Glaze Tops Pork In Simple Menu


Pork tenderloin is a lean, flavorful cut of meat that is quick to cook and
is complemented by a variety of rubs and glazes, such as the combination
of balsamic vinegar, honey, rosemary and garlic used here.

Glazed Pork Medallions with Couscous and Broccoli

Balsamic-Honey Glaze:
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
4 garlic cloves, minced
1 tablespoon Dijon mustard
Salt and pepper

The Pork:
1 pork tenderloin (1 3/4 to 2 pounds), sliced into 1/2-inch medallions
(rounds)
Canola oil (for searing)
1 1/2 pounds broccoli

Couscous with Scallions:
1 tablespoon canola oil
1 1/2 cups chicken broth
2 scallions, thinly sliced
1 cup couscous
Salt and pepper
2 tablespoons chopped parsley (optional)

Preheat the oven to 350 degrees.
Make the Balsamic-Honey Glaze: In a small bowl, whisk together the 1/2 cup
balsamic vinegar, 3 tablespoons honey, 2 tablespoons olive oil, 1
tablespoon fresh rosemary, 4 garlic cloves, 1 tablespoon mustard, and salt
and pepper.
For the pork: Cover the bottom of a medium skillet with a light film of
canola oil and heat over medium-high heat until hot. Add the pork slices
in one layer, season them with salt and pepper and sear them on one side 1
minute. Turn and sear the second side 1 minute, until lightly browned.
Transfer the pork slices to a shallow baking dish, arranging them in one
layer. Pour the Balsamic-Honey Glaze over the top. Turn the slices to
coat.

Roast the pork slices 8 to 10 minutes, until done to medium-rare.
Meanwhile, steam the broccoli. If necessary, trim the broccoli crowns into
uniformly sized pieces. Place the broccoli in a vegetable steaming basket.
Into a large saucepan, pour about 3/4 inch water. Place the steaming
basket in the saucepan, bring the water to a simmer over medium-high heat,
and cover the pan. Steam 5 minutes, until the broccoli is crisp-tender.
While broccoli is steaming, make the couscous. In a medium saucepan,
combine 1 tablespoon oil and 1 1/2 cups chicken broth and bring to a
simmer. Add 2 sliced scallions and 1 cup couscous and cover pan. Remove
pan from heat and let stand 5 minutes.

Uncover pan, fluff couscous with a fork and stir in salt and pepper and
the 2 tablespoons chopped parsley, if desired.
Place the pork medallions on a platter and spoon additional glaze over
them. Garnish the platter with the rosemary sprigs, if desired. Serve with
couscous and broccoli.

Serves 4 to 6.

Minutemeals, allfood.com
Pittsburgh Post-Gazette

Source: <http://www.post-gazette.com/pg/06019/640124.stm>


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