries; cover and let stand 10 minutes or until soft. Drain cherries in a colander over a bowl, reserving port.
Combine flour, coriander, salt, and pepper in a shallow dish. Dredge pork in flour mixture. Melt butter in a large heavy skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork; stir in reserved port, scraping pan to loosen browned bits. Add cherries and shallots. Reduce heat; cook 3 minutes, stirring frequently. Stir in broth; bring to a simmer.
Return pork to pan. Partially cover and cook 10 minutes. Uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155° (slightly pink), turning pork occasionally. Cut into slices, and serve with sauce.
I have had these tenderlions in the freezer for over a month and need to cook them. I also have some cherries and think that would make a lovely combination. I am cribbing from this recipe, but am subbing fresh cherries for dried, will increase the fat, and I definitely *do not* want to use flour. Would coconut flour be ok or would it ruin this flavor? I have never used coconut flour and don't know how it turns out. My husband bought some yesterday....
Would there be another "flour" that would be better?
Recipe as follows:
Ingredients
* 2/3 cup port or other sweet red wine
* 3/4 cup dried tart cherries
* 3 tablespoons all-purpose flour
* 1/2 teaspoon ground coriander
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 1/2 pounds pork tenderloin, trimmed
* 1 tablespoon butter
* 2 tablespoons finely chopped shallots
* 1 cup fat-free, less-sodium chicken broth
Preparation
Place port in a 1-cup glass measure. Microwave at high 20 seconds or until very warm. Combine port and cherries; cover and let stand 10 minutes or until soft. Drain cherries in a colander over a bowl, reserving port.
Combine flour, coriander, salt, and pepper in a shallow dish. Dredge pork in flour mixture. Melt butter in a large heavy skillet over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork; stir in reserved port, scraping pan to loosen browned bits. Add cherries and shallots. Reduce heat; cook 3 minutes, stirring frequently. Stir in broth; bring to a simmer.
Return pork to pan. Partially cover and cook 10 minutes. Uncover and cook 12 minutes or until a meat thermometer inserted into thickest portion registers 155° (slightly pink), turning pork occasionally. Cut into slices, and serve with sauce.