posted
I too got this off another board, don't remember where, but boy is it YUMMY!!! Chicken could also be used instead of pork tenderloin:
2 Tbls. butter 3 shallot cloves, chopped (or 1/4 onion) 1 large garlic clove, minced (I used 1 tsp. crushed) 8 ounces sliced mushrooms (fresh is best)
1-1/2 to 2 lbs. pork tenderloin, cut into bite-sized chunks 1/2 cup cooking wine (I used white zin)
1 cup canned chopped tomatoes, drained (I used Southwestern style and it gave it a really good flavor) 1/2 cup heavy whipping cream 1/2 tsp. allspice (I didn't have any of this) 1/2 tsp. basil 1/4 tsp. thyme salt/pepper to taste
1. Melt the butter in a large skillet and add the shallot, garlic, & mushrooms. Stir-fry on medium-high heat about 2-3 mins. 2. Lower the heat to medium and add the pork, cooking about 6-7 mins., until nearly done. 3. Turn the heat to medium-high and add the wine, stirring to loosen the browned bits on the bottom of the pan. 4. Add the tomatoes, cream, allspice, basil, thyme, salt/pepper and stir. Simmer on low until sauce is thickened, about 10-15 mins. Serve.
Options: *Substitute 2 medium fresh tomatoes for the canned tomatoes; peel, seed, and cut into bite-sized pieces.
Serves 4 Considered "Low Carbs." (10 grams or less per serving)
Posts: 6 | From: Omaha, NE | Registered: Jun 2002
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