Monday, February 9, 2009

Fine Dining at the Reeves Home

Ok. So I promised to let ya'll know how the tenderloin turned out. Holy Moly!!!! One of the best things I have EVER put in my mouth! I had a Heritage Commission board meeting at 5pm, and Heather got home early today since today was a teaching day for her, so she started it when she got in and it was almost ready when I got home. We used Splenda brown sugar instead of regular since we are watching carbs. And it was so good coming out of the pan, that we almost didn't open a bottle of wine to make the sauce, thinking that we could eat it as it was. But the juices in the pan had started to caramelize and get thick, so Heather wanted to go ahead with the sauce. Here a suggestion for you. DON'T SKIP THE SAUCE!!!! So good! So so so so good! We had it with steamed green beans and hollandaise. (Hollandaise is carb-free!) If any of you are thinking of a romantic dinner for Valentine's on Saturday night, this would definately be a recipe for you. It reminded me of something we would get at Evangaline's or Kozy's.

Here's the recipe....

Brown Sugar Glazed Pork

3 fresh garlic cloves
2 tablespoons light brown sugar (we used Splenda)
2 teaspoons Montreal steak seasoning
1 Whole Pork Tenderloin (about 2 lbs)
2 tablespoons butter, divided
1/4 cup red wine

1. Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Stir in brown sugar and steak seasoning until well blended.

2. Preheat large sauté pan on medium heat 2-3 minutes. Cut pork diagonally into about eight 1-inch-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides (wash hands).

3. Place 1 tablespoon of the butter in pan; swirl to coat. Add pork (wash hands); cook 5-6 minutes on each side or until well browned and internal temperature reaches 160°F (for medium).

4. Remove pork from pan. Stir in wine and remaining 1 tablespoon butter; simmer 1 minute, stirring continually. Serve wine sauce with pork.

CALORIES (per 1/4 recipe) 230kcal; FAT 9g; CHOL 90mg; SODIUM 440mg; CARB 8g; FIBER 0g; PROTEIN 24g; VIT A 4%; VIT C 2%; CALC 2%; IRON 8%

The Splenda brown sugar should cut the carbs down even lower.

Ya'll are gonna really enjoy this. I promise!

2 comments:

Leigh said...

You better belive that I am going to try this. I thnk my husband will love it.

Derek said...

You won't be sorry. Hey have ya'll been to Sumo?